Best 4 Kingston Jerk Chicken Recipes

Embark on a tantalizing culinary journey with Kingston Jerk Chicken, a Jamaican delicacy that bursts with bold flavors and succulent tenderness. Originating from the vibrant streets of Kingston, Jamaica, this dish embodies the essence of Jamaican cuisine, capturing the perfect balance of heat, spice, and smokiness.

Our carefully curated collection of recipes offers a diverse range of Kingston Jerk Chicken variations, catering to every taste and preference. From the classic Jamaican Jerk Chicken, featuring a fiery marinade of scotch bonnet peppers, allspice, and thyme, to the milder Jerk Chicken with Coconut Milk, which adds a creamy richness to the dish, we've got you covered.

For those who prefer a unique twist, the Jerk Chicken with Pineapple and Mango Salsa offers a vibrant and refreshing take on this Jamaican favorite. And if you're looking for a healthier alternative, the Grilled Jerk Chicken is a lean and flavorful option that doesn't compromise on taste.

No matter your spice tolerance or dietary preferences, our Kingston Jerk Chicken recipes will take you on a culinary adventure that celebrates the vibrant spirit of Jamaican cuisine. So, get ready to tantalize your taste buds and experience the mouthwatering delights of Kingston Jerk Chicken.

Here are our top 4 tried and tested recipes!

JERK CHICKEN

Jerk Chicken image

Done right, jerk chicken is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. It is Jamaica to the bone, aromatic and smoky, sweet but insistently hot. All of its traditional ingredients grow in the island's lush green interior: fresh ginger, thyme and scallions; Scotch bonnet peppers; and the sweet wood of the allspice tree, which burns to a fragrant smoke. "It's not a sauce, it's a procedure," Jerome Williams, a Jamaican-born Brooklyn resident, told The Times in 2008 on a Sunday in Prospect Park, where families arrive as early as 6 a.m. for lakeside grilling spots, a few of which are actually authorized by the parks department. "It has to be hot, but it cannot only be hot, or you get no joy from it." This recipe delivers that joy.

Provided by Julia Moskin

Categories dinner, lunch, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 3 1/2- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone-in, skin-on thighs
1 large bunch scallions (about 8), white and green parts
2 shallots, peeled and halved
4 to 6 Scotch bonnet chili peppers, stems removed, or habaneros
1 2-inch piece fresh ginger, peeled and coarsely chopped
6 garlic cloves, peeled
1/4 cup fresh thyme leaves, or 1 tablespoon dried
2 tablespoons ground allspice, more for sprinkling
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon salt, more for sprinkling
1 tablespoon black pepper
1/2 cup vegetable oil
1 tablespoon white or apple cider vinegar
Freshly squeezed juice of 2 limes

Steps:

At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.

Nutrition Facts : @context http, Calories 790, UnsaturatedFat 40 grams, Carbohydrate 11 grams, Fat 58 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 13 grams, Sodium 429 milligrams, Sugar 4 grams, TransFat 0 grams

JERK CHICKEN NACHOS

Jerk Chicken Nachos image

Provided by Katie Lee Biegel

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup minced fresh cilantro
2 cloves garlic, minced
1 mango, cut into small dice
1 avocado, cut into small dice
1 jalapeno, minced (seeds and membranes removed for less heat)
Juice of 1/2 lime
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 rotisserie chicken, meat shredded (skin and bones discarded)
2 tablespoons jerk seasoning
3 cups tortilla chips
3 cups plantain chips
One 15-ounce can pinto beans, rinsed and drained
2 1/2 cups shredded Cheddar
1/2 cup sour cream

Steps:

For the mango and avocado salsa: In a medium bowl, combine the cilantro, garlic, mango, avocado, jalapeno and lime juice. Mix in the salt and pepper. Set aside.
For the jerk chicken nachos: Preheat the oven to 400 degrees F or prepare a grill for indirect heat to 400 degrees F.
In a small skillet over medium heat, combine the chicken, jerk seasoning and 3 tablespoons water. Cook until the water is totally evaporated and the seasoning is evenly distributed, about 3 minutes.
Spread the tortilla and plantain chips out evenly on a baking sheet or in a disposable foil pan. Top with the beans and chicken, then the cheese. Place in the oven or on the grill over indirect heat and bake until the cheese is bubbly, 7 to 8 minutes. Top with the mango and avocado salsa and drizzle with the sour cream.

KINGSTON JERK CHICKEN

Kingston Jerk Chicken image

Number Of Ingredients 13

Ingredients

FOR THE PASTE:
4 green onions, (white part only), coarsely chopped
1 coarsely chopped Habanero chili, stemmed and seeded
3 tablespoons canola oil
2 tablespoons fresh lime juice
1 tablespoon granulated garlic
2 teaspoons dried thyme
2 teaspoons ground allspice
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 1/2 to 4 pounds whole chicken, cut into 8 serving pieces
See _Cutting Chicken Into Serving Pieces

Steps:

TO MAKE THE PASTE: In a food processor combine the paste ingredients and process until smooth. Rinse the chicken pieces under cold water and pat dry with paper towels. Rub the paste all over, cover with plastic wrap, and refrigerate for 6 to 12 hours. Grill the chicken pieces, skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 180°F in the thickest part of the thighs and 170°F in the breasts. The leg and thigh pieces will take 40 to 50 minutes and the breast and wing pieces will take 30 to 40 minutes. For crispier skin, grill the chicken, skin side down, over Direct Medium heat during the last 5 to 10 minutes of grilling time. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

JAMAICAN JERK CHICKEN

Jamaican jerk chicken image

Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour

Provided by Delroy Dixon

Categories Dinner

Time 1h10m

Number Of Ingredients 13

Ingredients

2 chicken thighs
2 chicken legs
2-3 tsp crushed/powered allspice (pimento)
1 tsp fine salt
4 spring onions, trimmed
1 medium white onion
1- 2 Scotch bonnet peppers
6-8 garlic cloves
2-3 tbsp picked thyme leaves
240ml lime juice or orange or pineapple juice
60ml white or malt vinegar
½ tsp mixed spice
1-2 tbsp dark sugar

Steps:

Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.

Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 3 milligram of sodium

Tips:

Use a mortar and pestle to grind the spices for the jerk paste. This will release their full flavor and aroma.
If you don't have a mortar and pestle, you can use a food processor or blender. Just be sure to pulse the spices until they are finely ground.
Be generous with the jerk paste when applying it to the chicken. The more paste you use, the more flavorful the chicken will be.
Let the chicken marinate in the jerk paste for at least 2 hours, or overnight. This will allow the flavors to penetrate the chicken.
Cook the chicken over a medium heat. This will help to prevent the chicken from drying out.
Serve the chicken with your favorite sides, such as rice and peas, Jamaican coleslaw, or roasted vegetables.

Conclusion:

Kingston jerk chicken is a delicious and flavorful dish that is easy to make. By following these tips, you can make sure that your jerk chicken turns out perfect every time. So what are you waiting for? Fire up the grill and get cooking!