REAL “JAMAICAN JERK” CHICKEN

Jan 17, 2020All Recipes

Authentic Jamaican Jerk Chicken

My family’s best kept secret is no longer a secret! In this

recipe the chicken is dry-rubbed, then the flavor

is reinforced with a perfect balance of a spicy and

savoury Jerk Sauce…delish!

Serves 4

INGREDIENTS

Jerk Rub

3-4 lb whole chicken cut into ¼ pieces

1 Tbsp (15 mL) white vinegar

1/4 cup (60 mL) red wine vinegar

1/4 cup (60 mL) Raquel’s Seasoned Salt

1/2 large onion, cut in half

¼ cup (30 mL) whole allspice, crushed

1-inch (2.5 cm) piece ginger,

with skin on

1 bay leaf

6 cloves garlic

½ cup (125 mL) green onions, sliced

3 Scotch bonnet peppers

2 Tbsp (30 mL) fresh thyme leaves

2 Tbsp (30 mL) browning

Jerk Sauce

1 cup (250 mL) Jerk Rub

1 cup (250 mL) water

1 Scotch bonnet pepper, finely diced

1 tsp (5 mL) dark brown sugar

1/2 cup (125 mL) ketchup

1. Soak wood chips for 30 minutes and fire up the grill to 250˚F.

Rinse chicken in a large bowl with cold water and 1 Tbsp (15 mL) white vinegar.

Pat dry with paper towels.

2. Season with the seasoned salt mix on both sides.

3. In the bowl of a food processor, add remaining ingredients

for the rub and puree. Reserve 1 cup of the rub and set aside to make

the sauce. Using food safety gloves, rub the mixture all over the chicken.

4. To prepare the jerk sauce, in a 1-quart (1 L) saucepan, add

remaining jerk rub, water and stir over medium heat.

Bring to a boil. Add remaining ingredients for the sauce and stir.

Reduce heat and simmer, about 10-15 minutes or until sauce

is slightly thickened to coat the back of a spoon. Taste and

adjust with sugar if the sauce is too spicy. Remove from heat

and transfer to a small bowl.

5. Place chicken on grill and cook on both sides for approximately

2 hours or until an instant read thermometer inserted into the thickest part

of the meat registers 165˚F (74˚C).

6. Transfer chicken to a platter and baste with the sauce over top. Serve

with Rice & Peas and a tangy slaw.

TIP: For maximum flavor, prepare the jerk rub and marinate the chicken in

the refrigerator for an hour or overnight.

More Recipes from Island Gurl Foods

Blackened Rainbow Trout with Strawberry Salsa

Get your pan sizzling hot for this sweet rainbow trout spicy makeover. Paired with a sweet, tart and crunchy Strawberry Salsa, for a go-to fast weekday meal. Leftover salsa would be delicious tossed with greens or spooned over...

Tropical Mango Cheesecake

Mango is hands-down my favourite fruit. With nuances of orange, peach and melon, it’s like no other fruit. Ripe Kent, Palmer or any other type of non-fibrous mangoes are preferred for this bright and citrusy cheesecake. Serves 8 INGREDIENTS Crust 4 cups (1 L) honey...

MAD MAC & CHEESE PLEASE!!!!!

Mad Mac & CheeseBahamian mac and cheese (aka macaroni) is the most rich,luscious and cheesy baked dish. Every family takes pride in theirrecipe. However, my girlfriend, Maddie, makes the most illustriousmacaroni in the Bahamas. I’ve added a few ingredients to put...

Pigeon Peas & Dumpling Soup!!!

No better way to shake the winter blues than diving into a bowl of this luscious, protein rich soup filled with yummy dumplings! Follow me as I guide you step by step, and instruct you on how to make this wonderful recipe from my childhood. Watch my video...

Grilled Lamb Skewers with Strawberry Maple Chive Glaze

AS SEEN ON BT - Strawberries take a twist here in a savoury glaze for Ontario lamb. They add an overall sweetness to the dish. Soak wooden skewers, if using, for at least 10 minutes.  Preparation Time: 15 minutes Marinating Time: 2 hours Cooking Time: about 20 minutes...

Strawberry Sangria Mocktail

AS SEEN ON BT - From its humble roots in Spain, Sangria has become a popular, refreshing summer drink. This recipe features fresh Ontario strawberries combined with white grape and cranberry juices to create a Sangria Blanco - a switch from the traditional red. So...

Strawberry Sangria

AS SEEN ON BT - From its humble roots in Spain, Sangria has become a popular, refreshing summer drink. This recipe features fresh Ontario strawberries combined with Ontario white wine to create a Sangria Blanco - a switch from the traditional red. So light, pretty and...

Seafood Medley in Bahama Steam Sauce

A quintessential Bahamian zesty tomato-based comfort dish that is typically served over rice, mashed potatoes and enjoyed throughout the year.  Serves 4-6 8-11 pieces per lb. (454g) jumbo shrimp or prawns, peeled and deveined  8-10 Jumbo Sea Scallops 2 cups...

Tres Leches Cake with Strawberries

This super moist, almost pudding-like cake is eaten throughout Central and South America. Everyone has their own unique recipe, but it always starts with a simple sponge-style cake soaked with three milks (hence the name). Ideal for a party, as it needs to be made in...

Strawberry Maple Mojito Mocktails

AS SEEN ON BT - Pitcher drinks are a fantastic way to greet friends and family on a summer day. This mojito-inspired recipe is infused with sweet, juicy Ontario strawberries and mint. Preparation Time:   15 minutes Refrigeration Time: 2 hours...

Maple Garlic Chicken Wings

AS SEEN ON BT - These sticky chicken wings are great anytime and perfect for game night served with a cold beverage. Baking then broiling chicken wing pieces keeps the chicken moist, yet crisps up the skin. Preparation Time: 10 minutesBaking Time: 50 minutesBroiling...

Festive Mango Jerk Turkey Thighs

A wonderful balance of traditional Jamaican Jerk spices with a subtle hint of tropical mango to balance the flavourful heat. Find the full recipe video here! Serves 4 Ingredients 4 turkey thighs  1 Tbsp (15 mL) white vinegar Salt to taste 1 bottle Island Gurl Mango...

Scallop & Mango Salad (or Ceviche) with Carnival Chips

AS SEEN ON CITYLINE - There are many versions of this popular dish in South and Central America and Mexico, this recipe is traditionally Bahamian with substituting conch for scallops. It’s bright, refreshing flavours of subtle-sweet seafood, in a marinade of citrus...

Sign up for
Sales & Promos

8 + 9 =