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Jamaican Jerk Chicken is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Jamaican Jerk Chicken is something which I’ve loved my entire life.
The best Jamaican Jerk Chicken including oven and grilling instructions! It's incredibly flavorful thanks to hours of marinating in a vibrant and deliciously seasoned marinade. Chef Kwame Onwuachi of Kith/Kin in Washington DC is in the Munchies Test Kitchen to share everything there is to know about making Jamaican jerk chicken.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook jamaican jerk chicken using 17 ingredients and 6 steps. Here is how you cook it.
Ingredients needed to serve Jamaican Jerk Chicken:
- 4 chicken thighs or legs; bone-in
- 5 bunch scallions; trimmed
- 4 habanero peppers; tops trimmed
- 1 yellow onion; rough chop
- 3 clove garlic; minced
- 3/4 cup vegetable oil
- 1/2 cup apple cider vinegar
- 2 tbsp ground allspice
- 1 tbsp fresh thyme; minced
- 1 tbsp brown sugar
- 1 tbsp cinnamon
- 1 tbsp ground coriander seed
- 1 tbsp white pepper
- 1 tsp ground cloves
- 1 tsp nutmeg
- 1 juice and zest of one lime
- 1 salt
The history of Jamaican Jerk Chicken has been told so many times by so many people that to try to include this history in this article would be re-hashing the same thing over and over again. Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. Some historians believe it was originally developed by Maroons. Jamaican jerk seasoning packs a wallop of herby, fiery, and tangy flavors unlike anything else.
Directions to make Jamaican Jerk Chicken:
- Place all ingredients except chicken and oil in a food processor. Slowly pour in the vegetable oil while blades are spinning.
- Use half of the sauce to marinate the chicken from 4-48 hours.
- Wipe marinade off chicken and pat dry. Toss chicken with just enough oil to cover. Season with salt and pepper.
- If using a grill, set chicken skin side down to sear. Move chicken to a spot with indirect heat and baste chicken often.
- If cooking indoors, mark on a grill plate or sear the chicken skin side down in a large saute pan. Turn chicken over and baste with the remaining sauce. Throw the pan in a 350° oven for approximately 30-40 minutes or until chicken reaches 165°
- Alternatively, place chicken skin side up in a casserole dish and cover with the remaining sauce. Bake at 350° approximately 50 minutes or until chicken reaches 165°
These two ingredients are what makes jerk chicken taste like jerk chicken. The key to jerk chicken that tastes like it does in Jamaica is to use pimento wood on the grill and make sure your meat gets those dark, crusty edges. This recipe adapted from Jamaican cookbook authors. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible. Jerk chicken is synonymously tied to Jamaican cuisine, just as the hamburger is tied to American cuisine.
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