Jerk Chicken

dp spotlight sf Recipe: Jerk Chicken

PREP TIME: 30 mins + overnight marinating
COOK TIME: 1 hour

 
When the sun is out, and the temperatures are rising, turn up the heat with this Jamaican classic.

If you've never made jerk chicken before, you're in for an amazing treat that's relatively simple to make.

It's the perfect combination of hot, sweet, and smoky that you'll never forget.

We recommend marinating overnight to let the flavours really infuse into the meat and then serving with rice and beans & chutneys to compliment the heat of the marinade.

So fire up the grill, crack open a couple cold ones, and enjoy the heat!
 

INGREDIENTS:

Servings: 4 - 6

1 medium onion, coarsely chopped
2 green onions, chopped
1 chili pepper (Scotch bonnet ideally), chopped
3 garlic cloves, peeled
1 tbsp five-spice powder
1 tbsp ground allspice
2 tsp ground pepper
1 tbsp dried thyme
1 tsp grated nutmeg
1 tsp salt
2 tbsp ginger, peeled and coarsely chopped
1/3 cup soy sauce or tamari
1 tbsp vegetable oil (we use avocado oil)
1 whole chicken (~4 lbs), quartered or cut into pieces (you can also use already cut up pieces if you don't feel like perfecting your butchering skills - we've got you covered!)


PREPARATION:

STEP 1
Make the marinade. In a food processor, combine all the ingredients (except the soy sauce, oil, and chicken) and process until it forms a coarse paste. With the machine running, slowly add the soy sauce and oil.

STEP 2
Pour marinade into a large shallow dish or sealable bag. Add the chicken pieces and turn to coat until completely covered. Cover and refrigerate overnight.

STEP 3 (Day 2)
Remove chicken from the fridge and bring to room temperature before cooking. Heat one side of your grill on medium-high heat and leave the other side off for indirect heat.

STEP 4
Grill the chicken undisturbed on indirect heat (with the lid closed) for 30-35 minutes. Uncover and check to see if chicken thighs are cooked through. If cooked, leave thighs aside to keep warm. Cover and continue cooking the rest of the chicken, checking and turning every 10 minutes or so until done. Chicken is done when the skin is browned and the juices run clear - this could take up to an hour for larger pieces.

STEP 5
When chicken is done, remove from grill and serve with rice & beans and chutneys to balance the heat of the jerk. (Maybe a cold beer also!)

 


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Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing