We’re here to tell you the best recipe in town for that delicious Jamaican jerk chicken with the options to bake or grill. The secret to a jerk chicken recipe’s rich flavor lies in the marination process. Moreover, the more time you allow the jerk seasoning marinade to settle, the more the chicken will embody the jerk flavors. Bursting with the fresh essence of spices and flavors! So, what are you waiting for? Let’s get into the basics of the marinade.
Jerk chicken is a great summer food that is relatively easy to prepare and with the options of baking and grilling anyone can make it. Jerk chicken can be prepared days in advance if you do weekly meal preps or for events such as family barbeques.
INGREDIENTS
- Chicken with the skin on – Use your favorite chicken pieces. We recommend using thighs and drumsticks.
- Scallions – If that is not available then a yellow onion is a good substitute.
- Garlic – Use fresh and or dry.
- Ginger – Use fresh and or dry.
- Scotch Bonnet peppers– but if you can’t source them any hot pepper like Cayenne or Habenero will do. You can adjust the heat level to your taste!
- Lime juice – Avoid using bottled juices because they may contain artificial flavors and preservatives. If limes are not available, lemon juice is good in the same quantity.
- Salt – The quantity is entirely according to your preference.
- Brown sugar – It caramelizes the chicken and contributes to that iconic charring. Honey would be an alternative if sourcing brown sugar is not possible. Avoid white or processed sugar.
- Fresh Herbs– Thyme, celery, rosemary, oregano, coriander, mint. However, these in their dried versions are just as good.
- Allspice– This is the most important ingredient in the marinade. This is what makes jerk seasoning JERK.
- Cinnamon, nutmeg, black pepper, and clove – These spices amplify the Allspice iconic flavor. When the chicken is heated, these produce the well-known aromatics of a jerk chicken. These spices are best freshly ground.
- Vegetable oil
MAKING THE MARINADE
With all these ingredients, Jamaicans would combine in a food processor or blender to make a thick puree. The puree would coat the chicken in every nook thoroughly. Then the chicken would be left to marinate in a bowl or ziplock bag in the refrigerator for a minimum of four (4) hours or overnight. Remember the longer the chicken marinates the better it tastes. You can freeze the marinated chicken if you need to keep it for an extended period of time. Just ensure that the chicken is completely thawed before cooking.
BAKING
Preheat your oven to 375 degrees. Place the chicken on an oiled baking sheet and cover it with aluminum foil. Bake chicken for about one (1) hour or until to the center of the chicken is 165 degrees. For best reuslts, either uncover the chicken halfway through baking or broil chicken at the end.
GRILLING
Heat the grill to about 400 degrees. Rub the grill grates with vegetable oil to avoid the chicken from sticking. Grill until the chicken is cooked evenly while turning frequently to ensure that chicken is caramalized and charred to perfection.
Voila! Your Jamaican jerk chicken is ready to eat!