Jerk chicken is typically made on the grill, using Jamaican seasoning. While there are many ingredients that go into the jerk chicken marinade, you’ll notice that it’s actually easy to cook. We’re going to lend our expertise to make the process even more convenient, as well.
The jerk chicken recipe
Let’s start with the Jamaican jerk sauce. We’ll offer two variations; a jerk seasoning rub that includes Jamaican rum, and a classic recipe that uses a Jamaican jerk marinade. Both recipes use two 3 ½ – 4 pound, whole chickens.
Jamaican jerk spice – the rub
- 1 1/2 cup tomato puree
- ¾ cup lime juice
- ¾ cup malt vinegar
- 15 green onions, chopped
- 6 garlic cloves, chopped
- 3 Chile peppers, chopped
- 4 1/2 tbsp. Jamaican rum
- 4 1/2 tbsp. soy sauce
- 3 tbsp. water
- 3 tbsp. extra virgin olive oil
- 3 tbsp. dried thyme
- 2 tbsp. each allspice, ginger, cinnamon
- 3 tsp. each ground nutmeg, salt, pepper, brown sugar
Combine the rum and water in a pan, and boil for 3 minutes. Pour into a food processor, adding all of the remaining ingredients, besides ketchup, salt, pepper, lime juice and soy sauce. Blend until nearly liquefied, and that’s it for the jerk chicken seasoning.
Combine 3 tablespoons of the sauce in a bowl with ketchup and soy sauce, and stir. Seal the jerk chicken sauce and refrigerate until ready to serve.
Cut each chicken in half, right down the middle. Pour lime juice over each section, thoroughly covering it in citrusy goodness. Use small portions of the jerk seasoning rub, and buff it into the chicken before marinating for 24 hours.
Jerk chicken marinade
- ½ cup soy sauce
- 1 whole onion, chopped
- 3 scallions, chopped
- 3 Chile peppers, chopped
- 2 cloves garlic, chopped
- 1 tbsp. extra virgin olive oil
- 1 tbsp. each ground allspice, pepper and 5-spice blend
- 1 tsp. each nutmeg, thyme and salt
Combine all of the ingredients, besides olive oil and soy sauce, in a food processor. Pulse lightly into a rough puree. Blend consistently, slowly pouring the remaining liquid ingredients, until achieving a liquid marinade.
Score the chickens with a large knife and them lightly with salt and pepper. In large, sealable containers, cover the chickens thoroughly with the jerk chicken marinade, rubbing it into the scored areas. Refrigerate for 24 hours over night; the longer, the better.
How to cook the Jamaican jerk chicken
There are multiple ways to cook a jerk chicken recipe. You can bake the chicken in the oven for an hour at 375 degrees, or grill it at medium-high heat for about 45-50 minutes.
You could also use these recipes to make Jamaican chicken wings. Marinate them like the whole chickens, the fry or bake them, adding the sauce as necessary.
Another method is to use a jerky dryer. This is ideal if you’re using boneless pieces, like the breast, and you want to make a large amount of meat that’ll last for weeks or months. The authentic, Jamaican flavor will remain intact, and it’s a great way to get a lot of great food on a budget.
We also recommend dehydrating your own herbs and spices. You’ll have access to healthier, more natural ingredient options, and potentially save money on delicious, hand-crafted, Jamaican jerk sauce.
An air dehydrator is a terrific way to create the tastiest, most original kinds of meat recipes that save time and effort!