There is nothing more Jamaican in flavor than jerk seasoning, a true staple in every Jamaican household. My friend Virginia Burke made jerk chicken for me in the traditional manner: in a fire pit over smoking pimento leaves. The taste of this dish will always bring back the memories of friendship and laughter of that afternoon in March. Kevin Brauch, The Thirsty Traveler
Ingredients
- 1 whole chicken, halved
- 1 lime, halved
- Pinch salt
- 4 to 5 tablespoons of Jerk Rub seasoning, recipe follows
- 8 to 12 pimento (allspice) leaves, for flavor, optional
Directions
Rub the chicken with lime and salt. Rub jerk seasoning over chicken halves. Marinate in the refrigerator overnight for the best results.
Preheat a barbecue grill to medium high.
If using, spread the pimento leaves on the grill. Barbecue should be on medium-low heat. Grill the chicken for about 45 minutes, turning often to optimize cooking and browning.
Alternatively, you may use your home oven, heated to 375 degrees F., but do not use pimento leaves.
Let chicken sit for 10 minutes before cutting into quarters.
Jamaican Jerk Rum Rub:
- 1 red onion, chopped
- 1 1/2 teaspoons dried thyme
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 4 teaspoons white pepper
- 1/4 cup chopped green onion tops
- 2 teaspoons salt
- 1/4 teaspoon ground nutmeg
- 5 small jalapenos
- 2 tablespoons cooking oil (olive or vegetable)
- Splash flavorful rum
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By prayerlightslife
Tennessee
on May 20, 2011
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I made this for my "small group" from our church. It was a huge hit. The chicken was so tender and flavorful. I baked it in the oven very slowly rather than the grill.
Wow! Rave reviews from my friends!
By jerseymike95_12...
none of your bu...
on January 28, 2010
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It was a wednesday night and I had a taste for something totally different like carribean. I didn't want to spend all night making a dish or paying a fortune for all the ingredients. I stumbled across this recipe and was totally blown away at how easy it was to make (with a few slight tweaks and how good it tasted. If you have a food processor and a home gas grill you can knock this out from start to finish in an hour and it will knock your socks off. Definitely will make this again!!!!
By m1sstic_7814609
Glencove, NY
on February 04, 2009
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After reading the comments I decided to adjust the onions(as one person stated they were over poweringI used less, a few people felt the cinnamon & nutmeg were too strong so I used less, I did not have jalapenos so I improvised with a tsp of cayenne pepper and I added sliced sweet potatos to the same pan that I cooked the chicken in......my 19 year old daughter said dinner was slamming...kudos!
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