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.

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