BEST Jamaican Jerk Chicken | Fiery Hot w Coconut Rice | BBQ Champion Harry Soo SlapYoDaddyBBQ.com

scotch bonnet peppers

🥗Healthier: habanero peppers

💰Cheaper: jalapeño peppers

Habaneros maintain heat while being more accessible.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while maintaining flavor.

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: store-bought seasoning

Homemade blends can control sodium and additives.

Introduce the recipe and mention the use of scotch bonnet peppers for heat.

Prepare the jerk marinade by combining 1/2 cup soy sauce, 1 can coconut milk, 2 bunches green onions, 2 tablespoons ginger, 8 garlic cloves, 3 scotch bonnet peppers, 1 tablespoon black pepper, 1 tablespoon ground allspice, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1 tablespoon five spice powder.

Taste the marinade and adjust salt if necessary, aiming for about 5% salinity.

Spatchcock the whole chicken by cutting down the backbone and splitting it at the breastbone.

Rub the marinade all over the chicken, ensuring it is fully covered, and let it soak overnight.

Prepare the coconut rice by sautéing garlic in oil until fragrant, then add 3 cups washed jasmine rice and 1 can coconut milk.

Add approximately 5 cups of water to the rice mixture, adjusting based on the rice's needs, and season with about 1/2 teaspoon salt and a splash of sesame oil.

Cook the rice in the pit at 325 degrees, adding water as needed until the rice is tender.

Grill the marinated chicken in the pit at 325-350 degrees, monitoring the internal temperature until the thighs reach around 170 degrees and breasts reach 150-155 degrees.

Cover the chicken while cooking to prevent it from getting too dark.

Once cooked, cut the chicken using a chef knife and plate it for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary