Jamaican Jerk Chicken

Prep time: 2 hrs 25 mins | Cook time: 1 hr 30 mins | Total time: 3 hrs 55 mins | Servings: 6

This recipe will give you the Authentic Jamaican Jerk Chicken you are craving. Takes time to make but guarantee the best results! Serve this juicy and flavorful chicken with the scotch bonnet sauce on the side for a complete Jamaican experience!

Ingredients

1 whole chicken, around 2 to 3 pounds, spatchcocked

Jerk rub:

1 tbsp olive oil

1 tbsp ground thyme

1 tbsp packed dark brown sugar

1 tbsp soy sauce

1 tbsp white vinegar

3 tsp ground allspice

1 tsp black pepper

1 tsp ground sage

1 tsp garlic powder

1 tsp onion powder

1 tsp chilli powder

1/2 tsp dried ginger

1 scotch bonnet pepper, seeds, and veins removed for less heat (optional) chopped

Scotch Bonnet sauce:

1 tsp reserved marinade

2 Scotch Bonnet peppers, chopped

1/2 onion, chopped

1/4 c. chopped pineapple or 1/8 c. pineapple juice

1 clove garlic

1/8 c. white vinegar

1 tablespoon brown sugar

1 tsp salt

1 lime, juiced

How to make Jamaican Jerk Chicken

Step 1: Set aside the spatchcock chicken.

Step 2: In a small food processor, add the Jerk marinade ingredients and pulse until paste forms. Set aside a tsp of the jerk marinade for the sauce.

Step 3: With the spice marinade, cover the chicken, coating the chicken well. Place in the fridge for at least 2 hours or overnight, covered.

Step 4: In the food processor, place the scotch bonnet sauce ingredients and blend until you reached your desired chunkiness. To a saucepan, transfer the sauce and simmer for about 15 minutes over low heat. When done, transfer to a serving dish and let it cool in the fridge until ready to serve.

Step 5: Ready the grill or oven. Set the grill to medium-low heat or the oven to 400 degrees F or 200 degrees C.

Step 6: Place the chicken on the preheated grill or oven roasting pan and cook until the internal temperature of the chicken reads 160 degrees F. When done, remove from the heat and let the chicken sit for at least 10 minutes before slicing.

Step 7: Slice the chicken into smaller pieces and serve with the scotch bonnet sauce. Enjoy!

Notes:

For the unused spice marinade or sauce, store them in the fridge for up to 1 week.

The authentic Jamaican chicken is slowly roasted on the grill over medium-low heat for best results.

Nutrition Facts:

YIELD: 6, SERVING, SIZE: 1 serving
Amount Per Serving: CALORIES: 308 | TOTAL FAT: 16g | SATURATED FAT: 4g | TRANS FAT: 0g | UNSATURATED FAT: 10g | CHOLESTEROL: 88mg | SODIUM: 634mg | CARBOHYDRATES: 12g | FIBER: 2g | SUGAR: 7g | PROTEIN: 28g

Jamaican Jerk Chicken

Rebecca Prep time: 2 hrs 25 mins | Cook time: 1 hr 30 mins | Total time: 3 hrs 55 mins | Servings: 6 Remember it laterLike this recipe! Pin it… General Recipes Jamaican Jerk Chicken European Print This

Serves: 6 Prep Time: 2 hrs 25 mins Cooking Time: 1 hr 30 mins 1 hr 30 mins

Nutrition facts: 308 calories 16 fat

Rating: 4.7/5

( 3 voted )

Ingredients

• 1 whole chicken, around 2 to 3 pounds, spatchcocked
• Jerk rub:
• 1 tbsp olive oil
• 1 tbsp ground thyme
• 1 tbsp packed dark brown sugar
• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 3 tsp ground allspice
• 1 tsp black pepper
• 1 tsp ground sage
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chilli powder
• 1/2 tsp dried ginger
• 1 scotch bonnet pepper, seeds, and veins removed for less heat (optional) chopped
• Scotch Bonnet sauce:
• 1 tsp reserved marinade
• 2 Scotch Bonnet peppers, chopped
• 1/2 onion, chopped
• 1/4 c. chopped pineapple or 1/8 c. pineapple juice
• 1 clove garlic
• 1/8 c. white vinegar
• 1 tablespoon brown sugar
• 1 tsp salt
• 1 lime, juiced

Instructions

Step 1: Set aside the spatchcock chicken.

Step 2: In a small food processor, add the Jerk marinade ingredients and pulse until paste forms. Set aside a tsp of the jerk marinade for the sauce.

Step 3: With the spice marinade, cover the chicken, coating the chicken well. Place in the fridge for at least 2 hours or overnight, covered.

Step 4: In the food processor, place the scotch bonnet sauce ingredients and blend until you reached your desired chunkiness. To a saucepan, transfer the sauce and simmer for about 15 minutes over low heat. When done, transfer to a serving dish and let it cool in the fridge until ready to serve.

Step 5: Ready the grill or oven. Set the grill to medium-low heat or the oven to 400 degrees F or 200 degrees C.

Step 6: Place the chicken on the preheated grill or oven roasting pan and cook until the internal temperature of the chicken reads 160 degrees F. When done, remove from the heat and let the chicken sit for at least 10 minutes before slicing.

Step 7: Slice the chicken into smaller pieces and serve with the scotch bonnet sauce. Enjoy!

Notes

For the unused spice marinade or sauce, store them in the fridge for up to 1 week. The authentic Jamaican chicken is slowly roasted on the grill over medium-low heat for best results.