Most Jamaican Jerk Chicken recipes found outside of Jamaica are a huge disappointment. They usually consist of a weak and slightly spicy chicken breast that is grilled and served. These idiot recipes don’t even come close to what you’ll find in Jamaican idiot huts.
This Jamaican jerk chicken recipe will change all that. We’re talking steaming, well-seasoned jerk chicken, cooked just the way it’s meant to be. The flavor goes straight to the bone and the complexity of all the ingredients is mind blowing.
This authentic jerk recipe starts with a wet marinade on the thighs and drumsticks, never the breasts. The really important flavors in this recipe are thyme, allspice, and hot chili peppers. This recipe doesn’t skimp on chili peppers and it’s very spicy. Use a charcoal grill for best results and authenticity.
In Jamaica, jerk chicken is typically cooked on pepper branches (allspice). If apple wood is easier to find, we will use it. But you will have to add extra allspice to make up the difference. The chicken is smoked at low temperatures for a while and then quickly grilled so the skin is crisp.
Authentic Jamaican Jerk Chicken Recipe
This makes enough jerk chicken for about 4-6 servings, so double the recipe if necessary.
Marinade
1/2 cup of natural orange juice
1/2 cup fresh lemon juice
1 bunch green onions, the white and green parts coarsely chopped
3 large garlic cloves, minced
2-3 habanero or Scottish chilies, stemmed and seeded
1 tablespoon fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon ground allspice
1 tablespoon kosher or sea salt
2 teaspoons ground black pepper
1 teaspoon dry mustard
1/4 teaspoon dried or freshly grated nutmeg
3 pounds bone-in chicken drumsticks and thighs
2 large handfuls of apple wood chips, soaked in water for about 30 minutes
1) Combine marinade ingredients and process in a blender or food processor for about a minute until pulverized. Wear rubber gloves when handling the peppers.
2) Trim and discard large chunks of fat from chicken pieces. Cut a few shallow cuts on each piece of chicken. This will allow the flavors of the marinade and smoke to seep into the chicken. Place all the chicken pieces in a large, sealable plastic bag. Pour the marinade into the bag, seal and mix all the chicken. Place in the refrigerator to marinate for 12-16 hours.
3) Prepare a charcoal fire with a higher fire on one side and a lower fire on the other (two-tone fire). Push the charcoal all the way to the side so that it only covers about 1/3 of the charcoal grate. If you are using a smoker, set it for a heat range of 225-250 degrees Fahrenheit. Drain the water from the apple chips and add about half to the grill.
4) Take the chicken out of the plastic bag and let it rest on a tray for 20-30 minutes before grilling. Pour the marinade into a small saucepan and keep it refrigerated for the first hour of cooking the chicken.
5) Use a wire brush to clean the cooking grate. When the wood of the apple tree begins to smoke, begin grilling the chicken, skin side down, on the side of the grill without the charcoal (indirect heat). Close the lid and keep it closed as much as possible.
6) Bring the marinade to a boil and simmer for about 30 seconds or so to kill any bacteria. Brush the marinade all over the chicken, then turn the skin side up. Add the remaining wood chips, cover, and continue to grill for another 45 minutes to an hour.
7) At this point, the meat will be very tender, but the skin will be soft and rubbery. Move the chicken to the hot side of the grill, skin side down first, and cook until golden brown on all sides (5 to 10 minutes), turning once or twice and moving the pieces for even cooking. Serve the chicken warm.
Again, this is not for the weak. But the spices and flavors in this authentic Jamaican jerk chicken recipe will have you saying “no worries” in no time.