Jerk Chicken
Authentic jerk chicken is a balance of intense heat, warm spices, and smoke. The flavor is built on the holy trinity of Jamaican cooking: fiery Scotch bonnet peppers, aromatic thyme, and the unmistakable warmth of allspice. An overnight marinade is not optional; it's essential for the flavors to penetrate the meat. The key to cooking it is managing the grill to char the high-sugar marinade without burning it to a crisp.
Ingredients
- 3 lbs bone-in skin-on chicken pieces (thighs and drumsticks work best)
- 1 bunch scallions about 6-8, roughly chopped
- 2 Scotch bonnet or habanero peppers stemmed (use one if you're concerned about heat)
- 6-8 cloves garlic
- 1- inch piece fresh ginger peeled
- 1.5 tablespoons dried thyme leaves
- 1 tablespoon whole allspice berries
- 3 tablespoons dark brown sugar
- 1.5 tablespoons dark soy sauce
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon Diamond Crystal kosher salt
- 2 teaspoons neutral oil
Instructions
- Add all marinade ingredients except chicken to a blender or food processor.
- Blend on high until a smooth paste forms, scraping down sides as needed.
- Place the chicken pieces in a large bowl or zip-top bag.
- Pour the marinade over the chicken and rub thoroughly, including under the skin.
- Cover and refrigerate for at least 4 hours or up to 24 hours for best flavor.
- Remove the chicken from the refrigerator 30-45 minutes before cooking.
- Set up the grill for two-zone cooking with high direct heat on one side and low indirect heat on the other.
- Place the chicken skin-side down on the hot side and sear for 4-5 minutes until grill marks form.
- Flip the chicken and move to the indirect heat side.
- Cover and cook for 25-35 minutes, turning every 5-7 minutes until internal temperature reaches 165F.
- Let rest for 5-10 minutes before serving.
Notes
Wear gloves when handling the Scotch bonnet peppers.
Keep chicken on indirect heat after initial sear to prevent marinade from burning.