Real Jamaican Jerk Chicken Recipe
In order to make jerk chicken, you need a real Jamaican jerk chicken recipe. Jerk chicken is synonymously tied to Jamaican cuisine, just as the hamburger is tied to American cuisine. It is probably the most recognized dish that has come out of Jamaica. It is by far the most requested dish by tourists when they visit Jamaica. With its blend of spicy flavors, it is truly a must try dish whether you are visiting Jamaica, or simply preparing a meal at home. This will spice up your next BBQ, or game night. This is my real Jamaican jerk chicken recipe. I promise you it will not disappoint.
If you haven't tried Jamaican jerk chicken, what are you waiting for? This will end up being your go-to recipe for chicken. You no longer have to keep making more dull and boring traditional baked chicken. Add some spice to your kitchen. You can make this on the grill or for those winter months, you can make it in your oven.
- 4 Lbs Chicken Chicken Parts
- 1 Whole Lime (Used for washing/cleaning chicken)
- 1 Tsp Salt (Can be adjusted for taste)
- 1 Tsp Black Pepper (Can be adjusted for taste)
- 1 Whole Scotch Bonnet Pepper (Can be adjusted for taste)
- 6 Cloves Garlic Chopped
- 1/2 Tsp Cinnamon
- 1 Tbsp Allspice Ground
- 1 Tsp White pepper
- 1/2 Tsp Nutmeg Ground
- 3 Tbsp Brown Sugar
- 1 Whole Onion
- 3 Stalks Scallions (AKA Green Onions)
- 2 Sprigs Thyme
- 1 Tbsp Ginger
- 1 Tbsp Soy Sauce
- 1 Tbsp Beef Bouillon
- 2 Tbsp Olive Oil
Wash chicken with Lime, or you can substitute with lemon juice.
Remove all excess fat and dry with paper towels. Try to remove as much water from the chicken as possible.
You are now ready to prepare your Jerk Sauce (Marinade) to add to your chicken.
If you are not up to making your own marinade you can use a store bought brand of jerk seasoning like Grace Jerk seasoning.
Add Olive oil to a skillet under a medium flame.
Add your garlic, and scotch bonnet pepper, and allow to saute for about 4 minutes.
Now you can add your brown sugar, cinnamon, nutmeg, and allspice,
Stir mixture in skillet until it becomes pasty (approx 5 minutes)
You can now remove contents from skillet and allow it to cool for about 20 minutes.
Add the mixture to a food processor, add your thyme, ginger, white pepper, scallions, onion, soy sauce, and beef bouillon and blend for about 30 seconds. (Make sure your setting is set to pulse).
You can add additional Scotch Bonnet Pepper(s) to suit your taste.
Rub your chicken with your marinade (make sure you drench it to ensure maximum flavor).
You can now place your chicken in the refrigerator in a ziplock bag or covered bowl for a few hours (I prefer to do it overnight).
Place your chicken in a baking pan lined with aluminum foil. You can add a wire before placing the chicken in the baking pan so excess grease will drip down into the pan.
Bake chicken for approximately 20 minutes until it is crisp and brown.
You can then flip your chicken parts in your baking pan to do the other side. and let it bake an additional 20 minutes.
You can use the leftover marinade, and add it to your excess grease from the baking pan and saute for about 10 minutes. (This makes for a delicious gravy and or dipping sauce)
Serve with Jamaican Rice and peas as a side dish.
You can follow Chef Ricardo's easy step by step instructions with this video.