Cecil’S Jerk Chicken

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Servings: 6 Difficulty: Intermediate
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A fiery, aromatic Caribbean classic with tender, smoky chicken and a bold spice paste.
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Cecil’s Jerk Chicken is a vibrant and spicy dish that brings the bold flavors of the Caribbean to your backyard grill. The secret lies in the complex jerk paste, a fragrant blend of fiery habaneros, allspice, thyme, and citrus that deeply infuses the meat. This recipe requires patience, as the chicken should marinate for several hours to allow the spices to penetrate the flesh. Slow-cooked over low heat, the chicken develops a rich, smoky char while remaining juicy and tender inside. It’s perfect for summer barbecues, potlucks, or any occasion where you want to impress guests with authentic, home-style heat and flavor.

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Cecil’S Jerk Chicken

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 1.8

Description

Cecil's Jerk Chicken is a vibrant and spicy dish that brings the bold flavors of the Caribbean to your backyard grill. The secret lies in the complex jerk paste, a fragrant blend of fiery habaneros, allspice, thyme, and citrus that deeply infuses the meat. This recipe requires patience, as the chicken should marinate for several hours to allow the spices to penetrate the flesh. Slow-cooked over low heat, the chicken develops a rich, smoky char while remaining juicy and tender inside. It&# 226;ÂÂs perfect for summer barbecues, potlucks, or any occasion where you want to impress guests with authentic, home-style heat and flavor.

Ingredients

Directions

  1. Combine 1/4 cup Caribbean hot sauce (or blended habaneros), 2 tbsp yellow mustard, 2 tbsp dried rosemary, 2 tbsp dried basil, 3 chopped scallions, 1 tsp salt, juice of 2 limes, 2 tbsp white vinegar, 2 tbsp parsley, 2 tbsp dried thyme, 2 tbsp mustard seed, 1 tsp black pepper, and 2 tbsp orange juice in a food processor.
  2. Blend the mixture until it forms a smooth, thick paste with the consistency of tomato sauce.
  3. If the paste is too thick, add a little more white vinegar to reach the desired consistency.
  4. Cover the paste and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
  5. Pat 6 chicken thighs (with legs attached) dry and thoroughly rub the jerk paste all over the chicken, ensuring even coverage.
  6. Prepare a grill for indirect low heat, placing coals to one side if using charcoal, or setting one burner low if using gas.
  7. Place the chicken on the cooler side of the grill, cover, and cook for approximately 1 hour if uncovered or 30-45 minutes if covered.
  8. Maintain very low heat throughout cooking to prevent the spice paste from burning while ensuring the chicken cooks through.
  9. Check for doneness; the meat should be tender and cooked through, with a smoky aroma.
  10. Remove from grill and let rest for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1.8kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 92.1mg4%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.1g1%
Sugars 0.1g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: jerk, chicken, caribbean, spicy, grilled, habanero, smoky, marinated, bbq, thyme, citrus, heat, aromatic, barbecue, flavorful, traditional, spice, paste, slow-cooked, outdoor
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