Jamaican Jerk Chicken
The best Jamaican Jerk Chicken recipe we've ever tasted is fragrant, fiery hot and smoky all at once. It's from our former colleague Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island.
Ingredients
- 1 medium onion coarsely chopped
- 3 medium scallions chopped
- 2 Scotch bonnet chiles chopped
- 2 garlic cloves chopped
- 1 tablespoon five-spice powder
- 1 tablespoon allspice berries coarsely ground
- 1 tablespoon coarsely ground pepper
- 1 teaspoon dried thyme crumbled
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1/2 cup soy sauce
- 1 tablespoon vegetable oil
- 2 4lb chickens quartered
Instructions
- In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
Video
Notes
Serve with any one of these great side dishes:
Plantains, Mango Salsa, Coconut Rice, Black beans and Rice, Roasted Potatoes, Potato Salad, Mashed Sweet Potato, Sweet Potato, Collard Greens,
Maque Choux, Beans, Rice, Collard and Plantain Bowl
Maque Choux, Beans, Rice, Collard and Plantain Bowl
Nutrition
Calories: 28kcalCarbohydrates: 5gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 1104mgPotassium: 115mgFiber: 1gSugar: 1gVitamin A: 90IUVitamin C: 6mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!