The key to jerk chicken that tastes as it does in Jamaica is to use pimento wood on the grill and make sure your meat gets those dark, crusty edges. This recipe adapted from Jamaican cookbook authors Michelle and Suzanne Rousseau includes a grilling method and a simpler oven method. Since you won’t be getting any smoke indoors, toast the whole spices in a dry, heavy skillet until fragrant before adding them to the marinade to give it more depth.
Table of Contents
During cooking you need to be careful with the time. Time is the most important parts for cooking.
Yield: serves 4. This dish is 4 servings, which mean this dish can be served to 4 adult people. You can cook it for your family lunch or dinner cooks it without thinking.
Time: 25 hours, 30 minutes for grill method.
24 hours, 50 minutes for oven method.
- Food Processor
- Large, Resealable Plastic Bag
For The Oven:
- Baking Sheet.
- Aluminum Foil.
For The Grill:
- Pimento Branches
- Pimento Leaves
The ingredient is the main part for cooking, without which cooking is impossible or if even any ingredient goes wrong your full dish will be ruined. So before cooking choose all ingredients carefully. Your ingredient should be fresh and pure. If your ingredient are not fresh your dish taste will not the way you want. So be careful with the ingredients.
FOR THE MARINADE
- 6 Scotch bonnet chiles stemmed and seeded
- 3 scallions, trimmed and coarsely chopped
- ¼ cup fresh thyme leaves
- 2 medium garlic cloves
- 1 Tbsp. plus 1½ tsp. peeled, chopped fresh ginger
- 1 Tbsp. plus 1½ tsp. allspice berries
- 2 tsp. kosher salt
- 1 tsp. coriander seeds
- ¼ tsp. ground cinnamon
- Pinch freshly grated nutmeg
- ¾ cup vegetable oil
- 1 Tbsp. dark Jamaican rum
- 2 Tbsp. white vinegar
- 2 Tbsp. strong brewed coffee
- 1½ tsp. molasses
FOR THE CHICKEN
- 1 whole skin-on chicken, butchered into quarters.
- Pimento branches and pimento leaves, if using the grill method.
- Lime wedges and Scotch bonnet hot sauce, for serving.
- Make the marinade: In a food processor, add all the ingredients. Pulse only until slightly chunky. (Makes 1 1⁄3) Reserve one-quarter of the marinade for serving; refrigerate. In a large resealable plastic bag, add the remaining marinade. Add the chicken and turn the pieces several times to coat. Seal and refrigerate for 1–2 days.
- For the grill method: Gather enough pimento branches and pimento leaves to form a base for the chicken, with a few inches of buffer around the sides. Soak the branches and leaves in water for at least 20 minutes (this will help them release flavorful smoke instead of igniting).
- When ready to cook, on a gas or charcoal grill, build an indirect heat source on one side of the grill and preheat to medium-high. Directly next to (but not on top of) the heat source, spread out the soaked pimento leaves in a single layer, and place the soaked branches in a row atop the leaves to form a rack for the chicken. Place the chicken, skin-side up in a single layer (the pieces can be close together but not touching) on the branches and leaves. Cover the grill and let cook, refueling as needed to keep the heat at around 350°F. Stop when the skin is charred and crispy, the juices run clear when poked with a knife, and the internal temperature measures 140°F, 1 hour 15 minutes.
- For the oven method: When ready to cook, set a rack in the center of the oven, and preheat to 475°F. Line a baking sheet with foil, and set a rack on top. Transfer the chicken to the rack, and place in the oven. Roast skin-side up until it’s charred and crispy; the juices run clear when poked with a knife, and the internal temperature measures 140°F, 35–40 minutes for breasts and 50–55 minutes for legs.
- Serve the chicken pieces whole, with lime wedges, hot sauce, and reserved marinade.
Note: When your dish is cooked and out of the oven, you need to decorate it to look attractive and tastier. There are no rules or regulation for decorations. You can decorate it with your own choice, the way you like it or want to serve. But cumber, carrot, tomato and lettuce are some main ingredients for decoration. Put the chicken on a large plate, decorate it and serve it
We eat food because we need energy and vitamin for our body. This energy and vitamins we get from the food and drinks we have. But too much of it can cause extra fat which is not good for our body. So healthy food must have good nutrition facts in it. Foods without nutrition are useless and no one wants to have it. The nutrition of this dish is given below:
Servings Per Recipe
Total Fat: 6.4g10 %, Saturated Fat: 1.0g, Cholesterol: 68mg23 %, Sodium: 474mg19 %, Potassium: 511mg14 %, Total Carbohydrates: 13.3g4 %, Dietary Fiber: 3.2g13 %, Protein: 28.8g58 %, Sugars: 4g, Vitamin A: 340IU, Vitamin C: 24mg, Calcium: 78mg, Iron: 2mg, Thiamin: 0mg, Niacin: 19mg, Vitamin B6: 1mg, Magnesium: 50mg, Folate: 34mcg
* An adult healthy person’s percent Daily Values are based on a 2,000 calorie diet. But it can be may be higher or lower depending on calorie you needs. Everyone doesn’t need same calories. To know your calorie, see doctor and made a list of it.
Note: Foods are for our health so that we can be healthy and fit. But if you are sick, or on any special meditation or on diet and taking doctor’s recommended foods only, please check your list or consult with your doctor before heaving it.
**Nutrient information is not available for all ingredients. The amount is based on available nutrient data. Information is not currently available for this nutrient. And remember, if you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.