Nooooo, not me – The chicken!
If you’re thinking Caribbean and spicy, then truth be told, you’re thinking about Jamaican jerk seasoning. While probably every island claims some variation on the theme, this is arguably the root of that wonderful recipe tree. The combination of chile heat, with a spice mélange often only associated with deserts makes for an unforgettable taste treat.
There are dry and wet variants of the style; the wet marinades and an oven bake, like the one we’ll do here, add a greater depth of flavor to your dish. Dry rubs are great too, and especially lend themselves well to grilling. You can use either variety on chicken, beef, pork and fish. For my mind, chicken is the quintessential jerk dish, so that’s what we’ll do here.
Though it may seem like there are a lot of ingredients, don’t get intimidated; this is a pretty fast process and well worth the effort. You should plan on allowing at least 3 hours for marinating, though you certainly can let things sit overnight and should whenever you have the chance!
Here’s how we do it.
Jenuine Jamaican Jerk Chicken
+/- 3 pound whole chicken
2 Fresh Limes
3-6 Fresh Green Onions, rough chopped
2-4 cloves Fresh Garlic, rough chopped
1-2 Fresh Habanera Chiles, rough chopped
¼ Cup Malt Vinegar
¼ Cup Dark Rum
1 teaspoon Allspice
1 teaspoon Black Pepper
1 teaspoon Cinnamon
1 teaspoon Ginger
1 teaspoon Nutmeg
1 teaspoon Sea Salt
1 teaspoon dark brown Sugar
1 Tablespoon Thyme
½ Cup Tomato Ketchup
2 Tablespoons Soy Sauce
Add rum and a couple of tablespoons of water to a sauté pan over medium-high heat and simmer until the alcohol is burned off.
If any of your spices are whole, combine them and run them through a spice grinder until evenly blended.
Pour rum into a blender along with the vinegar, onions, garlic, habaneras, allspice, pepper, cinnamon, ginger, nutmeg, salt, sugar, and thyme. Squeeze the juice from both limes in as well.
Blend thoroughly until you have a nice, smooth consistency.
Take 2 Tablespoons of the seasoning blend and transfer to a small glass bowl. Add the ketchup and soy sauce and blend thoroughly. Cover and set aside until you’re ready to serve.
Cut up chickens into appropriate cooking size, (Quarters or better as you please).
Place chicken in a glass dish or bowl, (Gallon ziplocks will do if you don’t have a decent sized glass dish), and pour the jerk marinade in. Thoroughly coat the chicken on all sides with the marinade, massaging it in so it covers completely. Cover the container and refrigerate for at least 3 hours and up to overnight.
Preheat oven to 350° F.
Remove chicken from marinade but leave a nice coating on each piece. Cook to an internal temperature of 165° F, remove from oven and allow to rest for 5 to 10 minutes.
Serve with rice and black beans, Johnny cake, a fresh mango salsa, or a nice cole slaw, with plenty of ice cold Red Stripe!
3 thoughts on “Jenuine Jerk Chicken”
Yessss! It’s on my menu for the next chicken I do. With rice and black beans, and cole slaw. Well, and the libations too…
And that, among many other things, is why we love you! The wild rice rocks with this!
And Big Wild listener Phyllis Sauder gave the recipe a fling and wrote us afterwards;
“The chicken was very good! Want to grill it next time, and, yes, the sauce was excellent. Thanks for all your help!”
You’re most welcome, Phyllis! We’re thrilled you liked it and always happy to help a loyal Big Wild listener!