Jamaican Jerk Chicken-Two Ways

It’s winter and you need some warmth. The new year is here and you don’t want to use up all your vacation days right away. So skip the expensive vacation and throw a winter barbecue party right at home.

Make it a Jamaican Jerk Chicken party. Easy to make in your oven, or if you can get to your grill, by all means use it! your guests will thank you for it!

Try one of these awesome recipes using many healthy spices including all important, black pepper. You can double the Rub and keep in an airtight container to use to quickly season any meat or veges for a quick weekday meal.

Jamaican Jerk Chicken Dry Rub

4 tsp. Allspice

1 tbsp. Brown sugar

3 tsp. Thyme, driedBlack Pepper

2 tsp. Cinnamon

2 tsp. Nutmeg

2 tsp. Garlic powder

2 tsp. Onion powder

1 tsp. Ginger, ground

1.5 tsp. Black pepper, ground

1 tsp. Salt

1/2 tsp. Cloves

1/4 to 1 tsp cayenne pepper or to taste depending on how hot you like it!

Makes a generous 1/3 cup, enough for ~12-15 whole wings or ~8 larger pieces of chicken.

Chicken pieces of choice, wings, thighs, legs, breasts. Bone-in is best.

Directions:

Mix all spices thoroughly in a bowl. Rub on all sides of chicken, let marinate for about a half hour to 4 hours in the fridge to absorb flavors.

To Bake:

Preheat oven to 375°F for legs, thighs or breasts, 400°F for wings. Place chicken pieces skin side down on rack in shallow baking pan. Drizzle with a little oil.

Bake 20 min, turn so skin side is up and bake another 20-25 min until crispy and internal temp is 165°F (75° Celsius). Time will depend on size of chicken pieces.

To Grill:

Heat half of grill to the hottest temp. Sear chicken skin side down until golden and crispy. Turn and place on cooler side of grill, cover, and cook until done, 30-40 min depending on size of chicken pieces.

Marinated Jamaican Jerk ChickenJerk Chicken

Makes 8 servings

INGREDIENTS

For jerk marinade:

  • 3 scallions, chopped
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4 to 5 fresh Scotch bonnet or habanero chiles, stemmed and seeded
  • 1/4 cup fresh lime juice
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons ground allspice
  • 2 teaspoons black pepper
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon

For chicken:

  • 4 chicken breast halves with skin and bones (3 pounds), halved crosswise
  • 2 1/2 to 3 pounds chicken thighs and drumsticks
  1. Make marinade:

Blend all marinade ingredients in a blender until smooth.

Divide chicken pieces and marinade between 2 seal-able plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, refrigerated, turning once or twice, 2 hours to overnight.

Let chicken stand at room temperature 1 hour before cooking.

To grill:

For charcoal, put brickets evenly over 1 side of grill. Light and when charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, you’re ready. Brown chicken over coals until well browned on all sides. Move chicken to cool side of grill then cook, covered, until cooked through, 25 to 30 minutes more depending on size of chicken. Meat should not be pink near the bone.

Gas grill:

Preheat burners on high on one side of grill, low on other side. Brown chicken on all sides. Move chicken to cool side of grill, cover and cook about 25 minutes more. Turn as needed to ensure even cooking and browning.

Black Pepper

Oven:

If you can’t grill, you can roast chicken in 2 large baking pans (9×13) in a 375°F oven, 45 minutes. For brown, crispy chicken put under broiler for a few minutes until crispy!

Serve chicken with salsa, salad, and rice and beans.

I hope you like these recipes, I will be adding more theme parties to help with the winter blahs. Come back often! Please leave me any ideas you have for a party you’d like to have some help with.

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