Authentic Jamaican Jerk Chicken
Jerk used to refer to the slow-cook, smoking method used for preparing meat in Caribbean cuisine, but in modern days refers to the spices used to prepare the meat before cooking.
- Serves: 4 persons
- 1onion, peeled and chopped
- ½cup chopped scallion
- ½teaspoon dried thyme
- 1teaspoon kosher salt
- 2teaspoons sugar
- 1teaspoon ground allspice
- ½teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- 1teaspoon freshly ground black pepper
- 1habanero or Scotch bonnet (very hot), or jalapeno (milder), seeded, finely chopped
- 2tablespoons soy sauce
- 1tablespoon cider vinegar
- 1tablespoon vegetable oil
- 1whole chicken , cut in sections
Step 1Gather the ingredients.
Step 2Combine all ingredients (except chicken) in a food processor , and process until a smooth puree forms.
Step 3Put chicken in a large bowl and pour marinade over. Stir chicken pieces to coat completely; cover and marinate at least 6 hours or up to overnight in the refrigerator.
Step 4Prepare a gas or charcoal grill on medium heat (350 F to 375 F) for direct/indirect grilling. Remove chicken from jerk marinade. Place chicken skin-side down on the direct side of the grill. Cover and cook for 15 minutes until the skin is charred and crisp, controlling any flare-ups on the grill. Turn the chicken over and move to the indirect side. Close the lid, and cook an additional 10 to 20 minutes, removing pieces as they become done.