Jamaican Jerk Chicken Recipe - on a Epicoa Rotisserie

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

jerk seasoning

🥗Healthier: homemade spice blend

Homemade blends can be lower in sodium.

Coat the chicken with apple cider vinegar inside and out and set aside.

Prepare a seasoning paste by finely chopping 1 yellow onion and grinding it with kosher salt in a mortar or food processor.

Add 4 cloves of chopped garlic, 1 teaspoon of fresh thyme, 6 chopped green onions, 2 tablespoons of finely diced fresh ginger, 2 diced habanero peppers, the juice of 1 lime, and salt to the mortar and grind into a paste.

Transfer the onion paste into a large mixing bowl and whisk everything together to combine.

Reserve half of the paste in a separate dish for coating the chicken.

Rub the chicken with olive oil and coat it inside and out with the paste, poking holes in the skin with a fork.

In a separate bowl, combine 1 tablespoon of sugar, 1 teaspoon of black pepper, 1 tablespoon of allspice, 2 teaspoons of kosher salt, 1/4 teaspoon of cinnamon, and 1/4 teaspoon of fresh grated nutmeg, and the juice of 2 oranges, whisking in 1/2 cup of olive oil.

Coat the chicken with the marinade and refrigerate for 2 to 4 hours.

Preheat the Epicoa rotisserie by lighting the coals in several spots and allowing it to preheat for about 20 minutes.

Skewer the chicken and place it on the rotisserie, crisping the skin on the lower rack near the coals.

Move the chicken to the upper rotisserie rack to finish cooking, basting with the boiled remaining marinade.

Prepare vegetable and pineapple skewers to roast alongside the chicken.

Once the internal temperature of the chicken reaches 165°F, remove it and drizzle sauce over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary