Recipe courtesy of Ena's Caribbean Kitchen

Ena's Signature Spicy Jerk Chicken and Jerk Sauce

  • Level: Intermediate
  • Total: 13 hr 10 min (includes marinating time)
  • Active: 45 min
  • Yield: 4 to 5 servings
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Ingredients

4 or 5 chicken leg quarters or 1 split breast

Sea salt

4 ounces jerk rub, such as Ena's Signature Jerk Rub

3 ounces jerk marinade, such as Ena's Signature Spicy Jerk Marinade

Jerk Sauce, recipe follows

Jerk Sauce:

1/2 cup port

1/2 cup soy sauce 

1/2 cup liquid smoke 

1/4 cup browning sauce 

1/4 cup white vinegar 

4 ounces adobo powder 

4 ounces jerk rub, such as Ena's Signature Jerk Rub 

3 ounces poultry seasoning

4 ounces jerk marinade, such as Ena's Signature Spicy Jerk Marinade 

6 tablespoons breadcrumbs (see Cook's Note)

1 ounce carrot, chopped 

1 ounce garlic, chopped

1 ounce onion, chopped 

1 ounce dried or fresh thyme 

2 to 3 Scotch Bonnet peppers, minced or chopped

Directions

  1. Lightly sprinkle the chicken with salt and coat liberally with the jerk rub. Add 3 to 4 tablespoons of jerk marinade (or more to intensify the heat). Marinate in the refrigerator for at least 12 hours and up to 48 hours.
  2. Preheat a grill to 450 degrees F. Preheat the oven to 375 degrees F.
  3. Place the chicken on the grill, skin-side up, and cover the grill. Cook until the skin is rosy brown and crisp, about 25 minutes.
  4. Transfer the chicken to a roasting pan, skin-side up, and pour over a cup of Jerk Sauce. (Do not cover the chicken with sauce; just add enough to create some steam.) Cover the pan with parchment and foil and bake until the chicken is tender and reaches an internal temperature of 165 degrees F, 30 to 45 minutes.
  5. Cut the chicken legs off the thighs and cut the thighs in half. Place the chicken on a plate and add Jerk Sauce.

Jerk Sauce:

  1. Add the port, soy sauce, liquid smoke, browning sauce, vinegar and 2 cups water to a stockpot; bring to a boil. Add the adobo powder, jerk rub, poultry seasoning, jerk marinade and breadcrumbs. Add the carrots, garlic, onions, thyme and peppers. Boil over high heat until the vegetables are fully cooked and the wet marinade has dissolved into the sauce, 15 minutes. Reduce the heat to low and simmer for another 30 minutes.

Cook’s Note

You can substitute a mixture of cornstarch and water for the breadcrumbs to make the dish gluten-free.

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