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Jamaican Jerk Chicken

Ingredients

  • 3 pds Chicken (quartered, bone in, skin on)

Jerk Seasoning

  • 2 Limes (juiced)
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Soy Sauce
  • 2 Shallots (peeled and cut in half)
  • 8 Scallions (use entire scallion after removing the roots)
  • 1/2 c Vegetable Oil
  • 4 Scotch Bonnet Chili Peppers (use Habanero if you can't find Scotch Bonnet)
  • 2 inch piece Fresh Ginger (peeled and finely chopped)
  • 1/4 c Fresh Thyme Leaves
  • 6 Garlic Cloves
  • 1 tbsp Black Pepper
  • 1 tbsp Salt
  • 2 tbsp Ground Allspice
  • 2 tbsp Dark Brown Sugar

Instructions

  • Combine all seasoning ingredients in a blender or food processor and blend into a paste.
  • Pat dry chicken pieces then spread the paste all over the chicken. Cover the seasoned chicken, or place in a plastic bag and refrigerate for at least 12 hours or overnight.
  • Before grilling, bring chicken to room temperature.
  • Allow the grill to heat up to 300 degrees, then place chicken on the grill.
  • Cook chicken for 35-45 minutes (depending on the size of the pieces - even longer for large pieces), turning every 10 minutes or so. Chicken will become nicely browned and juices will be clear. Take off the grill and serve with a side such as rice and peas.