Jamaican Jerked Chicken

  • Level: Intermediate
  • Total: 25 hr
  • Prep: 30 min
  • Inactive: 24 hr
  • Cook: 30 min
  • Yield: 4 to 6 servings
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Ingredients

5 pounds chicken pieces

2 cups distilled white vinegar, plus 1 teaspoon

2 cups finely chopped scallions

2 Scotch bonnets, seeded and minced (please wear gloves)

2 tablespoons soy sauce

4 tablespoons fresh lime juice

5 teaspoons ground allspice

2 bay leaves

6 cloves garlic, minced

1 tablespoon salt

2 teaspoons sugar

1 1/2 teaspoons dried thyme, crumbled

1 teaspoon cinnamon

2 cups Jamaican Barbecue Sauce, to serve, recipe follows

5 pounds chicken pieces

2 cups distilled white vinegar, plus 1 teaspoon

2 cups finely chopped scallions

2 Scotch bonnets, seeded and minced (please wear gloves)

2 tablespoons soy sauce

4 tablespoons fresh lime juice

5 teaspoons ground allspice

2 bay leaves

6 cloves garlic, minced

1 tablespoon salt

2 teaspoons sugar

1 1/2 teaspoons dried thyme, crumbled

1 teaspoon cinnamon

2 cups Jamaican Barbecue Sauce, to serve, recipe follows

Jamaican Barbecue Sauce:

1 1/4 cups ketchup

1/3 cup dark brown sugar

1/3 cup distilled white vinegar

1/3 cup soy sauce

2 tablespoons Jamaican hot pepper sauce

3 tablespoons dark rum

2 tablespoons Jerk marinade (reserved from associated recipe)

3 cloves garlic, minced

3 scallions, minced

3 tablespoons minced fresh ginger

Jamaican Barbecue Sauce:

1 1/4 cups ketchup

1/3 cup dark brown sugar

1/3 cup distilled white vinegar

1/3 cup soy sauce

2 tablespoons Jamaican hot pepper sauce

3 tablespoons dark rum

2 tablespoons Jerk marinade (reserved from associated recipe)

3 cloves garlic, minced

3 scallions, minced

3 tablespoons minced fresh ginger

Directions

  1. Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
  2. In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.
  3. Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.
  4. On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.
  5. Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.
  1. Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
  2. In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.
  3. Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.
  4. On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.
  5. Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.

Jamaican Barbecue Sauce:

  1. In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.

Jamaican Barbecue Sauce:

  1. In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.
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