JERK CHICKEN
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
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
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Christabel Nyong
nyong.c@gmail.comThis recipe is a joke. I've made jerk chicken many times before and this is the worst one yet.
Devendra Rasaily
devendra73@yahoo.comI'm not sure what happened, but my chicken ended up tasting like fish. I think I might have used the wrong marinade.
Valmir Jose
j-valmir62@gmail.comThis recipe was a disaster! The chicken was raw in the middle and the sauce was burnt.
Steve Kebati
kebati.s@gmail.comThis is the worst jerk chicken recipe I've ever tried. I would not recommend it to anyone.
Kamya Amos
a-k76@gmail.comThis recipe was a waste of time and money. The chicken was dry and flavorless.
Paul Mclean
m-p@yahoo.comI'm not sure what went wrong, but my chicken turned out really tough. I think I might have overcooked it.
Abeani Abeanu
a25@hotmail.comThis recipe was way too complicated. I ended up just throwing it all in the crock pot and it turned out just fine.
walli mohammad
mohammad_w@gmail.comI followed the recipe exactly, but the chicken didn't turn out very flavorful. I think I might have used the wrong type of chicken.
Irene Ugonma
u.i60@yahoo.comThe chicken was a bit dry, but the sauce was good.
m gulfam ali
ali91@aol.comThis jerk chicken was a bit too spicy for me, but it was still very good. I would recommend using less scotch bonnet pepper next time.
chiamaka ogu
ogu-chiamaka29@gmail.comThe chicken was juicy and flavorful, and the sauce was delicious. I would definitely recommend this recipe.
Lawrence Wanjala
l@yahoo.comThis chicken was so good! I will definitely be making it again.
Arif Miea
m.a@hotmail.frI made this recipe for a party and it was a hit! Everyone loved the chicken and the sauce.
Masum Khan22
khan22@gmail.comThis recipe was easy to follow and the chicken turned out great. I especially liked the spicy jerk sauce.
Sunita Limbu
s@yahoo.comI've tried many jerk chicken recipes, but this one is by far the best. The chicken was cooked perfectly and the sauce was incredibly flavorful. I highly recommend this recipe.
Madhuri Gunathilaka
gunathilaka-m@gmail.comThis jerk chicken recipe was amazing! The chicken was so flavorful and juicy, and the sauce was the perfect balance of sweet, spicy, and smoky. I will definitely be making this again.