Jamaican Authentic Jerk Chicken Recipe
Welcome to our journey into the heart of Caribbean cuisine with our Authentic Jamaican Jerk Chicken recipe! This dish, steeped in history and flavor, is a culinary passport to Jamaica's sun-soaked beaches and vibrant culture.
This recipe might just become your new favorite for its bold flavors and the joy it brings to any gathering. So let's embark on this flavorful adventure together, and bring a taste of Jamaica to your kitchen!
What is Jerk Chicken?
Jerk Chicken is a dish native to Jamaica that is known for its flavorful and often spicy profile. The term 'jerking' refers to a traditional method of spicing and cooking meat, in this case, chicken. The chicken is typically dry-rubbed or marinated with a hot spice mixture called Jamaican jerk spice.
This spice blend primarily consists of two key ingredients: Scotch Bonnet chili peppers (or habaneros) and allspice, though modern variations might also include scallions, garlic, ginger, thyme, and cinnamon.
The chicken is cooked over pimento wood, which gives it a smoky flavor. It is popular in the Caribbean and people like the combination of spicy, sweet flavors.
INGREDIENTS OF AUTHENTIC JERK CHICKEN RECIPE
- 1 small yellow onion, chopped
- 5 scallions, chopped, plus more for serving
- 4 Scotch bonnet peppers or habanero chiles, seeded and deveined
- 12 cloves garlic
- 1 c. pineapple juice
- 1/4 c. brown sugar
- 1/4 c. chopped fresh ginger (from about 2 [2"] pieces)
- 1/4 c. low-sodium soy sauce
- 12 sprigs fresh thyme
- 3 bay leaves
- 2 tsp. ground allspice or 10 whole allspice berries
- 1 tsp. garlic powder
- 1 tsp. ground nutmeg
- 1 tsp. onion powder
- 1 tsp. whole cloves
- 1 1/2 tsp. kosher salt, divided
- 1 1/2 tsp. freshly ground black pepper, divided
- 1 (3 1/2- to 4-lb.) whole chicken, cut into pieces, or 4 lb. mixed chicken parts
- Vegetable oil, for grill
- 1/4 c. ketchup (optional)
- 2 tbsp. soy sauce (optional)
- Lime wedges, for serving
INSTRUCTIONS FOR AUTHENTIC JERK CHICKEN
- To make a smooth blend, use a blender to combine these ingredients: onion, scallions, peppers, garlic, pineapple juice, brown sugar, ginger, soy sauce, thyme, bay leaves, allspice, garlic powder, nutmeg, onion powder, cloves, 1 teaspoon salt, and 1 teaspoon pepper.
- After you pat the chicken dry, season it with 1/2 teaspoon of salt and 1/2 a teaspoon of pepper. Then, place it in a big bowl. Pour 2 cups of marinade over the chicken and mix everything around so the chicken is coated.
- Put a lid on the bowl or container and refrigerate for at least two hours, or up to twelve for best results. (You can store the leftover marinade in an airtight container and use it later on other meat, vegetables, tofu, etc.)
- Prepare your grill for medium-high heat, then clean and oil the grates. Grill the chicken, turning it occasionally, and reserving the marinade. The chicken is ready once it's seared with lightly charred spots, which should take 8 to 12 minutes.
- Move chicken to a cooler area of the grill (or reduce heat to low) and brush with a marinade that has been set aside.
- Cover grill and let cook until chicken is no longer pink in the middle and an instant-read thermometer reads 165° when inserted into the thickest part, 10 to 15 minutes for white meat or 18 to 20 minutes for dark meat.
- If using glaze, mix ketchup, and soy sauce in a small bowl. Coat chicken with the glaze on both sides, then keep grilling until the glaze starts to bubble, 4 to 6 minutes more.
- After the chicken is cooked through, transfer to a platter. Top with scallions and lime wedges as desired.
Tips for cooking Jerk Chicken
Cooking Jerk Chicken is an art that can be mastered with a few key tips:
- Marination: The secret to a flavorful Jerk Chicken lies in the marinade. Ensure you marinate your chicken at least overnight, or up to 24 hours for the flavors to fully penetrate the meat.
- Use Authentic Ingredients: Try to use authentic ingredients like Scotch bonnet peppers and allspice for an authentic Jamaican flavor. If Scotch bonnet peppers are too spicy or not available, habanero peppers can be a good substitute.
- Grilling Technique: Traditional Jerk Chicken is grilled over pimento wood, which gives it a unique smoky flavor. If pimento wood isn't available, you can use other aromatic woods like applewood or hickory.
- Don't Rush the Cooking: Jerk Chicken should be cooked slowly over a low heat to allow the flavors to develop and the chicken to cook thoroughly without burning the outside.
- Temperature Check: Use a meat thermometer to ensure the chicken is cooked to the right temperature, 165 degrees F for chicken breasts and 175 degrees F for thighs and drumsticks.
- Rest the Chicken: After grilling, let the chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the chicken, making it more tender and juicy.
Side dishes best paired with Jerk Chicken
Jerk Chicken has special spices that give it a hot taste. It tastes good with other side dishes. These are some of the best sides to have with Jerk Chicken:
- Plantains: The less sweet cousin of bananas, plantains have a nice soft consistency that marries well with crispy Jamaican chicken. They can be sautéed or fried for a delicious pairing.
- Rice Dishes: White rice, brown rice, or cilantro lime rice can serve as a neutral base to absorb the rich flavors of the jerk chicken.
- Fresh Salsa: The tanginess of fresh salsa can cut through the spiciness of the chicken and add a refreshing element to the meal.
- Leafy Green Salad: A simple leafy green salad can provide a crunchy and fresh contrast to the spicy and smoky chicken.
- Southern Greens: Collard greens are savory, salty, and pair well with the robust flavors of Jerk Chicken.
- Coconut Rice and Peas: This is a traditional Jamaican side dish that is creamy and flavorful, making it a perfect match for Jerk Chicken.
- Fried Dough Dumpling ('Festival'): In Jamaica, this popular side dish provides a sweet counterbalance to the spicy chicken.
Remember, the best side dishes should complement the flavor of the Jerk Chicken and not overpower it. Enjoy your meal!
Alternative ways of cooking Jerk Chicken
While traditionally Jerk Chicken is grilled or smoked, there are several alternative ways to cook it if you don't have access to a grill or smoker. Here are a few methods:
- Oven-Baked: You can bake the marinated chicken in the oven. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius), place the chicken on a baking sheet or in a roasting pan, and bake for about 45 minutes, or until the chicken is cooked through and the skin is crispy.
- Broiling: Another oven-based method is broiling. This will give your chicken a nice charred exterior similar to grilling. Set your oven to broil, place chicken on a broiler pan, and broil for about 10-15 minutes on each side, keeping a close eye to prevent burning.
- Slow Cooker: For a more hands-off approach, you can use a slow cooker. Place the marinated chicken in the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Keep in mind, this method won't provide a crispy skin but will result in tender, flavorful meat.
- Stovetop: You can also cook your jerk chicken in a skillet on the stovetop. Heat some oil in a large skillet over medium-high heat, add the chicken, and cook for about 5-7 minutes on each side, or until the chicken is cooked through.
- Air Fryer: If you have an air fryer, you can achieve a crispy exterior without using a lot of oil. Preheat your air fryer to 380 degrees Fahrenheit (193 degrees Celsius), place the chicken in the basket, and cook for about 20-25 minutes, or until the chicken is crispy and cooked through.
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