How To Make Jerk Chicken, Rice & Peas - Subscriber Voted!

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.

Put out a poll on YouTube for subscribers to vote on the next meat to cook.

Selected a whole chicken from Tesco, weighing 1.24 kg, costing £69.

Spatchcock the chicken by pushing down on the back to flatten it.

Dry brine the chicken by weighing it and calculating 1% of its weight for salt, which is 11 g.

Add garlic powder, onion powder, and ground allspice to the brine mixture.

Make small gashes in the chicken to allow flavors to penetrate.

Apply the brine evenly over the chicken, including under the skin.

Place the chicken on a wire rack and refrigerate overnight or for at least 4 hours.

Prepare the jerk marinade by blending 4 green onions, 2 scotch bonnet peppers, a thumb-sized piece of ginger, 4-5 sprigs of thyme, 7 cloves of garlic, 1/2 medium red onion, 6-8 allspice berries, honey, black pepper, soy sauce, brown sugar, white vinegar, orange juice, and a pinch of salt.

Taste and adjust the marinade as needed, then refrigerate until ready to use.

Remove the chicken from the fridge after brining and coat it thoroughly with the jerk marinade, ensuring it gets into the gashes.

Refrigerate the marinated chicken for about 4 hours before cooking.

Prepare pimento wood for smoking the chicken on the Weber kettle.

Cook the chicken over the pimento wood to infuse flavor, then increase heat for a charred finish.

Cooking Techniques

Equipment Needed

Spice Level: