Aug 31, 2011

Jamaican Jerk Chicken

Jerk

I’m a spicy food kinda gal. Having said that, I must say that Jerk Chicken really isn’t as crazy hot as you’d expect it to be with all these peppers.

Couldn’t get my hands on a Scotch Bonnet so I replaced it with a Madame Jeanette, which is very close to Habanero but more readily available to me. Jerk chicken is a fiery dish that will make your mouth tingle, but somehow the spiciness adds to the flavor. It belongs in there. It makes sense.

The chicken is so full of flavor. The Jamaican pepper (allspice berries) is one of my favorites and it cannot be substituted. So if you can’t find this wonderful berry, you’re fresh out of luck and won’t be able to make jerk chicken. The jerk seasoning relies heavy upon pimento and Habanero, without those two ingredients… it just ain’t gonna happen.

As for the chicken, I prefer to use chicken thighs, maybe not your first cut of choice but try it sometime, they’re real tasty and you can get them on the table in no time.

 

Ingredients:

8 chicken thighs (with bone)
2 spring onions
1 tbsp Jamaican pepper (all spice berries – pimento for the Dutchies)
1 tbsp pepper corns
1 tbsp chili flakes
thumb size piece fresh ginger
1 Scotch Bonnet or Adjoema/Madame Jeanette
1 large garlic clove
1 tbsp light brown sugar
2 tbsp honey
1 tbsp soy sauce
1 tbsp coarse sea-salt
1 tbsp dried thyme
4 tbsp oil
lime wedges

 

Directions:

 
* You’ll need a BBQ for this and preferably a mortar & pestle. No mortar? Don’t worry, you can also use ground spices and a food processor to mash the ginger, garlic and Habanero.
 

The pimento really cannot be substituted. It’s amazing stuff though, you get a hint of nutmeg, cloves, pepper and cinnamon all in one berry. Not a bad deal, I’d say.
Jamaican Jerk Chicken

I used 1 tbsp pimento for my jerk seasoning.
Jamaican Jerk Chicken

Add 1 tbsp peppercorn and 1 tbsp chili flakes. Mash it up.
Jamaican Jerk Chicken

Add a tbsp coarse sea salt and continue to mash until you have a semi fine seasoning.
Jamaican Jerk Chicken

Grate the ginger in there and add the thyme.
Jamaican Jerk Chicken

Coarsely cut up the Habanero, add the garlic and mash until it’s almost a puree.
Jamaican Jerk Chicken

Continue to mash until the poor sucker has been smashed to smithereens.
Jamaican Jerk Chicken

That’s your cue to add the brown sugar, soy sauce, honey and oil.
Jamaican Jerk Chicken

This is one of the best marinades, ever!
Jamaican Jerk Chicken

Finely mince the spring onions and add them to the marinade.
Jamaican Jerk Chicken

Add it to your chicken. Cover the bowl and let the chicken marinate (in the fridge) for a couple of hours, preferably overnight.
Jamaican Jerk Chicken

 
We fired up the pit and got the BGE stable at 375F˚ (175C˚).
 

I put the chicken on the grill.
Jamaican Jerk Chicken

And gave them 10 to 12 minutes on each side, until the juices that come out are clear. Internal temp should be 170F˚ (76C˚).
Jamaican Jerk Chicken

 
Serve the chicken with lime wegdes that can be squeezed all over the chicken for a bit of freshness.
 

This, in my humble opinion, is one of Jamaica’s finest dishes! You haven’t truly lived until you’ve tasted Jerk chicken!
Jamaican Jerk Chicken

Now if only I could get Tom Browne’s ‘Funkin’ for Jamaica‘ out of my head.

Jamaican Jerk Chicken
Ingredients
    8 chicken thighs (with bone)
    2 spring onions
    1 tbsp Jamaican pepper (all spice berries – pimento for the Dutchies)
    1 tbsp pepper corns
    1 tbsp chili flakes
    thumb size piece fresh ginger
    1 Scotch Bonnet or Madame Jeanette
    1 large garlic clove
    1 tbsp light brown sugar
    2 tbsp honey
    1 tbsp soy sauce
    1 tbsp coarse sea-salt
    1 tbsp dried thyme
    4 tbsp oil
    lime wedges
Directions
    You’ll need a BBQ for this and preferably a mortar & pestle. No mortar? Don’t worry, you can also use ground spices and a food processor to mash the ginger, garlic and Habanero.

    Use a mortar to grind the pimento, peppercorns, chili flakes and sea salt. Grate the ginger in there, add the coarsely cut up Habanero, the thyme and the garlic clove and mash until it’s a puree.

    Stir in the brown sugar, soy sauce, honey and oil. Finely mince ths spring onions and add them as well.

    Add the marinade to your chicken, mix it up, cover the bowl and let it chicken marinate (in the fridge) for a couple of hours, preferably overnight.

    When using the Big Green Egg, set it up for direct grilling and get it stable at 375F˚ (175C˚). Put the chicken on the grill and give it, depending on the thickness, 10 to 12 minutes on each side. Until the juices that come out are clear. Internal temp should be 170F˚ (76C˚).

    Serve the chicken with lime wegdes that can be squeezed all over the chicken for a bit of freshness.
Meal type: main course, chicken
Servings: 4
Copyright: © junglefrog.com

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    27 Comments »

    1. 1

      Been wanting a good Jerk Chicken recipe, thanks for indulging me ;) Really, this looks terrific!

      Judy@Savoring Today on Aug 31, 2011 @ 10:37 pm Reply
    2. 2

      Pimento (Piment in German) is mostly called “allspice” in the UK. A strange name as it suggests it’s a mix of spices but I guess it’s so named because it tastes like a mix of spices (as you mentioned).
      I walk past an Asian grocer every day and they often have whole crates of scotch bonnet and other chillies. This is one of the big advantages of living in the UK as a foodie, you have relatively easy access to foodstuffs from all over the world or at least from former British colonies.

      Karohemd on Aug 31, 2011 @ 11:01 pm Reply
      1. It’s also called piment in NL. In Jamaica it’s called pimento. It’s called Jamaican pepper, or allspice berries. So many names, but no matter how you call it, it’s ana amazing flavor.

        I looked all over for Scotch Bonnet, and just couldn’t find it. But the Madame Jeanette worked pretty good :) 

        Kay on Aug 31, 2011 @ 11:07 pm Reply
    3. 3

      Dat ziet er wel heel erg lekker uit. Hier kan ik gewoon jerk seasoning kopen ;) Maar denk dat ik het toch een keer op jouw manier wil proberen….

      Arrisje on Aug 31, 2011 @ 11:23 pm Reply
      1. Zelfs al zou ik het hier kunnen kopen, dan nog zou ik het zelf maken. Dat soort zakjes kunnen niet tippen qua smaak aan eigen gemaakte mengsel, vooral niet als je een vijzel gebruikt.

        Kay on Aug 31, 2011 @ 11:29 pm Reply
    4. 4

      I’ve made Jamaican Jerk Chicken before, but this one looks better.

      Yadsia @ShopCookMake on Sep 1, 2011 @ 12:02 am Reply
    5. 5

      Amazing photos!  I’ve always wanted to go to Jamaica and eat this!

      Kalyn on Sep 1, 2011 @ 12:34 am Reply
      1. Habanero has no flavor?! Omg you’re missing out on one of the most flavorful peppers ever O_o their fruity flavor is amazing, if you can take the heat the flavor really pops out..if you can’t you’re probably too preoccupied with being on fire to taste it…

        Chantal on Sep 2, 2011 @ 10:49 pm Reply
    6. 6

      I’m a spicy kinda guy, but Habanero has always been TOO explosive, as in all burn no flavour. I’d love to try this rub recipe though, looks amazing! Incredible photos too. 

      markkoeks on Sep 1, 2011 @ 3:30 pm Reply
    7. 7

      Kay, amazing photos #1.
      #2 – i am SUCH a spicy gal, too. So this just gave me sexy vertigo.
      #3 – I might die looking at this.

      Bev Weidner on Sep 1, 2011 @ 6:22 pm Reply
    8. 8

      Looks and sounds wondeful!!!! Bet i can convince my son that LOVES to grill to make it for us!!!
      Its fun having a teen to cook with!  :) 

      Kath on Sep 2, 2011 @ 3:58 pm Reply
    9. 9

      Looks and sounds very tasty..When I make it I’ll add more habaneros though..I like REALLY spicy :P

      Chantal on Sep 2, 2011 @ 10:47 pm Reply
    10. 10

      Yes yes yes soooooh good! Ziet er echt top uit Kay :)

      LoyoyaNL on Sep 5, 2011 @ 3:59 pm Reply
    11. 11

      Mmm, was a bit doubtful when I see Jerk paste recipes usually as they tend to have the strength of Bovril :oP
      But this one, wow! Even makin it in my big pestle & mortar, I was drooling! My nose smelt it & it felt like a cannon had just gone off in front of me!
      And one brief sample on my tongue of the paste left it tingling for a good few minutes :)
      I like :)

      Jer

      p.s. How do you manage to get the Food Network in Holland? I only live across the channel but might as well wish for the moon :(

      Jerry Hendy on Sep 21, 2011 @ 11:20 pm Reply
      1. What on earth is Bovirl?!

        Tol you it was the best marinades, ever! I wasn’t kidding. This stuff is hot, but so incredibly flavorful.

        I bribed my provider :)

        Kay on Oct 27, 2011 @ 6:43 pm Reply
    12. 12

      Bovril is an English thing – a beef extract spread sparingly on toast or muffins with butter.
      I have it every day for breakfast :)

      Oh bother. Now I’m torn between your Harissa & Jerk paste which I like best, they’re both so damn good, goshdarnit….

      With muffins? I can afford that LOL

      Jerry Hendy on Oct 28, 2011 @ 1:54 pm Reply
    13. 13

      Ik ben groot fan van jouw kookkunsten. Al diverse gerechten gemaakt.

      Vraagje, ik wil dit graag maken, maar kan ik het ook in de oven grillen ipv op de barbeque?

      Dank je en ga zo door met je geweldige gerechten.

      ps ben Marokkaanse, dus als je eens een Marokkaans gerecht wil…

      Sana on Oct 28, 2011 @ 10:24 pm Reply
      1. Ja tuurlijk, je kunt ook gewoon een grillpan op het gas fornuis gebruiken, je mist dan wel die typische rooksmaak, maar het is nog net zo lekker.

        Ik ben knettergek op Marokkaans eten, dus hou me absoluut aanbevolen :)

        Kay on Oct 28, 2011 @ 11:40 pm Reply
    14. 14

      Oke mooi zo, dan ga ik het deze week eens maken.
      Mocht je een recept willen, roep maar hoor :)

      Sana on Oct 30, 2011 @ 7:06 pm Reply
    15. 15

      Wow.. I love your blog!
      I love cooking and I love trying new things
      I was born and raised in the Netherlands but moved to England almost 4 years ago. Problem is though, that I have never really gotten used to the food here.
      I miss all those Surinaamse, Nederlandse en Turkse dishes.. gosh!

      Thank God for the internet though.. helped me to make myself some nice dishes I miss eating.

      Am defiantly gonna try this.. i bet my boyfriend will LOVE this. 
      I made you Curry once, changed the recipe a lil bit and he LOVES is it lol.
      You should try some african dishes some time since you love spicy food ( My parents are from Ghana).
      I could give you some recipes .

       

      Efia on Jan 4, 2012 @ 5:33 pm Reply
    16. 16

      Looks amazing, nicely done! 

      Jeff on Oct 10, 2012 @ 8:05 pm Reply
    17. 17

      I have been searching for jerk chicken. This one looks terrific. Amazing pictures, Now i am feeling hungry. Your pictures forced me to make this jerk chicken tonight with your baked carrots recipie. My husband is going to love this jerk chicken. Thank you for giving me such an amazing recipie. Is this scotch bonnette  some dressing or sauce. I haven’t heard about it earlier. I have all spice powder, can i use it instead of jamaican pimeto berry.
      Thanks,

      shaweta on Jan 15, 2013 @ 1:45 am Reply
      1. Absolutely! It’s the same thing, only grinded. 1 whole tbsp all spice equals roughly 1/4 tsp ground all spice.

        Kay on Jan 15, 2013 @ 7:01 pm Reply
    18. 18

      Oh-mi-gosh! Talk about finger lickin’. Kay, I am Jamaican and this recipe is now making me properly home sick. LOL! I’m loving it.

      Deb on May 30, 2013 @ 7:46 pm Reply
    19. 19

      Absolutely love your blog! Love your recipes! thanks!

      tabecka on Sep 2, 2013 @ 12:06 pm Reply
    20. 20

      We have been using this recipe for about 2 years now and its amazing. Always turns out delicious, as does everything else we’ve tried from your blog :)

      Rachel on Jun 5, 2014 @ 6:20 pm Reply
    21. 21

      I made this last night, it was yummy. I can’t figure out my gas grill so the skin was a little (a lot) charred. But still yummy.

      Also, I couldn’t find scotch bonnet at my supermarket, so I used a red jalepeno. I want to make it again with scotch bonnets and see if I can tell the difference in flavor.

      Mariam on Jul 27, 2014 @ 2:42 pm Reply

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