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!
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
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.