jerk chicken

To make spicy Jamaican-style jerk chicken, marinate and brine the bird, then smoke it low and slow on the grill.

Spicy Grilled Jerk Chicken Recipe

Scotch bonnet peppers (see note)

scallions,

(2-inch) knob fresh ginger, roughly chopped

garlic

freshly picked thyme leaves

allspice

nutmeg

dark brown sugar

soy sauce

olive oil

salt and black pepper

allspice berries

bay leaves (about 2 loosely packed cups)

Combine peppers, scallions, ginger, garlic, thyme, allspice, nutmeg, brown sugar, soy sauce, lime zest and juice, olive oil, 2 teaspoons black pepper, and 1 tablespoon kosher salt in the work bowl of a food processor or the jar of a blender. Blend until a rough purée is formed, about 1 minute.

Place chickens in a large bowl or baking dish. Pour marinade over chickens and turn until thoroughly coated. Divide chicken and marinade between two gallon-sized zipper-lock bags, or place in a large baking dish and cover tightly with plastic wrap. Place whole allspice berries and bay leaves in a gallon-sized zipper-lock bag and fill with water. Refrigerate chicken and bay leaves at least 10 hours and up to 1 day.

When ready to cook, remove chicken from bags, allow excess marinade to drip off, and transfer to a large plate. Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and pile the coals against one wall of a kettle grill. Alternatively, set the leftmost burners of a gas grill to medium-high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Set bottom and lid vents to half open.

Drain bay leaves and allspice berries in a fine mesh strainer. Spread 2/3rds of bay leaves evenly over the cooler side of the grill (it's ok if some allspice berries fall through) in a pattern just large enough to fit the chickens. Lay the chickens over the bay leaves skin side up with the legs pointed towards the hotter side of the grill. Place 1/3 of remaining bay leaves over hot side of grill and immediately cover, with the vent above the chicken. Cook for 15 minutes.

Open lid and place half of remaining bay leaves and allspice berries on hot side of grill directly above the coals. Immediately cover and cook for another 15 minutes. Open lid, add 15 new coals to the pile of hot coals, then place remaining bay leaves and allspice berries on hot side of grill directly above the coals. Cover and continue to cook until the coolest part of the chicken breast registers 145°F on an instant read thermometer, about 20 minutes longer.

Uncover grill and wait five minutes until coals are hot again (if using gas grill, increase heat to high). Carefully lift the chicken off the bay leaves and transfer it to the hot side of the grill skin side up. Using tongs, drop the bay leaves into the grill directly onto the coals or burners so that they smoke. Cook the chicken until lightly charred, about 3 minutes. Flip chicken and continue to cook until skin is crisp and charred and coolest part of breast registers 150 to 155°F on an instant read thermometer, 4 to 6 minutes longer. Transfer to a large platter, allow to rest 5 minutes, and serve.

These didn't get the Week Wing  honor due to any lack of deliciousness, but because I had already given grilled Jerk chicken its proper credit. However, there is virtue in a plate of Jerk wings over Jerk chicken.

Jerk Chicken Wings Recipe

onion,

scallions, roughly chopped

garlic cloves, roughly chopped

Scotch bonnet

lime juice

salt

brown sugar

thyme leaves

black pepper

cinnamon

chicken wings

Bamboo skewers,

Type of fire: two-zone indirect

Grill heat: high

Place onion, scallion, garlic, habaneros, lime juice, soy sauce, olive oil, salt, brown sugar, thyme, allspice, black pepper, nutmeg, and cinnamon in the jar of a blender and puree until smooth.

Place chicken wings in a large Ziploc bag and pour in marinade. Seal bag, pressing out as much air as possible and refrigerate overnight to 24 hours.

Remove chicken from the refrigerator. Thread wings onto skewers lengthwise, spreading wings out to their full length. Let chicken come to room temperature while preparing grill. 

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wings pieces on the hot side of the grill and cook until well browned on all sides, about 3-5 minutes. Move chicken to cool side of the grill, cover, and continue to cook until darkly browned and chicken is cooked through, about 20 minutes more. Remove from grill, allow to cool for 5 minutes, and serve.

The best Jamaican Jerk Chicken including oven and grilling instructions! It&#x27;s incredibly flavorful thanks to hours of marinating in a vibrant and deliciously seasoned marinade. And who can resist that light char and crave-able spicy kick? A must try recipe!Pair it with coconut rice and fresh pineapple to create a tasty and simple Caribbean meal!

Jerk Chicken

green onions,

garlic cloves, (peeled and smashed)

habanero peppers (or scotch bonnet), (stem removed**)

Tbsp brown sugar

tsp black pepper

tsp cinnamon

Place chicken pieces in a gallon size resealable bag.

Add remaining ingredients to a food processor and plus several times to chop (it should be somewhat coarse). Pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken. Let rest in refrigerator 3 - 24 hours.

Oven instructions: Preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.

Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them. Bake in preheated oven until cooked through, about 45 - 50 minutes, while broiling during the last few minutes for better browning.

Or grill instructions: preheat a gas grill to medium-high heat (about 400 degrees.) Clean grill grates and rub lightly with oil using tongs and an oiled paper towel.

Grill until chicken is cooked through, turning occasionally (and reducing burning temperature slightly if it&#x27;s browning too quickly) about 30 minutes.

https://content.jwplatform.com/videos/Px84uDwG.mp4

The best Jamaican Jerk Chicken including oven and grilling instructions! It’s incredibly flavorful thanks to hours of marinating in a vibrant and deliciously seasoned marinade. And who can resist that light char and crave-able spicy kick? A must try recipe!

This jerk chicken recipe from Delish.com is a great alternative to traditional American barbecued chicken. With the perfect combination of sweetness and spice, it's sure to be a crowd pleasure.

jalapeño, roughly chopped

lime

thyme

Kosher salt

chicken

Vegetable oil,

Chicken breast, it's healthier and easier to work with

Dark meat, so much moister and more flavorful!

Do you like to cook with chicken breast or dark meat?

Very true to authentic Jerk marinades - not to be mistaken with rubs... same but not the same, look it up.  

trying to bite my tongue but... this is a real recipe. If you’re on a Keto diet or some other kind of diet DONT come out here critiquing based on what you can or can’t eat. Find your own way to substitute ingredients based on what you like or can and cannot have. Don’t position it as everyone else’s problem to solve...  FFS!

I enjoyed this recipe. I realize it's not a completely authentic Jerk recipe but it was still tasty. I used boneless skinless chicken thighs and replaced the brown sugar for brown Swerve, and marinated it for several hours. I also used avocado oil for the grill, as this is my go to for most high heat cooking. I served it on a bed of fresh salad greens with a drizzle of lime olive oil and pineapple balsamic vinegar. Thank you for a wonderful and easy recipe.

Awesome find.  The ingredients are the best.  You are right when you say:  if it doesn’t fit what you can or cannot eat, don’t critique, adjust to what works for you.  Recipe is great, thank you got posting.

I liked this well enough, but my husband -- who grilled it -- wasn't so keen on it. For some odd reason, the meat closest to the bone turned a brilliant red. Don't know what that was all about as I'm pretty sure it was well defrosted when he put the thighs on the BBQ, but maybe not.

I started marinating last night and grilled chicken drumsticks today. I prefer thighs but Kroger was sold out at 0900 in the morning. I did use habanero peppers and the recipe was awesome.

Thank you for posting this recipe!!!  Delicious.

I love this recipe. I like extra of the jerk sauce and my family likes it a bit sweeter so I add a bit more brown sugar. I triple up on the garlic and lime too.

Don't call it authentic if your using a jalapeno... It's supposed to be a scotch bonnet

Just made this last night for a large family gathering.  I used jalapenos but left out the seeds.  Next time I will leave in the seeds, I was surprised I didn't feel any heat.  Regardless, the chicken was a huge hit and I've just found a new and easy favorite recipe.

Made it with a scorpion peppers which is much hotter than scotch bonnet also made homemade allspice (nutmeg cloves cinnimon) everyone loved it

https://streaming.hearstdigitalstudios.com/9efec26a-724d-4767-97d9-5324717c79bd/video_rover_16x9_1080p_hd_1553269448_96623.mp4

This recipe's got sugar, spice, and everything nice for a juicy, flavorful Jerk Chicken.

Spicy Jerk Chicken Is Marinated For Extra Flavor

This Instant Pot Jerk Chicken Recipe is loaded with hot and spicy flavors of the Caribbean, and is so quick and easy to make!

Instant Pot Jerk Chicken Recipe

chicken,

ginger, chopped

hot chili peppers

dry mustard

red wine vinegar

garlic, minced

chicken broth

Silpat baking mat

Ninja blender and food processor

Garlic press

Combine all ingredients except chicken in a food...

Combine all ingredients except chicken in a food processor or blender and process until liquified.

Add chicken to the Instant Pot and top...

Add chicken to the Instant Pot and top with sauce. Stir and close Instant Pot. Turn pressure valve to sealed and set manual pressure on high for 12 minutes.

Do a quick release when cooking time has...

Do a quick release when cooking time has elapsed.

Remove chicken from Instant Pot and spread over...

Remove chicken from Instant Pot and spread over a baking sheet lined with parchment paper or a silicone baking mat. Drizzle sauce over the chicken.

Serve as is, or for a golden browned...

Serve as is, or for a golden browned finish, set broiler to high and broil for 6-10 minutes, turning once, until chicken is nicely browned.

Serve and enjoy!

Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour

Jamaican jerk chicken

chicken thighs

chicken legs

2-3 tsp crushed/powered allspice(pimento)

spring onions,trimmed

white onion

Scotch bonnet peppers

milliliters vinegar

½ tsp mixed spice

dark sugar

Whizz all the ingredients for the marinade in a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">blender</a> to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.

Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.

Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice &amp; peas or any of your favourite side dishes.

Tips for success: No sous vide bag and machine, no problem. Place chicken in freezer storage bags, close 7/8 of the way, about enough room for a straw to fit through. Add one bag at a time in the water, suck the remaining air out of the bag then close completely. Repeat with the other bag. If you do not have a joule bring the water to a simmer, add bags of chicken and cook for time specified in recipe. Check water every 20 minutes to make sure water does not go above 165 degrees. Ketchup is a great substitute for tomato paste. If you have a grill, you can use it instead of the broiler.

Sous-Vide Jerk Chicken

creole seasoning and poultry seasoning

Walkerwoods jerk paste

bay leaves

tomato paste

chicken stock

Pierce the chicken with a knife evenly all over. Then season the chicken evenly with creole seasoning on both sides. Then rub 2 tablespoons jerk paste on both sides evenly over. Place 1 half of chicken, 1 sprig of thyme and 2 bay leaves in sous-vide bag, repeat with other chicken.

Heat a large pot of water with sous-vide machine, bring water to 149 degrees, place chicken in water bath and cook for 1 hour and 30 minutes. While chicken cooks, make jerk bbq sauce, in a medium bowl mix together 4 tablespoons jerk paste, tomato paste and chicken stock.

Preheat broiler on high, place rack on the second or third level from the broiler. Remove the chicken from pot and let cool for 5 minutes. Place chicken on a greased foiled lined baking sheet, cut the leg and thighs from the breast, pop in the oven and cook for 5 minutes, brush chicken with jerk bbq sauce, pop in the oven for 5 minutes. Flip chicken over, cook for 5 minutes, then brush chicken with jerk bbq sauce, pop back in the oven for 5 minutes and brush with jerk bbq sauce. Chop chicken in pieces, serve hot with sauce on the side.

Pineapple Glazed Jerk Chicken

lb chicken drumsticks

tsp Jamaican Jerk seasoning [i.e. McCormick's

garlic (minced)

For the glaze:

Tbsp butter

shallot, red onion

Tbsp red bell pepper (small dice)

pineapple preserves

Tbsp apple cider vinegar

tsp red pepper flakes (adjust

Preheat the oven to 375°F. Use an oven safe grill pan, broiler pan, or jelly roll pan fitted with a rack. spritz liberally with cooking spray. Set aside.

Rinse and pat dry the chicken drumsticks. Mix together the Jamaican Jerk seasoning, minced garlic, olive oil and brown sugar to form a paste. Rub on all sides of the chicken. Season with salt and pepper to your taste.

Place onto the pan. Sprinkle the top with additional seasoning, if desired. Bake for 30 minutes.

While the chicken is baking make the glaze. Saute diced shallot or red onion with the red pepper in 2 Tbsp butter until softened, around 4 minutes, Season with salt and black pepper to taste.

Add the remaining ingredients, mix well. Simmer for for 10-15 minutes until reduced by 1/4 then remove from the heat.

After baking the chicken for 30 minutes, brush with the glaze. Turn and brush the other side with glaze.

Bake an additional 10 minutes or until the juices run clear.

Remove from the oven and rest loosely tented with foil for 10 minutes before serving.

Serve leftover glaze warm on the side if desired.

An easy, delicious recipe for shredded slow cooker pulled jerk chicken, made with easy-to-find ingredients! Serve as tacos or over rice.

Jerk Chicken Tacos

ginger

green onions

jalapeño peppers (with seeds, diced)

pineapple chunks (unsweetened,

white vinegar

corn tortillas

red cabbage (Shredded)

feta cheese

lime wedges

Stir

Prepare the rub: In a small bowl, stir together the thyme, nutmeg, cinnamon, allspice, ginger, black pepper, and salt.

Drizzle

Drizzle the olive oil over the top, then mix to form a paste.

Place the chicken thighs in a 6-quart slow cooker. Rub the spice paste over the top of each. Sprinkle in the white parts of the green onions (reserve the green tops for serving).

Pour

Pour the diced pineapple in its juice evenly over the top, then the white vinegar.

Cook

Add the garlic and jalapeños. Cover and cook on low for 4 to 5 hours, until the chicken is tender and cooked through.

Shred

Remove the cooked chicken to a plate and shred.

Heat

Remove the pineapple chunks with a slotted spoon and set aside. Transfer the remaining cooking liquid to a wide saucepan and heat over medium high, stirring often, until thickened and reduced by half, 5 to 10 minutes.

Stir in the shredded chicken and reserved pineapple, coating with the reduced glaze. Serve the filling as tacos, topped with reserved green onion tops, red cabbage, feta, and a squeeze of fresh lime juice.

This is SO good. The chicken is covered in the a spicy sweet jerk sauce. It's pretty much a jerk BBQ sauce and it's lick the spoon good.&nbsp;

Jerk Chicken with Fired Rice and Grilled Pineapple Salsa

chicken breast

peanut oil (divided)

ketchup (preferably organic)

soy sauce (divided)

orange juice

vinegar

molasses

curry powder

cayenne pepper

garlic (minced

rice

orange pepper (sliced)

banana pepper (sliced)

pineapple

red onion (finely chopped)

cherry tomatoes (sliced)

garlic (grated)

ginger.

lime (juice)

In a glass measuring cup or bowl combine the ketchup, soy sauce, orange juice, vinegar, molasses, curry powder, cayenne pepper, ginger and garlic. Whisk to combine.

Add the chicken to a medium size bowl and toss with about 1/4 cup of the sauce. Place in the fridge for 20-30 minutes while you prep the veggies and make the salsa. Reserve the remaining sauce for later.

Heat a large skillet over high heat. When hot add a tablespoon of peanut oil. Carefully add the chicken and its marinade, cook for about 2 minutes per side or until the chicken gets a nice caramalized crust. Remove from the pan.

Add a tablespoon of peanut oil and the red pepper, orange pepper and banana pepper. Stir-fry for 2 to 3 minutes. Remove from the pan.

Add the last tablespoon of peanut oil and the rice. Stir fry until heated through, about 4 minutes. Add 1 tablespoon of soy sauce and about 1 tablespoon of the reserved jerk sauce. Stir to combine and the add the peppers back in.

To serve place a serving of the pepper fried rice on a plate and top with the chicken. Drizzle the chicken with the remaining jerk sauce, if desired, and then top the chicken with the grilled pineapple salsa.

To make the salsa. Grill or broil the pineapple until charred. Allow to cool and chop into chunks. In a medium size bowl toss the grilled pineapple, red onion, tomatoes, jalapeño, garlic, ginger, lime juice and salt. Toss well and taste. Add more salt if need. Serve over the chicken and rice.

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The most viewed jerk chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Jerk Chicken Wings Recipe

Jerk Chicken

Jerk Chicken

Instant Pot Jerk Chicken Recipe

Jamaican jerk chicken

Sous-Vide Jerk Chicken

Pineapple Glazed Jerk Chicken

Jerk Chicken Tacos

Jerk Chicken with Fired Rice and Gr...

Jerk chicken curry with beans

Jerk Rubbed Chicken Thighs with Hom...

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Honey Garlic Jerk Chicken Wings

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Jerk Fried Chicken

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The most viewed jerk chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine