Working in batches, remove the chicken from marinade (reserve the marinade), place the chicken on the grill pan skin-side down and cook until well charred, flipping them halfway through, about 10 minutes. Heat a well-seasoned cast-iron grill pan over medium heat until very hot, about 10 minutes, then add some oil to the pan. To cook the chicken: Preheat the oven to 325 degrees F. Remove the sauce from the heat and transfer to a blender. Add the ketchup and brown sugar and summer over low heat until the sauce is deep red and caramelized, about 30 minutes. Add the onions, garlic, ginger and the reserved 5 tablespoons of Jerk Paste Marinade and simmer until the onions are translucent, 5 to 8 minutes. Cover and refrigerate for 24 hours.įor the jerk BBQ sauce: Heat the oil in a medium saucepan over medium-low heat until shimmering. Pat the chicken dry, then toss to coat with the jerk paste marinade, slightly massaging it into the chicken. Remove the chicken from the brine discard the brine. Reserve 5 tablespoons for the Jerk BBQ Sauce and set aside. Add the chicken to the brine, cover and refrigerate for 24 hours.įor the jerk paste marinade: Stir together the soy sauce, Worcestershire sauce, tamarind paste, scallions, thyme, minced garlic, minced ginger, allspice, brown sugar, salt, cinnamon, cloves, bay leaves and chiles in a medium bowl. Pour the brine over the ice in a large bowl and let cool to room temperature. Place over medium-high heat, bring to a boil and cook until the salt and sugar have dissolved, about 5 minutes. The peppers will be tamed down a little when mixed in the marinade but precautions should still be taken not to touch your face especially your eyes or nose.For the brine: Add the salt, sugar, allspice, chile, garlic, ginger and 1 quart water to a large pot and stir to combine. I recommend using food prep disposable gloves. Please be very careful when handling these peppers.
Store leftovers in an airtight container in the fridge for 3-4 days.
#Ingredients for jerk chicken skin#
This recipe is traditionally made with bone in skin on chicken thighs and legs but it is also delicious with boneless skinless chicken breasts.Then move to indirect heat and finish cooking until the juices run clear and the internal temp reads 160 degrees. Grill the chicken over direct heat until the skin is blackened and slightly charred.The peppers will be tamed down a little when mixed in the marinade but precautions should still be taken not to touch your face especially your eyes or nose. You can substitute serrano, jalapeno, or Scotch Bonnet peppers.Habanero Peppers are hot so wear gloves when handling them and wash your hands thoroughly after handling them and the marinade.You can even go as far as overnight but not much more than that or the acid in the marinade will start to change the texture of the chicken. Let the chicken marinate for 3-4 hours to absorb some of those delicious flavors.Now move the chicken to indirect heat until it reaches an internal temperature of 160 degrees. Then cook the chicken over direct heat until slightly blackened and charred. Place the bag in the refrigerator and let it marinate for 3-4 hours. Now pour into a heavy duty seal bag and add the chicken legs and thighs to the bag. Then pulse several times to combine the ingredients into a marinade. Start by combining the onion, green onions, garlic, habanero peppers, ginger, soy sauce, lime juice, brown sugar, thyme, allspice, nutmeg, cinnamon, salt, and pepper in a food processor or blender. For a complete meal serve with black beans and rice. However though not traditional you can make it with boneless skinless chicken breasts, beef, pork, seafood, and vegetables. I like to make it this dish with drumsticks and thighs.
This dish is popular is very popular in Jamaica but you don’t have to travel to enjoy this recipe. The spices and flavors really blend well and the aromas from the chicken on the grill will make your mouth water. This Jamaican Jerk Chicken recipe brings the flavors of garlic, spicy peppers, ginger, allspice, nutmeg and cinnamon together in the most flavorful chicken marinade ever.
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