Jamaican Jerk Chicken

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Jamaican Jerk Chicken

By

Paul Chung

This Jamaican jerk chicken recipe from Jamaican chef Paul Chung features bone-in chicken marinated in a bold blend of Scotch bonnet peppers, allspice, and citrus. Grilled until smoky and tender, it delivers the perfect balance of heat, spice, and sweetness for a true taste of Jamaica.

Yield

8

Time

1 hour 15 minutes

Rating

—

Ingredients

1 medium onion, coarsely chopped

3 medium scallions, chopped

2 Scotch bonnet chiles, chopped

2 garlic cloves, chopped

1 tablespoon allspice berries, coarsely ground

1 tablespoon coarsely ground pepper

1 tablespoon five-spice powder

1 teaspoon freshly grated nutmeg

1 teaspoon dried thyme, crumbled

1 teaspoon salt

1/2 cup soy sauce

1 tablespoon vegetable oil

2 (3 1/2 to 4-pound) chickens, quartered

Small thyme sprigs, for garnish

Lime wedges, for serving

Instructions

Step 1

Process onion, scallions, chiles, garlic, allspice, peppercorns, Chinese five-spice powder, nutmeg, dried thyme, and salt in a food processor until a coarse paste forms, about 15 seconds. With processor running, gradually pour soy sauce and oil through food chute and process until combined, about 10 seconds. Transfer marinade to a large nonreactive bowl.

Step 2

Add chicken pieces to marinade and toss until well coated. Cover and refrigerate for at least 4 hours, ideally 12 to 24 hours.

Step 3

Preheat grill to medium (350°F to 400°F). Let chicken stand at room temperature while grill preheats. Remove chicken from marinade, letting excess drip off. Coat top grate with oil; place chicken, skin side down, on grate. Grill, covered, turning chicken occasionally, until well browned and an instant-read thermometer inserted into thickest portion of chicken breast registers 160°F and thigh registers 170°F, 35 to 40 minutes.

Step 4

Transfer chicken to a platter and let rest 10 minutes. (Internal temperature of breasts will continue to rise to 165°F.) Garnish chicken with thyme sprigs and serve with lime wedges.

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Jamaican Jerk Chicken

By

Paul Chung

This Jamaican jerk chicken recipe from Jamaican chef Paul Chung features bone-in chicken marinated in a bold blend of Scotch bonnet peppers, allspice, and citrus. Grilled until smoky and tender, it delivers the perfect balance of heat, spice, and sweetness for a true taste of Jamaica.

Yield

8

Time

1 hour 15 minutes

Rating

—

Ingredients

1 medium onion, coarsely chopped

3 medium scallions, chopped

2 Scotch bonnet chiles, chopped

2 garlic cloves, chopped

1 tablespoon allspice berries, coarsely ground

1 tablespoon coarsely ground pepper

1 tablespoon five-spice powder

1 teaspoon freshly grated nutmeg

1 teaspoon dried thyme, crumbled

1 teaspoon salt

1/2 cup soy sauce

1 tablespoon vegetable oil

2 (3 1/2 to 4-pound) chickens, quartered

Small thyme sprigs, for garnish

Lime wedges, for serving

Instructions

Step 1

Process onion, scallions, chiles, garlic, allspice, peppercorns, Chinese five-spice powder, nutmeg, dried thyme, and salt in a food processor until a coarse paste forms, about 15 seconds. With processor running, gradually pour soy sauce and oil through food chute and process until combined, about 10 seconds. Transfer marinade to a large nonreactive bowl.

Step 2

Add chicken pieces to marinade and toss until well coated. Cover and refrigerate for at least 4 hours, ideally 12 to 24 hours.

Step 3

Preheat grill to medium (350°F to 400°F). Let chicken stand at room temperature while grill preheats. Remove chicken from marinade, letting excess drip off. Coat top grate with oil; place chicken, skin side down, on grate. Grill, covered, turning chicken occasionally, until well browned and an instant-read thermometer inserted into thickest portion of chicken breast registers 160°F and thigh registers 170°F, 35 to 40 minutes.

Step 4

Transfer chicken to a platter and let rest 10 minutes. (Internal temperature of breasts will continue to rise to 165°F.) Garnish chicken with thyme sprigs and serve with lime wedges.

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By Fitwaffle | Eloise Head

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View All →

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By Valeria Necchio

This ravioli recipe celebrates some of Calabria's most beloved flavours. The pasta parcels are filled with a mix of pecorino, provola, eggs and soppressata, before being dressed in a spicy tomato sauce enriched with pork.

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By Neelam Batra

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