Authentic Jamaican Jerk Chicken Delight
Embark on a culinary adventure with this Authentic Jamaican Jerk Chicken recipe, infused with a homemade spice blend that elevates your grilling game. Originating from a cherished family recipe, this jerk seasoning harmonizes spicy, sweet, and tangy flavors, creating a mouthwatering experience. The unique combination of ground herbs and spices—like thyme, allspice, and scotch bonnet peppers—offers a taste that truly reflects Jamaica’s vibrant culture. Prepare this recipe in large batches, as it’s perfect for feeding family and friends during summer barbecues or festive gatherings. With each bite, allow your taste buds to be transported to the Caribbean, while the enticing aroma fills your outdoor space. Don't forget the napkins, as this dish is delectable and sure to get messy!
6
Servings
450
Calories
17
Ingredients
Ingredients
Ground Thyme
2 tablespoons (Ground)
Ground Rosemary
1 tablespoon (Ground)
Ground Allspice
1 tablespoon (Ground)
Ground Ginger
1 tablespoon (Ground)
Sea Salt
1 1/2 tablespoons (Sea salt)
Onion Powder
1 1/2 teaspoons (Ground)
Black Pepper
1 1/2 teaspoons (Ground)
Ground Cinnamon
1 1/2 teaspoons (Ground)
Ground Nutmeg
3/4 teaspoon (Ground)
Garlic Powder
3/4 teaspoon (Ground)
Paprika
3/4 teaspoon (Ground)
Ground Scotch Bonnet Peppers
2 teaspoons (Ground)
Bay Leaves
12, finely crumbled (Dried)
Sugar
1/3 cup (Granulated)
Chicken
3 lbs (Pieces (wings, halves, etc.))
Lime
1, juice of (Fresh)
Olive Oil
1/4 cup (Extra virgin)
Instructions
1
In a mixing bowl, combine all the dry spices: ground thyme, rosemary, allspice, ginger, sea salt, onion powder, black pepper, cinnamon, nutmeg, garlic powder, paprika, ground scotch bonnet peppers, and finely crumbled bay leaves. Whisk thoroughly until well mixed.
2
In a separate bowl, whisk together the fresh lime juice and olive oil until combined.
3
Take the chicken pieces and rub them thoroughly with the lime and oil mixture. Ensure that the chicken is well-coated; avoid marinating it.
4
Generously coat each piece of chicken with the dry spice mixture, ensuring that as much of the seasoning adheres to the chicken as possible. For best results, store your seasoning in a shaker with large holes for easier application.
5
Once coated generously, refrigerate the seasoned chicken for 1 to 3 hours to allow flavors to meld. Afterward, remove from the refrigerator, allowing the chicken to come to near room temperature.
6
Preheat your grill for both direct and indirect grilling. To achieve the perfect char, grill the chicken over high direct fire. Don’t be alarmed by the charred bits; this caramelization enhances the flavor. Aim for about 30-40% of the skin to become black, but ensure it does not taste bitter.
7
Once the chicken is beautifully seared, transfer it to the indirect heat side of the grill. Continue cooking until the internal temperature reaches 165°F (75°C), ensuring the chicken remains juicy.
8
For an added touch right before serving, give the chicken one last quick sear over the direct heat to crisp up the skin, adding texture and flavor.
9
Serve the jerk chicken hot, paired with plenty of napkins for that messy, flavorful experience. Enjoy your taste of Jamaica!
Nutrition Information
25g
Fat
30g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Authentic Jamaican Jerk Chicken Delight?
It is a traditional Caribbean dish featuring chicken seasoned with a complex blend of aromatic spices like thyme, allspice, and scotch bonnet peppers, designed for grilling.
What ingredients are in the homemade jerk spice blend?
The blend includes ground thyme, rosemary, allspice, ginger, sea salt, onion powder, black pepper, cinnamon, nutmeg, garlic powder, paprika, ground scotch bonnet peppers, and crumbled bay leaves.
How much chicken do I need for this recipe?
This recipe requires 3 lbs of chicken pieces, such as wings or halves.
What is the purpose of the lime juice and olive oil?
The lime juice and olive oil are whisked together and rubbed onto the chicken to help the dry spice mixture adhere to the meat.
How long should I refrigerate the seasoned chicken?
The seasoned chicken should be refrigerated for 1 to 3 hours to allow the flavors to properly meld.
What is the recommended cooking temperature for the chicken?
The chicken should be cooked until it reaches an internal temperature of 165°F (75°C).
How many servings does this recipe yield?
This recipe is designed to provide 6 servings.
How many calories are in one serving of this jerk chicken?
Each serving contains approximately 450 calories.
Should I marinate the chicken in the lime and oil?
No, you should avoid marinating it; simply coat the chicken thoroughly before applying the dry seasoning.
What is the best way to apply the dry spice mixture?
It is recommended to use a shaker with large holes to generously and evenly coat each piece of chicken.
Why should I bring the chicken to room temperature before grilling?
Allowing the chicken to come to near room temperature after refrigeration ensures more even cooking on the grill.
What grilling methods are used in this recipe?
The recipe utilizes both direct grilling for searing and indirect grilling for finishing the cooking process.
Should I be worried if the chicken skin chars?
No, some charring is expected; aim for 30-40% of the skin to become black for a perfect caramelization that enhances flavor.
How do I prevent the charred skin from tasting bitter?
By monitoring the grill and ensuring only 30-40% of the skin chars, you achieve flavor without the bitterness of over-burning.
What is the benefit of finishing the chicken with a quick sear?
A final quick sear over direct heat right before serving helps to crisp up the skin and add extra texture.
Is this recipe considered spicy?
Yes, the use of ground scotch bonnet peppers provides a signature spicy kick characteristic of authentic jerk seasoning.
What kind of salt is best for this recipe?
Sea salt is recommended for the best flavor profile in the spice blend.
Can I use fresh bay leaves?
The recipe calls for 12 dried bay leaves that are finely crumbled to mix into the dry rub.
What is the protein content per serving?
Each serving provides 37.5g of protein.
What is the fat content per serving?
Each serving contains 25g of fat.
How many carbohydrates are in this dish?
There are 30g of carbohydrates per serving.
Does the recipe use sugar?
Yes, the recipe includes 1/3 cup of granulated sugar to balance the spicy and tangy flavors.
What kind of oil should I use?
Extra virgin olive oil is specified for coating the chicken.
How many individual ingredients are in this recipe?
There are 17 ingredients in total, including the various spices and the chicken itself.
Can this recipe be prepared in large batches?
Yes, it is perfect for large gatherings like summer barbecues or festive family events.
What are the tags associated with this recipe?
Tags include jerk chicken, jamaican cuisine, grilled chicken, spicy food, Caribbean recipes, and barbecue.
What is the prep instruction for the dry spices?
All dry spices should be combined in a mixing bowl and whisked thoroughly until well mixed.
Why are napkins mentioned in the serving instructions?
The jerk chicken is described as a messy, flavorful experience, making plenty of napkins essential.
Is there a specific preparation for the lime?
You should use the fresh juice of one lime.
What makes the aroma of this dish special?
The combination of allspice, thyme, and scotch bonnet peppers creates an enticing Caribbean aroma that fills the cooking space.