How To Make Jamaican Jerk Chicken

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.

Start by making a quasi jerk brine with ginger, allspice berries, salt, sugar, and a Scotch bonnet chili.

Cut the ginger and allspice berries in half and add them to the water.

Turn on the heat and bring the mixture to a boil until the salt and sugar dissolve.

Substitute half of the water with ice to cool the brine quickly.

Add the chicken parts to the brine and let it sit for at least 24 hours, preferably 48 hours.

Prepare the jerk paste by adding soy sauce, Worcestershire sauce, thyme, salt, cinnamon, clove, tamarind paste, fresh bay leaf, brown sugar, Scotch bonnet peppers, garlic, and green onions into a food processor.

Chop the ginger and add it to the food processor, aiming for a chunky paste consistency.

Massage the jerk paste into the brined chicken, ensuring it is well coated.

Cover the chicken with plastic wrap, pressing it directly onto the chicken to maximize flavor absorption, and let it chill for a day.

Prepare the jerk barbecue sauce by sweating onions in oil over medium-high heat without browning them.

Rough chop garlic and ginger, then add them to the sweating onions with a pinch of salt to help release moisture.

Add the jerk paste, brown sugar, and ketchup to the pot and mix thoroughly, then let it simmer on low for 30 minutes until it turns a deep brown color.

Blend the sauce in batches until smooth.

Soak wood chips (preferably pimento) in water and prepare the grill for smoking.

Place the soaked wood chips on the coals to create smoke.

Ensure the grill grate is hot before placing the chicken on it to avoid sticking and achieve crispy skin.

Cooking Techniques

Equipment Needed

Spice Level: