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Jerk Chicken Recipe
Ash Tyrrell

Jerk Chicken Recipe

When I made jerk chicken for the first time, I couldn’t help but marvel at the explosion of smoky, spicy, and savory flavors. The juicy, tender meat, coupled with its smoky aroma and charred edges, instantly took me to a tropical paradise.
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Prep Time 10 minutes
Cook Time 1 hour
12 hours
Ingredients Method Notes

Ingredients
  

  • 6 Scotch bonnet peppers
  • 6 scallions chopped
  • 2- inch knob of fresh ginger peeled and chopped
  • 6 garlic cloves
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon ground allspice
  • 1 teaspoon freshly grated nutmeg
  • 2 tablespoons dark brown sugar
  • 1/2 cup soy sauce
  • 2 tablespoons lime zest and 1/4 cup lime juice
  • 1/4 cup olive oil
  • Kosher salt and ground black pepper as needed
  • 1 large whole chicken 4 to 4.5 lbs, halved

Method
 

  1. Start by combining all the marinade ingredients in a food processor or blender. Blend until you achieve a rough paste. It shouldn’t be completely smooth but mixed enough to coat the chicken evenly.
  2. Place the chicken in a large resealable plastic bag or a dish. Pour the marinade over it, ensuring every part is covered. Seal and refrigerate for at least 8 hours or overnight. The longer, the better as it allows the flavors to develop and soak into the meat.
  3. Preheat your grill by building a two-zone fire if using charcoal or setting one side to medium on a gas grill. This setup allows you to cook the chicken indirectly before finishing it with a direct, high-heat sear.
  4. Place the marinated chicken on the cooler side of the grill, skin side up. Cover the grill and cook for about 45-50 minutes, until the internal temperature of the chicken reaches 145°F. For added smoky aroma, place bay leaves and whole allspice berries atop the charcoals.
  5. Move the chicken to the hotter side and cook skin-side down for 3-5 minutes, until it develops a deep, charred color. Flip it to crisp the other side. Ensure the internal chicken temperature is 165°F before removing it from the heat.
  6. Once done, rest the chicken for 5 minutes to allow the juices to redistribute. This step keeps it moist and flavorful.

Notes

  • Unbeatable Flavor: Smoky, spicy, and slightly sweet, it’s a delicious experience in every bite.
  • Customizable: Adjust the spice level and flavors to suit your preferences.
  • Perfect for Grilling Season: Brings tropical vibes to any backyard gathering.
  • Simple Yet Impressive: Easy enough for a novice, impressive enough for a crowd.
  • Flexible Pairings: It works beautifully with everything from salads to grilled fruits.