This jerk-style chicken delivers the bold, fiery flavors of the Caribbean with a perfect balance of heat, sweetness, and aromatic spices. The marinade, featuring Scotch bonnet peppers, fresh ginger, thyme, and allspice, penetrates the meat during a long 24-hour soak, ensuring every bite is intensely seasoned. Roasting the chicken with a pan of water keeps the meat juicy and tender, while a final sear under the broiler or on the grill creates a deliciously charred, smoky crust. Its an impressive centerpiece for dinner parties or a vibrant weeknight meal that brings the taste of Jamaica to your table.
Vernon’S Jerk Style Jamaican Chicken
Description
This jerk-style chicken delivers the bold, fiery flavors of the Caribbean with a perfect balance of heat, sweetness, and aromatic spices. The marinade, featuring Scotch bonnet peppers, fresh ginger, thyme, and allspice, penetrates the meat during a long 24-hour soak, ensuring every bite is intensely seasoned. Roasting the chicken with a pan of water keeps the meat juicy and tender, while a final sear under the broiler or on the grill creates a deliciously charred, smoky crust. Its an impressive centerpiece for dinner parties or a vibrant weeknight meal that brings the taste of Jamaica to your table.Ingredients
Directions
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In a blender or food processor, combine the onions, quartered Scotch bonnet peppers, and peeled ginger.
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Pulverize the mixture until it forms a coarse, fragrant paste.
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Transfer the blended mixture to a large bowl.
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Stir in the ground allspice, fresh thyme leaves, black pepper, white wine vinegar, and dark soy sauce until well combined.
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Place the chicken pieces in a large resealable plastic bag or a non-reactive container.
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Coat the chicken thoroughly with the jerk sauce, ensuring all pieces are covered.
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Seal the bag or cover the container and refrigerate for 24 hours, turning the chicken once halfway through to ensure even marination.
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Preheat the oven to 350F (175C).
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Place a shallow roasting pan filled with boiling water on the bottom rack of the oven to create steam.
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Remove the chicken from the marinade, letting excess drip off, and place it on a rack set inside a roasting pan on the upper rack.
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Insert a meat thermometer into one of the thigh pieces, making sure it does not touch bone.
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Roast the chicken, basting frequently with the reserved marinade, until the internal temperature reaches 120F (49C), approximately 30 to 45 minutes.
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Remove the chicken from the oven and carefully remove the meat thermometer.
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Preheat the broiler or prepare a grill with very hot charcoal.
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Brush the chicken generously with more jerk sauce.
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Sear the chicken for 5 minutes under the preheated broiler or over the hot grill to char the skin and finish cooking.
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Transfer the chicken to a platter and let it rest for 15 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 37.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.8mg1%
- Total Carbohydrate 8.8g3%
- Dietary Fiber 1.6g7%
- Sugars 4.0g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Note: Scotch bonnet peppers contain capsaicin, which can irritate your eyes and skin. Wear gloves when handling the peppers and avoid touching your face. Wash your hands thoroughly after preparation.
Storage: The jerk sauce keeps well in the refrigerator tightly covered for up to one week. You can also freeze extra sauce in ice cube trays for later use.
Variations: This marinade is versatile and works well with pork butts, beef round roasts, porgies, and red snapper.
Tip: Some people enjoy using the leftover jerk sauce as a condiment, similar to ketchup, or even drizzling it over scrambled eggs for a spicy kick.
Cooking Method: The pan of boiling water helps keep the chicken moist during the initial roasting phase, preventing it from drying out before the final sear.
