Jamaican Jerk Chicken and Seasoning

Submitted by Smoky Okie

"I was fortunate to receive an old family recipe from a business associate who is from Jamaica for jerk seasoning. We like it so much that I make 2# batches at a time. For those of you not familiar with Jerk, it is a spicy, sweet, tangy and HOT seasoning for grilled meat, pork and chicken particularly. This spice blend recipe will make enough for several batches, but remember, the idea is to put as much on the meat as you can get to stick."

 

• Ready In: 2hrs 30mins
• Ingredients: 17
• Serves: 4-6

ingredients

• 2 tablespoons ground thyme
• 1 tablespoon ground rosemary
• 1 tablespoon ground allspice
• 1 tablespoon ground ginger
• 1 1⁄2 tablespoons sea salt
• 1 1⁄2 teaspoons onion powder
• 1 1⁄2 teaspoons black pepper
• 1 1⁄2 teaspoons ground cinnamon
• 3⁄4 teaspoon ground nutmeg
• 3⁄4 teaspoon garlic powder
• 3⁄4 teaspoon paprika
• 2 teaspoons ground scotch bonnet peppers (habanero)
• 12 bay leaves (finely crumbled)
• 1⁄3 cup sugar
• 3 lbs chicken (pieces, wings, halves, whatever)
• 1 lime, juice of
• 1⁄4 cup olive oil

directions

1. Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
2. Whisk together lime juice and olive oil.
3. Rub chicken well with lime/oil mix. Do not marinate.
4. Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.
5. Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
6. Prepare grill for direct/indirect grilling.
7. Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
8. Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
9. One quick dance across the direct heat before serving will help crisp it a bit.
10. Serve with plenty of napkins.

Reviews

[Madeline M.]

Great the day of, but also makes an amazing chicken salad IF you manage to have leftovers. It's THAT good!

 

[Mark W.]

This is a good recipe starter. Couple of changes. First jerk is a method where you poke holes in the meat eg. with a metal skewer in order to help get the flavor in. Second, YES you DO want to marinade the meat after you skewer it. I modified this recipe as follows: 2 tsp pepper, 2 tsp paprika, 2 Tblsp sugar instead of 1/3 cup, double the olive oil, min. double the crushed peppers, use 2 tsp crushed garlic in oil in addition. Makes enough handle 2 batches of 2.5lbs of drumlets and wings in gallon ziplock bags -- mix well and let sit for at least 2 hrs to marinade before BBQ'ing. Care not to overburn, but blackened is ok.

 

[anniesnomsblog]

This is absolutely delicious! I've wanted to try Jerk chicken for so many years, but only got round to it with this recipe. This tasted absolutely fabulous and the chicken was so tender and juicy! Definitely a winner!

 

[bshurn]

This recipe is absolutely amazing! Every time I make this chicken, it does not take long before it is gone. I have added this mix to my box, and will continue to use it as I make jerk chicken. I have never heard a bad thing from those that have tasted the chicken. In fact, I am going to make some more in a couple of weeks. Thanks for sharing this recipe!!!!!

 

[mydogdebo62]

Wow!!!! Do not change a thing.. I have tried many different similar recipes. And this one is right on perfect. And is now are go to seasoning at are restaurant. We get so many compliments every night. Thank you.... john w.