How To Make Jerk Chicken ~ Recipe

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: mixed spices

Homemade blends can reduce sodium and additives.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Habaneros provide similar heat with milder flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less refined and has a lower glycemic index.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats while canola is budget-friendly.

Remove the backbone from the chicken using kitchen shears, going up each side.

Flip the chicken over and remove any excess skin or fat.

Make an incision at the breast to expose the breast bone and remove it.

Separate the chicken into two halves with a sharp knife or cleaver.

Chop the scotch bonnet pepper finely and add it to the marinade.

Measure and add 6 tablespoons of jerk seasoning to a bowl.

Add 1/3 cup distilled white vinegar and 1/3 cup soy sauce to the bowl with the seasoning.

Mix the marinade thoroughly with a spoon.

Place one half of the chicken in a 1-gallon ziplock bag and pour the marinade over it, reserving some for later.

Season the other half of the chicken with fajita seasoning.

Heat up lump charcoal on a grill for searing the chicken.

Sear the chicken halves skin side down on the grill for a couple of minutes on each side.

Transfer the chicken to a Kamado Joe grill set at 250 to 260°F for low and slow cooking.

Use apple wood for smoking the chicken, noting it's not traditional but available.

Prepare guacamole by dicing 3 avocados and adding them to a bowl.

Dice one red tomato and add it to the guacamole mixture.

Chop and mince 3 cloves of garlic and add to the guacamole.

Season the guacamole with kosher salt and black pepper to taste.

Add 2 to 3 teaspoons of Tampa Bay Key Lime chili to the guacamole and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens