Today we're talking about Jerk Chicken. Who doesn't love a piece of beautifully charred, perfectly seasoned, Grilled Jerk Chicken? Serve this tasty jerk chicken with my Creamy Coconut Rice.
About This Recipe
Before we get to the recipe, here are some interesting facts about this tasty chicken. According to Wikipedia, the word "Jerk" comes from the Spanish word "Charqui."
This word was used to describe dried or "Jerked" meat. It is also where we got the word "Jerky."
Jerk Chicken was developed in Jamaica. Escaped African slaves, fleeing from British soldiers, fled into Jamaica's mountains. Once there, they used resources available to them to survive.
Local spices were used to season the wild hogs that they captured, and roasted over open flames to make jerk pork.
Over time, other meats were used, like chicken. These days jerk-stands litter the streets of Jamaica, at least that's what I hear...
Why This Recipe Works
Jerk chicken is known for its bold and spicy flavor. That's because there are numerous spices used in the marinade. Besides the spices, jerk chicken marinate also contains a delicious assortment of herbs and vegetables.
Then there are the wet ingredients: apple cider vinegar, lime juice, soy sauce, teriyaki sauce, and brown sugar.
The brown sugar helps to balance out the flavors and the sugars help with the caramelization while the chicken is being grilled.
How to Make This Recipe
STEP 1: Toast all the spices, including the Arbol chilis, in a hot skillet, until aromatic.
STEP 2: When cool enough to handle, break the cinnamon stick into a few pieces and add to the coffee grinder. Add the remaining contents of the skillet, except for the nutmeg.
STEP 3: Pulse the contents of the mill until the ingredients are ground finely.
STEP 4: If you find some larger pieces remaining, sift the contents of the grinder. Grate the nutmeg into the spice mix.
STEP 5: Chop the vegetables, and add them to a food processor. Pulse a few times and add the remaining marinade ingredients and spices. Pulse until everything is finely chopped.
STEP 6: Place chicken pieces in a large ziplock bag. Pour the marinade over them. Seal the bag, and make sure the marinade is evenly distributed between the chicken pieces. Refrigerate for a minimum of two hours or overnight.
STEP 7: Grill chicken over medium heat. Rotate the chicken as needed, until it's cooked all the way through. Make sure you allow the chicken to char because it's not jerk chicken unless it's charred!
Tools Needed For this Recipe
- A spice grinder comes in very handy for this recipe. You can use a coffee grinder like I do, just make sure you give it a thorough cleaning before making your next cup of coffee.
- I also love my cheese grater/lemon zester, it's perfect for grating nutmeg. By the way, if you're still using nutmeg powder, please do me a favor and go dump it in the trash.
- Finally, I recommend using a food processor. I use mine to make chili sauce, salsa, hummus, tahini paste, and much more!
Recipe FAQs
This Grilled Jerk Chicken goes great with my Creamy Coconut Rice recipe. The spiciness of the Grilled Jerk Chicken pairs wonderfully with the sweetness and creaminess of the coconut rice.
To complete this great meal, consider adding a squeeze of my tasty Balsamic Vinegar Glaze over the chicken and some Oil and Vinegar Coleslaw on the side.
Jerk chicken is made of a large blend of spices. Spices that not only add heat
but also a lot of flavor to this jerk chicken recipe.
Here are the spices used in many Jerk Chicken recipes:
• dried hot chilis
• cinnamon
• cardamom
• cloves
• nutmeg
• peppercorn
• allspice
Pro Tips
- Jerk chicken is supposed to be spicy. If you can't tolerate spicy or highly seasoned food, you might want to skip this recipe.
- Another option is to leave out the ingredients that make this a hot recipe. The ingredients to leave out would be the arbor chilis and Serrano peppers.
- If you need to cook this recipe in the oven, place the chicken on a foil-covered pan and cook in a 375 Degree F oven for approximately an hour. Broil at the end to get some charring on the chicken.
Related Recipes
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📖 Recipe
Grilled Jerk Chicken
Ingredients
Spices
- ½ cinnamon stick
- ½ nutmeg whole
- 1 teaspoon peppercorns whole
- 1 teaspoon cloves whole
- ½ teaspoon cardamom pods
- 1 teaspoon allspice whole
- 5 Arbol chilis dried
Herbs & Vegetables
- 1 inch ginger peeled
- 6 cloves garlic
- 1 medium onion
- 1 handful thyme
- 2 serrano peppers (optional)
- 3 scallions
Marinade
- ¾ cup soy sauce
- ¼ cup teriyaki sauce
- ¼ cup brown sugar
- ¼ cup lime juice
- ¼ cup apple cider vinegar
- 3 to 4 lbs chicken pieces
Instructions
- Spices: Toast all the spices, including the Arbol chilis, in a hot skillet, until aromatic.
- When cool enough to handle, break the cinnamon stick into a few pieces and add to the coffee grinder. Add the remaining contents of the skillet, except for the nutmeg.
- Pulse the contents of the mill until the ingredients are ground finely.
- If you find some larger pieces remaining, sift the contents of the grinder. Grate the nutmeg into the spice mix.
- Chop the vegetables, and add to a food processor. Pulse a few times, add the remaining marinade ingredients and spices. Pulse until everything is finely chopped.
- Place chicken pieces in a large ziplock bag. Pour the marinade over them. Seal the bag, and make sure the marinade is evenly distributed between the chicken pieces. Refrigerate for a minimum of two hours or overnight.
- Grill chicken over medium heat. Rotate the chicken as needed, until it's cooked all the way through. Make sure you allow the chicken to char, because it's not jerk chicken unless it's charred!
Notes
- Jerk chicken is supposed to be spicy. If you can't tolerate spicy or highly seasoned food, you might want to skip this recipe.
- Another option is to leave out the ingredients that make this a hot recipe. The ingredients to leave out would be the arbor chilis and Serrano peppers.
- If you need to cook this recipe in the oven, place the chicken on a foil-covered pan and cook in a 375 Degree F oven for approximately an hour. Broil at the end to get some charring on the chicken.
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