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.

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Total Time 9

Course Main Course

Cuisine Chicken, Jamaican

Servings Servings

Calories 28 kcal

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.
Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.

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

Nutrition

Calories: 28kcalCarbohydrates: 5gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 1104mgPotassium: 115mgFiber: 1gSugar: 1gVitamin A: 90IUVitamin C: 6mgCalcium: 31mgIron: 1mg

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