Jerk Chicken Recipe

Jerk chicken is a beloved dish that originated in Jamaica and has captivated taste buds worldwide with its bold flavors and aromatic spices. Traditionally cooked over pimento wood, the smoky-sweet flavors of jerk chicken make it a favorite for grilling enthusiasts and food lovers alike. Here’s how you can recreate this iconic dish at home, bringing a taste of the Caribbean to your table.

Ingredients:

• Chicken: Use 4-6 chicken quarters or pieces (legs and thighs are traditional).
• Jerk Marinade:
• 6-8 scotch bonnet peppers (adjust for heat preference, can substitute with habanero peppers)
• 6 cloves of garlic
• 1 large onion, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 tablespoon ground allspice (pimento)
• 1 tablespoon ground black pepper
• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg
• 1 tablespoon salt
• Juice of 2 limes
• Juice of 1 orange
• 1/2 cup vinegar (preferably apple cider vinegar)

Instructions:

1. Prepare the Marinade:

• In a food processor or blender, combine scotch bonnet peppers, garlic, onion, thyme, brown sugar, soy sauce, olive oil, allspice, black pepper, cinnamon, nutmeg, salt, lime juice, orange juice, and vinegar. Blend until smooth.

1. Marinate the Chicken:

• Place chicken pieces in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. Marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

1. Prepare the Grill:

• Preheat your grill to medium-high heat. If using charcoal, add soaked pimento wood chips or chunks for authentic smokiness.

1. Grill the Chicken:

• Remove chicken from the marinade, shaking off excess. Grill over direct heat for 5-7 minutes per side, until chicken is cooked through and has a nice charred exterior. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

1. Serve:

• Remove from the grill and let rest for a few minutes. Serve hot with traditional sides like rice and peas, fried plantains, or a crisp coleslaw.

Tips for Perfect Jerk Chicken:

• Adjust Heat: Adjust the number of scotch bonnet peppers to control the spiciness of your jerk marinade.
• Pimento Wood: If available, use pimento wood for an authentic smoky flavor. Otherwise, charcoal or wood chips can also impart a delicious smokiness.
• Marinating Time: For the best flavor, marinate the chicken overnight. This allows the spices and aromatics to fully infuse the meat.

Enjoy the rich flavors and enticing aroma of Jamaican jerk chicken with this recipe. Whether you’re hosting a summer barbecue or simply craving a taste of the Caribbean, this dish is sure to delight your senses and transport you to sun-soaked shores with every bite.