Jamaican Jerk Chicken Recipe | Detailed Guide! | Feed & Teach

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.

Prep green pimento wood for grilling.

Make the marinade: combine half a cup of neutral oil, half a cup of barbecue sauce, quarter cup of brown sugar, half a cup of cane vinegar, half a can of Red Stripe beer, tablespoon of dried pimento, teaspoon of cloves, a bulb of peeled garlic, two ounces of ginger, one diced onion, two scotch bonnet peppers, chopped scallions, and green pimento leaves in a blender and blend until smooth.

Taste the marinade and adjust seasoning if necessary.

Prepare chicken leg quarters by piercing them with a metal skewer to allow marinade to penetrate.

Season the chicken with salt, black pepper, and cajun seasoning, then massage the seasoning into the meat.

Add the jerk marinade to the chicken and let it marinate ideally overnight or at least for a few hours.

Make the jerk sauce by heating vegetable oil in a pan over medium-high heat, adding a cup of pimento leaves, and half a cup of the marinade.

Add half a cup of vinegar, cup of ketchup, half cup of sugar, and two cups of pineapple juice to the pan and reduce the heat to medium-low, stirring until combined.

Add more scotch bonnet pepper for heat and half a can of Red Stripe beer, then let the sauce reduce until thick.

Prepare the festival by mixing one cup of flour, one cup of cornmeal, tablespoon of sugar, half tablespoon of baking powder, pinch of grated nutmeg, salt, and tablespoon of surf and margarine. Add just enough milk to form a dough and knead until smooth, then cover and let rest.

Start the grill using coconut husks for kindling, then add pimento wood once the fire is strong.

Prepare a base for the chicken with layers of jerk sauce, quarter cup of vegetable oil, and half a bottle of Red Stripe beer in a bowl.

Push the fire to one side of the grill for better control and place the chicken on the grill, covering it to manage flare-ups.

Flip the chicken every couple of minutes, basting with the sauce to keep it moist and flavorful, cooking for about 45 minutes to 2 hours depending on the size of the chicken.

Check for doneness, ensuring there is no pink at the joints, and remove any burnt skin if necessary.

Shape the festival dough into oblong shapes and place on parchment paper until ready to fry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary