Jamaican Jerk Chicken

Jamaican Jerk Chicken

Normally I write those long winded introductions which make you question whether this is actually a food blog or the inane rantings of a possibly friendless manic depressive.  Today, I will spare you such things because we’re talking about jerk chicken. I mean, really, it’s JERK CHICKEN. I love jerk chicken.  I love jerk chicken almost as much as I love popcorn flavored Jelly Bellys sprinkled on top of rainbow sherbet (don’t judge).  All the time that I would generally spend on my musings and mental propensities can -and should- officially be channeled into JERK CHICKEN, and the consumption thereof.

This chicken can totally jerk me around.

Jerk chicken delights me so much that Mike could have called me his buffalo soldier woman without getting a chin full of gravel.

This chicken reminds me that I should make jerk more often.  Perhaps daily.  Maybe more.

Since I live in Ontario, where barbecuing is not really an option for 3/4 of the year (never mind you brave souls who bare the cold and shattered stoves by doing some BBQ in the winter), I had to improvise.  And hey, guess what?  Jerk chicken is fantabulous in the oven.  Seriously.  So if you aren’t the barbecuing type, or if the weather makes outdoor activities impermissible, let the jerk inside.  Really.  Your oven will do you proud.

Jamaican Jerk Chicken

Serves 6

  • 6 bone-in chicken pieces (a mixture of breast and leg+thigh is nice) *
  • 2 tbsp whole allspice
  • 6 cloves garlic
  • 6 green onions
  • 1 tsp fresh nutmeg *
  • 1 tbsp thyme
  • 2-3 scotch bonnet peppers **
  • 2 dried bay leaves
  • 2 tsp oregano
  • 2 tbsp olive oil
  • 1/4 cup soy sauce***
  • 1 lemon
  • 3 tbsp brown sugar ****
  • 1 tsp salt, or to taste

*If you can find bone-in skinless chicken that will make your job easier, but it’s really up to you.  Personally, I find skinning chicken to be about as enjoyable as cleaning slimy hair nests out of my bathtub…but maybe that’s just me.

**Fresh nutmeg is a firm oval nut, and when it’s finely grated the flavor is savory, slightly sweet, and intoxicatingly exotic.  But hey, we don’t all have fresh nutmeg to grate, right?  Ground nutmeg is fine.

** Scotch bonnet peppers are also called Jamaican peppers, Bahama Mamas, Bahamian peppers, and Martinique peppers.  They’re very hot. If you can’t find scotch bonnets, you could substitute habanero peppers, although the flavor is slightly different.  If you want a medium heat, use 2 peppers and you may want to scoop out the seeds and ribs.  Leaving them in will make the dish spicier. If you’re a spicy jerk fan, use 3 peppers – with the seeds and ribs if you’re feeling really frisky.

*** Instead of just soy sauce you could add 2 tbsp of soy and 2 tbsp of dark Jamaican rum.  Frankly, I like to add rum to jerk, but since I usually drink our rum as fast as it enters the house, it never makes it into a marinade.

**** The brown sugar lends an alluring subtle sweetness to an otherwise spicy, smoky dish.  My favorite jerks are always just a little bit sweet, but if you’re all about the savory jerk that doesn’t give you a saccharine smile, you could omit this…even if the thought of that makes me sad.

Jamaican Jerk Chicken

Put the allspice berries into a mortar and pestle and pound them until their spirits are suitably crushed.  Don’t worry, they’ll find redemption very shortly in their next life.

Jamaican Jerk Chicken

Peel the garlic and cut off the ends.  Chop them into quarters and put the pieces into a blender or mini food processor.  Cut the stems from the scotch bonnet peppers, slice them in half, and remove the ribs and seeds if you’re looking to control the heat.  Slice the entire length of the green onions (white and green parts) into 1 inch lengths.  Add the peppers and onions into the processor along and pulse the mixture until it is relatively well chopped.

Squeeze in the juice of one lemon, add in the soy and oil, and give it a quick whiz until it’s rather soupy.

Finally, crumble in the bay leaf, add the allspice, dried herbs, sugar and salt and puree the mixture until it’s relatively combined and looks like a loose brownish pesto.

And yes, you could have put this all in the food processor and done it in one go. I’m just slightly retentive when it comes to making sure that there aren’t any lumps and chunks, and I find that sometimes my food processor misses, say, a half clove of garlic every here and there.   But really, it’s your call.

Jamaican Jerk Chicken

If your chicken has skin, well, take it off.  I hate doing this.  I really, really hate skinning things.  Personally, I enjoy the fact that I live in a part of the world where I can generally buy my animal products slaughtered, skinned, cleaned and deboned.  Born 1oo years earlier, I would totally be the only vegetarian pioneer in my hamlet.

I also like to try and clean as much fat off of the chicken as possible.  We don’t need the fat for flavor, that’s what the jerk marinade is for.

Jamaican Jerk Chicken

Put the chicken parts into a large freezer bag, pour in the jerk sauce, seal it up, and then shake and wiggle the whole thing around until every piece has a nice coating of marinade on it.

Tuck the bag in your fridge for at least 4 hours (or overnight, if possible) so that the chicken can absorb the flavor.

Jamaican Jerk Chicken

When the chicken has had a chance to mellow down easy with the Jamaican jerk, take it out for half an hour and let it come to room temperature.  While it does, preheat the oven to 400ºF.

Place a rack on top of each of 2 baking sheets and spray them with non-stick spray, or wipe them with a little bit of oil.  Place the chicken pieces bone-side down on the rack, making sure that they aren’t touching.  Arrange the legs on one and breasts on the other.

Put the sheet with the legs in first and let them cook for just 5-7 minutes before putting in the sheet with the breasts (the legs take slightly longer to cook than the breasts). Let these cook together for 10 minutes (the legs have now been in for 15-17 minutes) before turning the heat down to 325ºF.  Keep things cooking at this temperature for another 25 minutes and then use a meat thermometer to check the temperature from the fattest part of one of the breasts or thighs.  It should register 165ºF – 168ºF, and the temperature will continue to rise as it rests – which is good, because chicken thighs should reach an internal temperature of 170ºF.  If the internal temperature hasn’t climbed that far, put the chicken back in the oven for another 5-10 minutes and then check again.

When the chicken has been cooked and you take it out of the oven, tent it loosely with tin foil and let it rest for 10 minutes before serving.

Jamaican Jerk Chicken

Jerk chicken can be served with Jamaican rice and peas (which is a total lie, they aren’t peas at all but rather pigeon ‘peas’ which are a dry bean…and you can substitute black beans if you feel the yen) and/or fried plantain.  Some fresh tomato wedges and sliced scallion to garnish, and you totally have yourself a meal.

Jamaican Jerk Chicken

This jerk chicken is smoky and sweet, spicy as hades come hither (I use all 3 peppers…ribs and seeds included), and juicily delicious.

Just because the weather outside may be awful, and you may fear that the sun will never come out again, that’s no reason to steer clear of BBQ favorites like jerk chicken.  With an oven and a bit of improvisation, it can be a bright (BRIGHT!  Bright…) sunshiney day.

Jamaican Jerk Chicken

Jamaican Jerk Chicken
  • http://www.kalofagas.ca Peter

    Yowzers….2-3 scotch bonnets…that’s some heat! Jerk marinade is one of my favourites…always welcomed by my BBQ!

    • http://www.choosy-beggars.com Tina

      Like the old saying goes, if you can’t stand the heat stay away from the scotch bonnet. Wait, that IS the saying, right? :) It is a fair bit of heat if all 3 peppers are used, if you wanted a milder jerk you could use less and be sure to clean out the ribs and seeds….but I’m a muy caliente kind of a gal!

      • http://www.choosy-beggars.com Mike

        You are a hot bonnet indeed.

        I will also admit that in commenting about the food, I MAY have used the expression, “Tina! jamaican me crazy!”

        I apologize.

  • http://foodhappens.blogspot.com lo!

    Oh, yeah. You can jerk me some chicken any old time. Even better when you give it a little bit of smoke on the grill.

    As for the scotch bonnets… we love heat. So, I was shocked when we got that jark of authentic Jamaican jerk from Peef’s brother and it blew our heads completely off (we used it to jerk a bit of tofu a while back). Our usual recipe calls for 2-3 peppers… which I thought was spicy. But, it turns out it’s more like the wimpy North American version! Eek.

  • http://thespitefulchef.blogspot.com Kristie

    HAHA! It’s so funny, I just made jerk chicken two days ago, and only BARELY didn’t post about it tonight because I figured I had too many pictures already. It’s SO GOOD! Yours looks awesome, too. I’m going to compare our recipes.

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  • http://closetcooking.blogspot.com/ Kevin

    That chicken looks tasty!

  • http://deepdislike.com Rachel

    i made this last night on the grill….it was fabulous and i’m already planning on making it again. excellent recipe…thanks

  • http://www.choosy-beggars.com Tina

    Rachel – thank you so much for visiting our site! I am absolutely delighted that you decided to try our recipe for jerk chicken, considering how many outstanding recipes there are out there for jerk marinade. Thank you so much, and we’re so glad that you liked it!!!! I’m blushing as I say this, but I’m really rather a fan of this recipe as well, even though tooting that horn makes me feel like an awfully guilty Narcissist, but really….that’s some GOOD chicken!!! Thank you again for visiting our site, and we’ll try to keep up the good work!

  • edwina

    Hi. I’m so glad I found your site. I want to wow my family on Father’s day with jerk chicken, so I was searching the internet for a good recipe. Since I’ve never made it before, I didn’t know which recipe was good. However your site got my attention with the pictures and the passion I felt from you. Also your recipe looks somewhat simple. I am so nervous. Please tell me this will be good!! I live in Chicago and we have some very, very good jerk chicken restaurants here. I hope it comes close. We have never had jerk chicken at a family gathering before ( it will be a barbeque). I always like to try new things with my family. And I must admit I love the praise when something is a hit. I think I’m going to test it out at home first. Initially, I was just going to buy some store-bought marinate. Does any compare?

    • http://www.choosy-beggars.com Tina

      Edwina – thank you for checking out our site and we’re so glad that you like it!
      Don’t be nervous – jerk chicken IS simple. Really! As long as you have a mortar & pestle and a small food processor it’s a piece of (chicken-pot)pie. Don’t be nervous girl, seriously. In terms of what makes jerk ‘good’ that’s hard to say – there’s a lot of variety in the type of jerk marinade that you will find. You could go ahead and buy a store bought marinade, but it’s so painless to make it yourself. Also, if you’re looking for praises (and really, who isn’t?) it’s one thing to say, “Yes, my amazing jerk is from Mama Sita!” and quite another to say, “Ah, well, you know – a bit of this and a bit of that for my homemade jerk marinade.”

      In terms of whether YOU will like it, think about what the jerk you like tastes like. Does it have a bit of smoky sweetness to it? That’s my favorite kind. If so, be sure to use the brown sugar. If it’s saltier and almost tastes a little bit curried then it’s likely got some turmeric and possibly cumin, maybe additional soya sauce as well. You can always experiment a bit and taste the marinade before it goes on the chicken. Sure, it’s spicier then hells-balls, but at least you’ll get a sense of what the end product will taste like.

      What I CAN tell you, with total honesty, is that I have never served this jerk chicken to anyone without getting rave reviews. I wouldn’t hesitate to make it at a back yard BBQ for anyone who likes West Indian flavors and doesn’t mind some heat.

      Of course we would be DEEEELIGHTED if you chose to use our marinade, but if you use another one or even choose a good store bought that you feel confident about, just remember the golden rule: don’t overcook your chicken. Cook it just until it’s done and then let it rest for 5-10 minutes before you serve it so that the juices can settle in. A lot of people forget to let chicken rest, even though they wouldn’t THINK about cutting into a steak immediately when it comes of the Barb. I mean, it doesn’t matter how good your marinade is if the chicken underneath is dry to the bone, right?

      Oh, and another tip – don’t be tempted to use ground allspice. Jerk is all about the allspice. Whole allspice berries have a much more concentrated flavor and they’ll also look better in the marinade than ground powder, if that makes any sense. Traditional jerk chicken is cooked over scorched twigs, wood and leaves from the allspice tree, which gives it an absolutely alluring savory, smoky flavor. If you’re like me though, and that’s not an option for you, at least you can try not to skimp on the berries.

      And you know what, you also got me thinking – I didn’t know what I was going to make for Father’s Day this year either, but now I’m thinking that I might just go with the jerk as well! So…uh…thank you for the inspiration!!

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  • http://www.haggisandherring.com/ Dan

    That looks excellent! I love spice, however, I tend to always burn myself (eyes or worse) every time I handle scotch bonnets. I never have plastic gloves handy when I need them.

    • http://www.choosy-beggars.com Tina

      Even if I have the gloves handy….still no guarantee that I’ll put them on!

  • http://www.dreamofcakes.net Eftychia

    Delicious dish. Thanks for sharing!

    • http://www.choosy-beggars.com Tina

      Thank you so much for your comment! So glad that you enjoyed :)

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  • John C

    No lime juice? No dark rum?

    • http://www.choosy-beggars.com Tina

      Hi John,
      We use lemon juice instead of lime because it brightens it up and, frankly, I think there is enough sweetness in the marinade because of the brown sugar. The rum, however, I’m in agreement on….if we ever had it in the house! That was one note under the recipe that I stand by; we’ll replace 2 tbsp of soya sauce with dark rum, if we have it. However, since I drink it up as fast as it comes in the house, this is the marinade that we most often use and I don’t find that anything is lost.

      Thanks for your comment!

      Tina

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