Jamaica | Poultry | Chicken | Summer | Grilling

Jerk Chicken

(Jamaican spicy grilled chicken)

Yield: 4-5 servings


INGREDIENTS PREP AMOUNT
Chicken pieces 3-4 lbs
 
Scallions minced 1 bunch
Garlic minced 3-6 cloves
Ginger minced 1-2 Tbsp
Peppers, hot chile minced 2-6 each
Soy sauce 1/4 cup
Lime juice 1/4 cup
Brown sugar 1/4 cup
Water 1/4 cup
Oil   1/4 cup
Salt 1 Tbsp
Allspice, ground 1 Tbsp
Cinnamon, ground   2 tsp
Pepper   2 tsp
Thyme, dried   1 tsp

METHOD

Basic Steps:  Mix → Marinate → Grill
  1. In a large bowl, mix together all but chicken well. Adjust flavors to your taste. Add chicken and let marinate at least 3-4 hours, preferably overnight.
  2. Wipe off excess marinade and grill chicken pieces over a slow fire till cooked through. Baste with the marinade during cooking if you like.

VARIATIONS

  • Substitute pork or firm white fish for the chicken if you like. The fish will not need to be marinated as long.
  • If grilling isn't possible, roast the pieces in a 350° oven till done, about 30-45 minutes. Or chicken can be grilled till browned on outside and then finished in a 350° oven.

NOTES

  • Jerk originated with the Arawak Indians of Jamaica. They would roast game over fires of pimento wood, which would impart a distinctive flavor to the meat. Allspice is the fruit of the pimento tree, so a jerk marinade must contain allspice.
  • A true Jamaican would use Habanero or Scotch Bonnet peppers, the hottest peppers there are. But you can lower the heat of your marinade by using jalapeņos or serranos instead.