Jerk Chicken Recipe
Servings: 6
Ingredients
- 1 Whole chicken quartered
Jerk marinade:
- ¼ Cup of brown sugar
- 2 Tablespoons of soy sauce
- 1 Tablespoon of white or apple cider vinegar
- 8 Green onions roughly chopped
- 6 to 8 cloves of garlic
- 1 to 3 Scotch bonnet or habanero peppers depending on how spicy you like it
- 1 Tablespoon of fresh ginger
- 2 Tablespoons of dried thyme leaves
- 2 Teaspoons of allspice ground
- 1 Teaspoon of cinnamon ground
- ½ Teaspoon of nutmeg ground
- 2 Teaspoons of salt
Optional scotch bonnet sauce:
- 2 Teaspoons of reserved jerk marinade
- 4 Green onions
- ⅛ Cup of pineapple juice
- ⅛ Cup of white vinegar
- 1 Scotch bonnet or habanero pepper
- 1 Tablespoon of brown sugar
- 1 Teaspoon of salt
Instructions
- Make the marinade: Add all of the ingredients for the jerk marinade to a food processor or blender. Process all of these ingredients until the mixture forms a type of paste. Set this marinade aside.
- Make the optional sauce: Place all of the ingredients for the scotch bonnet sauce into another food processor or blender. Blend until smooth and then pour into a jar. This sauce can be stored in your fridge for a couple of days.
- Marinate the chicken: Add the quartered chicken to a shallow baking dish. Pour the jerk marinate over every piece and use your hands to rub it into the chicken. Cover this dish and let it marinate in your fridge for at least 4 hours but preferably overnight.
- Grill chicken: Let the chicken get to room temperature by taking it out of the fridge 30 to 45 minutes before grilling. While that’s happening preheat your grill to medium heat. Once that’s done place each piece of chicken skin side down on the grill. Let this chicken cook undisturbed for 5 minutes and then flip it over. Keep cooking and periodically flipping the chicken pieces until they are nicely charred and have an internal temperature of 165 Fahrenheit. This should take about 30 minutes.
- Take the chicken off the grill and serve immediately, enjoy.