Authentic Jamaican Jerk Chicken

Authentic Jamaican Jerk Chicken

Step 1: Make the Marinade [00:09]

In a food processor, add the green onions, onion, allspice, a bundle of fresh thyme, brown sugar, fresh ginger, 4 scotch bonnet peppers, a splash of browning sauce, white vinegar (or lime juice), and a generous pinch of salt. In a spice grinder, combine black peppercorns, bay leaf, and a dash of nutmeg. Add the ground spices to the food processor and pulse until combined.

Step 2: Prepare the Chicken [00:51]

Score the chicken pieces, then season with salt and a store-bought dry jerk seasoning. Add the wet marinade to the chicken and mix well using your hands. Let it marinate for at least 24 hours.

Step 3: Prepare the Jerk Glaze [01:21]

In a saucepan over medium heat, combine ketchup and brown sugar. Once warm, add a portion of the leftover marinade and cook down until thickened.

Step 4: Grill the Chicken [01:36]

Place the chicken skin-side down on a hot grill or grill pan. Grill slowly, flipping occasionally until the internal temperature reaches 165°F.

Step 5: Glaze and Finish [01:51]

Once cooked, brush each piece of chicken with the jerk barbecue sauce. Return to the grill or oven for a few minutes to caramelize the sugars.