This is a dish popular in Jamaica and throughout the Caribbean. Jerk seasoning is based on two main ingredients: Scotch Bonnet chili peppers (or habaneros) and allspice.
Jerk Chicken Tip
Scotch bonnet and habanero chili peppers are HOT. As in be-really-careful hot, and as for goodness sake do not touch your eyes or anything sensitive after handling them hot. The following jerk chicken recipe isn’t blazing hot, but it is still plenty spicy, and great the next day in a chicken salad. Serve it with black beans and rice (to spread out the heat) and a very large glass of cold beer. You can choose to make jerk chicken in the oven, or make grilled jerk chicken. Do you have a favorite jerk seasoning recipe? Please let us know about it in the comments. The method may have started with the Taino, the indigenous people of the Caribbean, in the 15th century as a way to preserve meat (the word jerk is related to jerky). It’s believed they taught the method to African slaves who adapted it. That adaptation became the Caribbean residents’ method today to make jerk chicken.
Preparing Jerk Chicken in Advance
If you’re looking for a recipe that doesn’t require a lot of work the day you’re cooking it, this jerk chicken is perfect. It marinates overnight, so the work of creating the marinade happens a day before you cook it. You can even make the marinade up to a week in advance and refrigerate it. We don’t recommend cooking the chicken in advance, because it will lose some of its crispness and juiciness. However, if there are leftovers, refrigerate them for up to five days and eat cold. Or, strip the meat from leftover jerk chicken and use it in salads.
Great Jerk Chicken Side Dishes
Easy Black Beans and Rice Coconut Rice and Beans Air Fryer Tostones No Mayo Coleslaw Mango Salsa
For chicken parts: Use 5 or 6 pounds of bone-in, skin-on chicken parts such as breasts, legs, thighs, or drumsticks. Marinate as directed Step 2 and grill or bake as directed. Since individual pieces are smaller than two chicken halves, the cooking time may be less. Use a meat thermometer to judge when the chicken is fully cooked (165°F). Recipe adapted from several sources, including Bon Appetit magazine. Rub the jerk paste over the chicken pieces and coat well (it helps to use gloves!). Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce. Grilling Method Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for about 40-50 minutes, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 170°F for the thigh when checked with a meat thermometer. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. Oven Method Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 40-50 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, or a meat thermometer reads about 165°F for the breast and 170°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. Cut chicken into pieces. Serve with black beans and rice.
