JERK CHICKEN, slowly cook into a Jerk Pan, Jamaican Authentic Flavors!

scotch bonnet peppers

💰Cheaper: jalapeño peppers

Jalapeños provide heat but are milder and easier to find.

brown sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

soy sauce

🥗Healthier: tamari

Tamari is gluten-free and has a similar flavor.

vegetable oil

🥗Healthier: olive oil

Olive oil offers healthier fats.

Wash chicken with lime and water to clean properly.

Make slits in the chicken joints to allow marinade to penetrate.

Season chicken with salt, ensuring to get it under the skin and within the cavity.

Apply dry rub to the chicken, focusing on getting it under the skin and in the cavity.

Prepare homemade jerk marinade by adding pimento seeds, scotch bonnet peppers, fresh scallion, thyme, Spanish thyme, bay leaf, garlic, pimento peppers, ginger, vinegar, and browning sauce into a blender.

Blend the jerk marinade until roughly combined.

Pour the jerk marinade generously over the chicken, ensuring it gets under the skin and in the cavity.

Cover the marinated chicken and refrigerate overnight or for at least 28 hours.

Prepare the jerk pan for grilling and add the grill grate.

Place the chicken skin side down on the grill.

Slowly cook the chicken for 1 to 1.5 to 2 hours, ensuring not to rush the process.

Occasionally flip the chicken to ensure even cooking and char.

Use remaining marinade to baste the chicken to keep it moist and add flavor.

Give the chicken a final flip before removing it from the grill.

Chop into the chicken to check for doneness and juiciness.

Cooking Techniques

Equipment Needed

Spice Level: