Jamaican Jerk Chicken is a vibrant, smoky, and spicy dish that represents the bold flavors and rich history of Jamaica. At its core, “jerk” refers to both the fiery spice rub used for marinating and the traditional grilling technique over pimento (allspice) wood—practices rooted in the indigenous Taíno and Maroon cultures.
Historic Technique: Jerk’s origins trace back to underground pits used by Maroons to avoid detection by colonial forces, resulting in smoky, preserved meat.
Balanced Flavor Layers: The mouth-watering interplay of scorching heat, sweet, savory flavors, fresh herbs, and warm spices creates a full-spectrum taste experience.
Flavorful & Fiery: A bold combination that consistently delights spice lovers.
Cultural Richness: Every bite connects you to Jamaica’s culinary heritage and resilience.
Versatile Cooking: Enjoy it grilled, baked, or even transformed into salads and tacos with jerk-seasoned leftovers
Jerk Chicken
Motivational Tips
- Don’t Fear the Heat: The spice level is adjustable. Remove the seeds and veins from peppers to achieve a milder flavor in your dish.
- Make It Your Own:Experiment with adding pineapple juice for extra sweetness and acidity, or try different cuts of meat.
- Share the Joy: Invite friends and family to experience the bold flavors of Jamaica. Cooking together is a celebration of culture and connection.
Notes
The minimum safe internal temperature for cooked chicken, according to theUSDA, is165°F (74°C).
Ingredients
- 4 Chicken Quarters
Marinade
- 12 whole green onions, roughly chopped
- 2 Scotch bonnet or habanero peppers, seeded and veined
- 5 cloves garlic, peeled
- 2-inch piece fresh ginger, peeled
- 1 bunch fresh thyme (about 12 sprigs)
- 3 tbsp Worcestershire sauce
- 3 tbsp soy sauce
- ¼ cup avocado or canola oil
- ¼ cup light brown sugar
- 2½ tsp ground allspice
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp Kosher salt
Instructions
- Prepare the Marinade: Blend all marinade ingredients in a food processor until smooth.
- Marinate the Chicken: Coat the chicken quarters thoroughly with the marinade. Cover and refrigerate for at least 3 hours, preferably overnight.
- Grill or Roast: Grill over medium heat for about 30 minutes, turning occasionally, or roast in the oven at 375°F (190°C) until the chicken is cooked through and slightly charred.
- Serve: Let the chicken rest for a few minutes before serving. Enjoy with rice and peas, or a refreshing slaw.
Nutrition Facts
Jerk Chicken
Serves: 4
| Amount Per Serving: 1 piece | ||
|---|---|---|
| Calories | 848 kcal | |
| % Daily Value* | ||
| Total Fat 59 g | 90.8% | |
| Saturated Fat 15 g | 75% | |
| Trans Fat 0 g | ||
| Cholesterol 225 mg | 75% | |
| Sodium 1,047 mg | 0% | |
| Total Carbohydrate 20 g | 6.7% | |
| Dietary Fiber 3 g | 12% | |
| Sugars | ||
| Protein 58 g | ||
| Vitamin A 155 µg | Vitamin C 24 mg | |
| Calcium 127 mg | Iron 5 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Melendez Imports
Serving Suggestions
Jamaican Jerk Chicken is traditionally served with:
- Rice and Peas: A classic Jamaican side made with kidney beans and coconut milk.
- Roti or Fried Plantains: For a delightful Caribbean touch.
- Jamaican Coco Bread: This bread boasts a delicately sweet taste, as well as being delicate, light, airy, and moist.