Jamaican Jerk Chicken

Total Time:
12 hr 50 min
Prep:
10 min
Inactive:
12 hr
Cook:
40 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 7 to 8 whole allspice
  • 3 tablespoons seasoning salt, such as Lawry's
  • 1 to 2 Scotch Bonnet peppers, quartered
  • 1 bundle green onions, cut into 1-inch sections
  • 1 sprig fresh thyme, leaves coarsely chopped
  • 1 whole chicken, cleaned and quartered
Directions
  • Smash the allspice as fine as possible using a mortar and pestle. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. Blend to the consistency of lumpy oatmeal and pour into a bowl.

  • Rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the meat. Place the chicken pieces into a storage pan and let marinade overnight (at least 12 hours).

  • Remove the excess seasoning from the chicken. Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly. Flip the chicken every 5 to 7 minutes until the skin has a nice brown color with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F.

  • Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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