A Taste of Jamaica: Authentic Jamaican Jerk Chicken - A Recipe by Executive Chef Dwight Morris
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
8 enough sauce for two chickens
-
Calories
442 kcal
-
Course
Main Course
-
Cuisine
Jamaican
A Taste of Jamaica: Authentic Jamaican Jerk Chicken - A Recipe by Executive Chef Dwight Morris
Description
A Taste of Jamaica: Authentic Jamaican Jerk Chicken by Executive Chef Dwight Morris centers on a traditional jerk base combining herbs, extremely hot scotch bonnet peppers, spices like allspice, cinnamon, nutmeg, and garlic, and a hint of sweetness from brown sugar. This blend is processed into a paste to marinate the cut-up whole chicken pieces, allowing the flavors to infuse the meat deeply. The chicken is grilled on a barbecue until fully cooked, producing a smoky, spicy profile distinctive to Jamaican jerk.
The accompanying jerk sauce is a simmered mixture of the jerk paste, pineapple juice, ketchup, and beer. It thickens over time and is spooned over the cooked chicken or served on the side, adding a balance of sweet, spicy, and tangy notes. The recipe highlights the importance of using authentic scotch bonnet peppers for the true heat and flavor characteristic of Jamaican jerk cuisine.
The dish slots well as a main grilled entrée, offering a powerful blend of flavors that suits outdoor cooking and festive meals. The marinade and sauce can be prepared ahead to deepen taste complexity.
Ingredients
- 1 whole chicken (cut up into pieces, preferably organic)
JERK BASE:
- 1 Tbsp thyme or 2 Tbsp thyme leaves, ground
- 1 scotch bonnet pepper (or 2, Habanero if you cannot source Scotch bonnet, but it won't be authentic BOTH ARE EXTREMELY HOT!)
- ½ tsp nutmeg
- ½ cup brown sugar (packed)
- 2 Tbsp soy sauce
- 1 bunch green onions (6-12)
- 1 tsp kosher salt (or sea salt to go)
- ⅛ tsp black pepper
- 1 tsp cinnamon
- ½ tsp ginger (minced)
- 2 tsp allspice
- 6 cloves garlic (to 8)
JERK SAUCE:
- 2 Tbsp jerk paste (above recipe)
- ⅔ cup pineapple juice
- ¾ cup ketchup
- 6 oz beer you can find it at BevMo!, Red Stripe
Instructions
Directions for Jerk Base:
- Place all ingredients for base in a blender or food processor and process until smooth.
- Use to marinate chicken for at least 4 hours, but preferably overnight, before cooking on the barbecue.
- Grill on the barbecue until fully cooked.
Directions for Jerk Sauce:
- Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.
- Spoon this sauce over the cooked jerk chicken, serving extra for those who want a little more.
Notes
- Use authentic Scotch bonnet peppers for traditional heat; habaneros can substitute but alter authenticity.
- Marinate the chicken overnight for best flavor penetration.
- The jerk sauce thickens with simmering; adjust consistency by adding more juice or beer.
- Serve extra sauce alongside grilled chicken for added moisture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8enough sauce for two chickens
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Serving | 8 | |
| Calories | 442kcal | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 30g | 60% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 117mg | 39% |
| Sodium | 862mg | 36% |
| Potassium | 451mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
