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Vernon’S Jerk Style Jamaican Chicken

Vernon's Jerk Style Jamaican Chicken recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 37.8
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
  • 1 1/4 pound Large white onions,
  • 1/2 pound Fresh Jamaican chiles (Scotch bonnets), cored and quartered
  • 4 oz Fresh ginger, peeled
  • 1/4 cup Ground allspice
  • 1/4 cup Fresh thyme leaves
  • 3 tbsp Freshly ground black pepper
  • 1 cup White wine vinegar
  • 1 cup Dark soy sauce
  • 1 Chicken (4 to 6 pounds), well rinsed, patted dry, and cut into 6 pieces
Directions
  1. 1
    In a blender or food processor, combine the onions, quartered Scotch bonnet peppers, and peeled ginger.
  2. 2
    Pulverize the mixture until it forms a coarse, fragrant paste.
  3. 3
    Transfer the blended mixture to a large bowl.
  4. 4
    Stir in the ground allspice, fresh thyme leaves, black pepper, white wine vinegar, and dark soy sauce until well combined.
  5. 5
    Place the chicken pieces in a large resealable plastic bag or a non-reactive container.
  6. 6
    Coat the chicken thoroughly with the jerk sauce, ensuring all pieces are covered.
  7. 7
    Seal the bag or cover the container and refrigerate for 24 hours, turning the chicken once halfway through to ensure even marination.
  8. 8
    Preheat the oven to 350F (175C).
  9. 9
    Place a shallow roasting pan filled with boiling water on the bottom rack of the oven to create steam.
  10. 10
    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.
  11. 11
    Insert a meat thermometer into one of the thigh pieces, making sure it does not touch bone.
  12. 12
    Roast the chicken, basting frequently with the reserved marinade, until the internal temperature reaches 120F (49C), approximately 30 to 45 minutes.
  13. 13
    Remove the chicken from the oven and carefully remove the meat thermometer.
  14. 14
    Preheat the broiler or prepare a grill with very hot charcoal.
  15. 15
    Brush the chicken generously with more jerk sauce.
  16. 16
    Sear the chicken for 5 minutes under the preheated broiler or over the hot grill to char the skin and finish cooking.
  17. 17
    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.

Keywords: jerk chicken, jamaican, scotch bonnet, marinated chicken, roasted chicken, spicy chicken, caribbean cuisine, allspice, thyme, grilled chicken, smoky flavor, dinner party, bbq, heat, ginger, vinegar, soy sauce, onion, pepper, meal prep
Read it online: https://www.chefs-mate.com/recipe/vernons-jerk-style-jamaican-chicken/