Jerk Chicken Recipe

Try Some Jamaican Chicken on The Grill

Jerk Chicken

This Jamaican Jerk Chicken recipe is one that you can easily cook on your grill. Chicken marinated in Caribbean spices produce a spicy smoked meat that has been a delicious favorite in Jamaica for many years.

Jerk Chicken got it's start when the Maroons (Marooned African Slaves) introduced African grilling and smoking techniques to the Arawak Indians. The Arawaks combined this cooking method with local spices and came up with a spicy smoked meat that has been a delicious favorite in Jamaica for many years.

Scotch Bonnet peppers are what give Jamaican Jerk Chicken it's heat. They are used in most spicy Caribbean recipes. If they are unavailable in your grocery store then you can use a Jalapeno pepper instead.
Warning! Scotch Bonnet peppers are very hot. Don't rub your eyes after handling them. I learned this the hard way.

This recipe calls for a whole chicken cut into pieces but you can also use just the pieces of chicken you like to eat. I prefer to use all thighs when making Jerk chicken.

Recipe for Jerk Chicken

Marinate Time: 4 hours

Cook time: 30 min

Ingredients:

One whole chicken cut into pieces

Marinade:

3/4 tsp ground nutmeg
1 Tbls ground thyme
1 1/2 tsp cayenne pepper
3/4 tsp ground cinnamon
1 1/2 tsp ground black pepper
1 Tbls ground allspice
1/2 Cup orange juice
2 Tbls fresh garlic (crushed)
1/4 Cup Soy sauce
3/4 tsp minced ginger or ginger powder
1 Tbls brown sugar
3/4 Cup white vinegar
1 lime - juiced
Salt and Pepper
1 Cup white onion, diced
2 Scotch bonnet peppers sliced (or one jalapeno if Scotch Bonnet are unavailable)

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Preparation:

Place all ingredients except the Chicken, Salt and Pepper in a blender and pulse until mixed well.
Place chicken in a large freezer bag.
Reserve 1 cup of marinade for basting and pour the rest into the bag with the chicken. Refrigerate for at least 4 hours, overnight is better.
Heat up your grill, put chicken skin side down first and sprinkle with Salt and Pepper
Cook chicken, turning and basting with reserved marinade until cooked thoroughly. Your Cooking times will depend on size of chicken pieces.