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The Ultimate Jerk Chicken Recipe

The Ultimate Jerk Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

Showing 11-20 of 39

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  • on June 19, 2011

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    Tyler knows something about Jerk Chicken! I've had Jerk Chicken all over Jamaica. The Best I've ever had was in Negril. This recipe could stand the jerk test on the Island. I use 2 Scotch Bonnet peppers ( My son's like it hottt. I used my BBQ Pro Smoker with Mesquite Briquets and a hand full of soaked whole Pimento seeds tossed on the coals (The real stuff is cooked over slabs of soaked Pimento wood. I had two pieces which put a big smile on my face,number 3 did happen. Don't forget the Authentic Jerk table sauce. available in the U.S.

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  • on February 23, 2011

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    I love this recipe.......its easy and taste great.....i always make sure that i keep his recipe in my box. My husand and our kids love it.....he did a great job.......

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  • on August 15, 2010

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    I had been looking for a recipe for jerk seasoning for a long time. Tyler saved the day. The ingredients were easy to put together, which made for a quick and easy dinner. I substituted 2 habaneros for the scotch bonnet pepper. I thought it would be too spicy, but it was not. I could have added another one.

    I cooked the chicken in the oven rather than on the grill. Next time I will reduce the cooking time. One hour even at 300 degrees was too much time. That is why I gave it 4 stars instead of 5.

    I will try this recipe again. Next time I'll use shrimp.

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  • on August 13, 2010

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    How long should smoke the chicken using an oven? What temp should I use?

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  • on July 09, 2010

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    I have to admit, Tyler is my favorite chef of everyone on FoodNetwork! Being a Jamaican I thought I'd give his verison a try. If you don't have a smoker or can't grill outside then this is as authentic as you can get. Remember this recipe has been around for centuries handed down from the Moors & Arawak Indians. His history on the recipe is marvelous(watch the video. The intensity of the jerk is all up to you. But Jamaicans will sometimes use up to 3 Scotch Bonnets! (Call 911 on that recipe! [LOL]. I have tried the other chefs, I find his the best. Remember there is no one way to Jerk- add your own touch. Store bought is not the same! Wear gloves when handling the pepper, and a little addenum I use fresh squeeze orange. If your prefer mild use only 1 scotch and COOK LOW & SLOW! Put on some nice reggae and feel the spirit- IRIE BROTHER TYLER! ONE LOVE!

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  • on June 09, 2010

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    I've made this recipe 4-5 times. Each time, my guest love it. The chicken is tender, moist and flavorful.

    I recommend squeezing some fresh lime over the chicken right before serving for a tad more acidity.

    Enjoy!

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  • on April 26, 2010

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    This was so good, I can't wait to make it again. I had ribs on hand so I made it with that instead of chicken and cooked it on the charcoal grill. Just when I thought it couldn't get any better I dipped one of the dumplings in the corn porridge, I did the happy food dance in my chair! I don't like hominy so I subbed a bag of frozen white corn in the porridge, it was delicious. This meal is the bomb and Tyler is the man!

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  • on April 24, 2010

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    Tried the Jerk Chicken and it was great!! Live up in Migigan and if we had a few Coconut trees and the great beach sand we would have thought we were there! The smell was great and the taste even better, I did use the Hardwood chunk charcoal like they use in Jamaica and just grilled like we do on the beach there and it was great, going to try a Pork Butt roast this week with the same recipe. Thanks Lori

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  • on April 22, 2010

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    We loved this chicken. We used a whole Scotch bonnet, and it added the perfect amount of heat and flavor. The marinade smelled so good I briefly considered a dab behind my ears. I didn't smoke it, but I did add a bit of liquid smoker. I served it with cocunut rice and peas. This is a keeper. Once again, thank you Tyler.

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  • on April 15, 2010

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    So yummy. Confused by Deb's comments as my chicken was packed with flavor. I followed the recipe, used 3 habaneras - 2 full and 1 seeded. I did marinate 24 hours. Used 6 skin on bone in chicken thighs.

    I felt that it may benefit from a little more of the dry spices, great flavor but I felt a little more would get even closer to the actual island recipe. When I later watched the episode he used 1 tbsp allspice and 1 teaspoon cinn. and nutmeg - which is what I think should work a little more. I've noticed that Tyler's recipes seem to deviate a little more from the show than most the other chefs - so a little heads up. His rigatoni technique varies the most that I have seen so far - still a great recipe if you saw the show (I left a comment if you are interested, and others capture in comments as well

    I cooked it for the full time on my propane grill. I made a make shift smoker, similar to what Tyler does on the show, except I used a disposable pan (thank goodness, cleaning it would have been a nightmare. I used hickory chips. Starter at the high heat and tent foiled. Once the 10 minutes were done on high I brought my grill temp down to 300, but kept it over the smoker - removing the foil cover.

    Glad I can get one of my favorite Island treats without taking the flight.

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