Chicken marinated in a fiery scotch bonnet and allspice paste, grilled or smoked until charred, Jamaica's most iconic and beloved dish.
Jerk chicken is Jamaica's most globally recognized culinary export, chicken marinated for hours in a paste built on scotch bonnet peppers and allspice, called pimento in Jamaica, the two ingredients that define the flavor above all else. The marinade also includes scallion, thyme, ginger and a touch of brown sugar, blended into a thick, intensely aromatic paste that both flavors and slightly tenderizes the chicken over a long marinating period. Traditionally grilled or smoked over pimento wood, which adds its own distinct smokiness, jerk chicken develops a deeply charred, spicy crust, best served with festival (fried dumplings) or rice and peas alongside a cold drink to temper the heat.
Serves 4
Blend scallions, scotch bonnet peppers, ginger, garlic, allspice, thyme, brown sugar, soy sauce, oil, lime juice and salt into a thick paste.
Coat the chicken thoroughly in the jerk marinade, cover, and refrigerate at least 4 hours, ideally overnight.
Marinate as long as possible, ideally overnight — jerk chicken's deep flavor depends heavily on real time with the intensely aromatic paste.
Heat a grill to medium heat, ideally with some soaked wood chips for smoke if not using pimento wood.
Grill the chicken, turning occasionally, 35-45 minutes until deeply charred and cooked through, moving pieces to indirect heat if they brown too quickly.
Let rest 5 minutes before serving.
Serve hot with rice and peas or festival.
Marinate as long as possible, ideally overnight — the depth of jerk chicken's flavor depends heavily on extended contact with the marinade.
Adjust the number and seeding of scotch bonnet peppers to your genuine heat tolerance, since this dish is traditionally quite spicy but can be moderated.
Use pimento wood chips if you can find them for the most authentic smoky flavor; otherwise any hardwood chips work as a substitute.
Jerk pork follows the same marinade and technique, using pork shoulder instead of chicken.
A milder version reduces the scotch bonnet significantly or substitutes a milder chile.
Baking at 200C/400F for about 40-45 minutes is an oven alternative if grilling isn't possible.
Refrigerate cooked chicken up to 4 days; reheat gently to avoid drying it out. Raw marinated chicken keeps up to 2 days before grilling.
Jerk seasoning has roots among the Maroons, escaped enslaved Africans who settled in Jamaica's mountains and developed the technique of seasoning and slow-smoking meat over pimento wood, a method that has become one of Jamaica's most celebrated culinary traditions.
Yes, remove the seeds from the scotch bonnet or use fewer peppers, though the dish is traditionally quite fiery.
Habanero peppers are the closest substitute in both heat level and fruity flavor profile.
Add soaked wood chips to your grill for extra smoke, or use pimento wood specifically if you can source it for the most authentic flavor.
Per serving (340g / 12.0 oz) · 4 servings total
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