Jamaican Jerk Chicken
In short: Chicken marinated overnight in scallion, scotch bonnet, thyme and allspice, then grilled slowly over charcoal until smoky, charred and juicy. It takes about 1 h 30 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 1 h
- Resting
- 12 h
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 560 kcal
Jerk is the signature barbecue of Jamaica, sold from roadside drums and cooked at home on weekends. The seasoning paste combines scallion, thyme, allspice (pimento) and scotch bonnet pepper, and the chicken sits in it overnight. Real jerk is cooked slowly over pimento wood, but charcoal with a few soaked allspice berries or wood chips gets close. The skin should char in places while the meat stays moist. Serve it with festival, rice and peas, or hard dough bread.
Instructions
- Blend the scallions, scotch bonnets, garlic, ginger, thyme, allspice, black pepper, nutmeg, cinnamon, soy sauce, lime juice, oil, sugar and salt into a thick, rough paste. Wear gloves when handling the peppers.
- Cut two or three deep slashes into each chicken piece so the marinade can reach the bone. Rub the paste all over the chicken and under the skin.
- Cover and refrigerate for at least 12 hours and up to 24, turning the pieces once.
- Light the charcoal and let it burn down to gray ash. Bank the coals to one side to make a hot zone and a cooler zone. Scatter the soaked allspice berries or wood chips over the coals if using.
- Scrape off the thickest clumps of marinade. Place the chicken on the cooler side, cover with the lid, and cook for about 40 minutes with the vents half open, turning every 10 minutes.
- Move the pieces over the hot coals for 3 to 5 minutes per side until the skin is deeply browned with charred patches. The thickest piece should read 74°C (165°F) and the juices should run clear.
- Rest the chicken under foil for 10 minutes. Chop through the bones into smaller pieces, as roadside vendors do, and serve hot.
Tips
- No grill? Roast the chicken on a rack over a tray at 220°C (425°F) for 40 to 45 minutes, then finish under a hot broiler (grill) for a few minutes to char the skin.
- Scotch bonnet is the classic pepper. Habanero is the closest substitute, and for a milder jerk use one pepper, fully seeded, and add a little more allspice.
Questions and answers
How long should jerk chicken marinate?
At least 12 hours, and up to 24 for the deepest flavor. Beyond a day the lime juice and salt start to make the meat a little soft.
Can I make jerk chicken in the oven?
Yes. Roast at 220°C (425°F) for 40 to 45 minutes until the thickest piece reaches 74°C (165°F), then grill under high heat for 3 to 4 minutes for char. It will taste less smoky than charcoal.
What do you serve with jerk chicken?
In Jamaica it comes with festival (sweet fried dumplings), rice and peas or hard dough bread, often with fried plantain or a little coleslaw. A cold sorrel drink balances the heat.
How long does it take to make Jamaican Jerk Chicken?
About 1 h 30 min in total: 30 min of preparation and 1 h of cooking.
How many calories are in Jamaican Jerk Chicken?
About 560 kcal per serving, with 46 g of protein, 7 g of carbohydrates and 38 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 46 g |
| Carbohydrates | 7 g |
| Fat | 38 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 1600 mg |
Estimated values, calculated from the ingredients.
