Authentic Jamaican Jerk Chicken

The term “Jerk” comes from the term “Jerky,” which comes from the Spanish “Charqui” (char-key), which is meat cooked over a slow wood fire. Today “Jerk” doesn’t refer to the cooking method, but the fiery spice mix rubbed on the meat before it’s grilled.

While originally from Jamaica, jerk chicken is a popular recipe among spicy food fans all over America. This amazing chicken recipe is great paired with a cold and crunchy coleslaw.

Serves 4 Portions of Jamaican Jerk Chicken

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• 1 onion, chopped
• 1/2 cup chopped green onions
• 1/2 teaspoons dried thyme
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 teaspoon ground allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon black pepper
• 1 habanero or Scotch bonnet (very hot), or jalapeno (more mild), seeded, chopped fine
• 2 tablespoons soy sauce
• 1 tablespoon cider vinegar
• 1 tablespoon vegetable oil
• 1 whole chicken, cut in sections, slashed 1/2" deep with a knife every few inches

Preparation:

Combine all ingredients in a food processor, and process until a smooth puree forms. Put the chicken in a large bowl, and pour over the marinade. Mix the chicken pieces around to coat them completely, cover, and marinate at least 6 hours.

Remove chicken from the jerk marinade and grill over charcoal until cooked through (internal temp of 165 degree F). You may also broil, or roast the chicken in a hot oven (425 degrees F).

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