📝 About This Recipe
Transport your taste buds to the shores of Port Antonio with this quintessential Jamaican classic, defined by its complex balance of fiery heat, aromatic spices, and deep smoke. This recipe utilizes a traditional wet rub featuring scotch bonnet peppers, fresh thyme, and allspice to penetrate the meat with soul-warming flavor. Whether grilled over pimento wood or finished in a hot oven, the result is succulent chicken with a perfectly charred, flavor-crusted exterior that defines Caribbean soul food.
🥗 Ingredients
The Chicken
- 3.5 pounds Chicken Thighs and Drumsticks (bone-in, skin-on for maximum juiciness)
- 2 tablespoons Lime juice (to wash and prep the chicken)
Traditional Jerk Wet Rub
- 3-4 pieces Scotch Bonnet Peppers (seeded for less heat, or kept whole for authentic fire)
- 6 pieces Scallions (Green Onions) (roughly chopped)
- 1/2 piece Yellow Onion (chopped)
- 5 pieces Fresh Garlic Cloves (peeled)
- 2 inch piece Fresh Ginger (peeled and sliced)
- 2 tablespoons Whole Allspice Berries (Pimento) (freshly ground if possible)
- 2 tablespoons Fresh Thyme Leaves (stripped from the woody stems)
- 2 tablespoons Dark Brown Sugar (packed)
- 1/4 cup Soy Sauce (provides salt and deep color)
- 2 tablespoons Neutral Oil (vegetable or canola)
- 1 teaspoon Freshly Ground Black Pepper
- 1/2 teaspoon each Cinnamon and Nutmeg (ground)
👨🍳 Instructions
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1
Clean the chicken pieces by rinsing them with water and lime juice, then pat them thoroughly dry with paper towels. Dry skin is essential for the marinade to stick.
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2
Using a sharp knife, make 2-3 deep slashes into the thickest parts of each chicken piece. This allows the marinade to penetrate deep into the bone.
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3
Prepare the marinade: In a food processor or blender, combine the scotch bonnet peppers, scallions, onion, garlic, ginger, ground allspice, thyme, brown sugar, soy sauce, oil, black pepper, cinnamon, and nutmeg.
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4
Pulse the mixture until it forms a thick, slightly chunky paste. Avoid over-processing it into a thin liquid; you want some texture to cling to the meat.
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5
Wearing gloves (to protect against the hot peppers), rub the marinade all over the chicken, ensuring it gets into the slashes and under the skin.
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6
Place the chicken in a large glass bowl or heavy-duty Ziploc bag. Refrigerate for at least 12 hours, though 24 hours is ideal for the most authentic flavor profile.
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7
Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off, which ensures even cooking.
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8
Preheat your grill to medium-high heat (about 375°F/190°C). If using a charcoal grill, arrange coals for indirect heat. If using an oven, preheat to 400°F (200°C).
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9
Place chicken on the grill skin-side down. Grill for 6-8 minutes per side to achieve a beautiful charred crust, being careful of flare-ups from the sugar in the marinade.
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10
Move the chicken to the cooler side of the grill (indirect heat) and cover. Continue cooking for another 30-40 minutes.
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11
Check for doneness using an instant-read thermometer; the internal temperature should reach 165°F (74°C) at the thickest part of the thigh.
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12
During the last 5 minutes of cooking, you can brush on any remaining marinade that was boiled separately for 5 minutes to ensure safety.
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13
Remove the chicken from the heat and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute for maximum tenderness.
💡 Chef's Tips
Always wear gloves when handling Scotch Bonnet peppers; the oils are incredibly potent and can burn your skin or eyes. For the most authentic smoky flavor, add pimento wood chips or allspice berries to your charcoal. If you cannot find Scotch Bonnets, Habanero peppers are a suitable substitute as they share a similar heat level and fruitiness. Don't rush the marinating process; the acid and salt need time to break down the fibers and infuse the meat. If cooking in the oven, use a wire rack over a baking sheet to allow hot air to circulate around the entire piece of chicken.
🍽️ Serving Suggestions
Serve with traditional Jamaican Rice and Peas cooked with coconut milk and kidney beans. Pair with fried sweet plantains to balance the fiery heat of the jerk seasoning. A crisp, cold Jamaican lager or a ginger beer is the perfect beverage to cut through the spice. Include a side of tangy cabbage slaw or 'festival' (sweet fried dough) for a complete island feast. Drizzle with a little extra fresh lime juice right before serving to brighten all the heavy spices.