Wash the chicken with the lime juice and vinegar. Blend the habaneros, garlic, green onions, jalapeños, yellow onion, ginger, thyme and pimiento seeds together with 3 ounces water in a food processor or blender to create a spicy jerk paste. Sprinkle the black pepper and garlic and onion powders on the chicken, then rub with the jerk paste. Rub the chicken and seasonings together really well, up under the skin and between the bones. Refrigerate for at least 3 hours or up to 24 hours.
Preheat a grill for cooking at 350 degrees F.
Place the chicken on the grill and cook, 20 minutes on each side.
Reggae Medley Seasoning:
Yield:4.5 ounces
Stir together the seasoning salt, poultry seasoning and allspice in a jar. Keep covered with an airtight lid.
Cook’s Note
Jerk chicken has to be cooked on a grill to create the best smoke flavor. Oven chicken is BAKED chicken, and not jerk. Charcoal is preferable.
Tools You May Need
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of House of Dutch Pot, Las Vegas, NV
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.