On the daily, a man would walk around the resort with a cart sporting freshly-cooked Jerk Chicken… mmm my mouth is watering.
To say I ate 10 pounds of the stuff throughout may vacation may be an understatement.
So, when I got home, I was obviously having withdrawals. I immediately craved the tender, juicy meat with its spicy, slightly sweet sauce — so, I found a recipe!
And guys — it’s so good.
How to Make Jamaican Jerk Chicken at Home:
- 2 tablespoons ground thyme
- 1 tablespoon ground rosemary
- 1 tablespoon ground allspice
- 1 tablespoon ground ginger
- 1 1⁄2 tablespoons sea salt
- 1 1⁄2 teaspoons onion powder
- 1 1⁄2 teaspoons black pepper
- 1 1⁄2 teaspoons ground cinnamon
- 3⁄4 teaspoon ground nutmeg
- 3⁄4 teaspoon garlic powder
- 3⁄4 teaspoon paprika
- 2 teaspoons habanero pepper, ground
- 12 bay leaves, crumbled
- 1⁄3 cup sugar
- 3 pounds chicken, cuts of your choice
- 1 lime, juice
- 1⁄4 cup olive oil
- Combine spices, seasonings, sugar and bay leaves in a bowl. Set aside.
- In a separate bowl, whisk together lime juice and olive oil.
- Rub chicken pieces with the oil mixture.
- Coat chicken with spice mixture. The goal is to get all of the mixture to stick to the meat, so go crazy with it. Note: this is not a rub, so don’t apply it in a rubbing fashion.
- Refrigerate for 1-3 hours.
- When you’re ready to cook the chicken, remove it from the fridge and let it reach room temperature.
- Heat up your grill on high heat.
- Grill the chicken over direct fire. Note: don’t worry about the black bits — they’re supposed to be there.
- Once the chicken is seared, move it to an more indirectly heated area of the grill, and cook to 165 degrees internal temperature.
- Quickly sear the chicken once again before removing it from the grill.
- Enjoy! Note: serve with lots of napkins.
So, ready to head to Jamaica and try some authentic Jerk Chicken? We can help!
Image Source: Instagram, Bon Appetit