Jamaican Jerk Chicken

Jamaican Jerk Chicken is a delicious and special dish, not only as a worldwide favorite but as a meal that I grew up eating regularly. Its bold flavors, smoky aroma, and spice never fail to take me back to cherished memories of family gatherings and cookouts. That's why I had to learn how to make it myself. Whether it's a nostalgic homemade meal or a special treat, my easy-to-follow recipe ensures that every bite is a burst of authentic Jamaican flavor that satisfies any craving.

From marinating the chicken in a fragrant blend of spices to grilling or baking it to perfection, each step is a labor of love that brings the taste of Jamaica right to your table.

Warning: I don’t really measure when I cook, so season to taste!

• Prep Time

  1 hour

• Cook Time

  30 minutes

• Makes

  6 Servings

Ingredients:

Chicken Marinade

• 4lbs of Dark Meat Chicken

• 2-3 tbsp of Spicy or Mild Wet Jerk Paste (or dry rub depending on what you have or can find. I prefer the spicey wet paste) - Brands you’ll find are Graces or Walkerswood.

• 2 tsp Browning

• 1/2 tbsp Salt

• 1tbsp Black Pepper

• 1 Squeezed Oranges

• 1/2 a bottle of Red Stripe Jamaican Lager Beer (or any lager beer you can find)

• 1 Scotch Bonnet Pepper (if you would like additional spice)

Jerk Sauce to Pour Over Chicken

• Leftover Chicken Marinade

• 2 tbsp of Smoked BBQ Sauce (I prefer the Kansas Smoked BBQ Sauce from Trader Joes)

• 1/2 Fresh Squeezed Orange

Rice and Peas

• 2 cups Jasmine Rice/ Long Grain Rice (white or brown)

• 1- 2 cans of Kidney Beans (depending on how much peas you want)

• 1 Can Coconut Milk

• 1 tbsp Tony’s Creole Seasoning

• 2 tsp Salt

• 2 tsp Black Pepper

• 1 tsp All Spice

• 2 strands of Green Onion

• 1 Scotch Bonnet Pepper (whole)

• 2 tbsp Butter

Veggie Side

• 1/2 of Fresh Cabbage cut thin (or you can buy shredded)

• 4 Carrots cut thin (or you can buy shredded)

• 3 Cloves Garlic ,crushed

• 1 Onion, diced

• 1 tsp Salt

• 1 tsp Pepper

• Olive Oil to coat pan

• 1-2 Sweet Plantain sliced

Directions:

1. Wash chicken with lemon and vinegar, rinse and pat dry. Once chicken is prepped and ready, add in salt and pepper, jerk seasoning, browning, and scotch bonnet if you’re opting for extra heat. Evenly distribute throughout. Once chicken is thoroughly coated, add in fresh squeezed orange juice and Red Stripe. Cover with plastic wrap and let it sit for an hour or overnight.

2. Use this time to prepare the rice and peas. Wash your rice thoroughly, until water is basically clear. If you’re using a non-stick pot, coat your pan with butter while it heats up. Add your rice, half parts water and 1 can of coconut milk into a medium size pot. Add your salt, pepper, tony’s creole seasoning and all spice. Next strain add kidney beans, mix and then add your green onion and whole scotch bonnet pepper. Cover the pot and wait for it to come to a boil. Once it comes to a boil, turn down heat to medium/low, cover your pot and let it cook for about 15-20min or until rice is fully cooked through and fluffy.

   Everyone’s stove runs differently, I suggest to check on the rice at the 10 minute mark to make sure you aren’t overcooking it.

3. AirFryer
   If you’re anything like me, you’re obsessed with your airfryer. Cooking the chicken this way is also delicious (it’s not going to be as amazing as a grill or smoker but it’s still great.) Place chicken in airfryer, skin side down, and spray with oil of choice (I use avocado). Cook chicken for 12 minutes and then flip, spray oil, and cook for another 12 minutes on the other side until temperature of chicken is 165 degrees internally.

4. Broil
   Preheat the oven to broil. Once oven is hot, place prepared chicken on broiler pan and cook in the over for 5 minutes, flip and cook the other side for another 5-6 minutes until internal temperature of chicken is 165 degrees.

5. Sauce
   While chicken is cooking, prepare the sauce. Heat a small sauce pan and add in remaining chicken marinade and BBQ sauce. Bring the heat to high until the sauce begins to bubble. Stir and add in half a squeezed orange. Once sauce has cooked for about 2 minutes, bring the heat down and allow it to reduce. Stir occasionally until sauce has thickened. It should resemble the same thickness as BBQ sauce. If your sauce does not thicken, you can always add a tsp or cornstarch to help you out.

6. Veggies
   Wash and prepare your veggies. Once ready, thinly chop your cabbage in strands. Peel and thinly chop carrots (or if you have pre-shredded carrots and cabbage, wash and let dry before adding to pan).

   Heat up your pan at medium heat, add in olive oil. Once pan is hot, add in your crushed garlic and diced onions. Cook down until onions are a bit translucent before adding a pinch of salt. Than add in your cabbage and carrots. Season with salt and pepper and cook until tender.

7. Plantain
   Prepare your pan by setting your stove on high heat with a generous coat of oil. You want the oil to heat up as you prepare your plantains. Peel and slice your plantains, I prefer an oval shape (cut at a slant) or you can slice in circles. Once your oil is hot, add your plantains to the pan. cook until caramelized and brown (I like mine a little burnt on the edges) flip and cook the other side.

8. Pro tip: make sure your plantain is ripe before cooking, this process can take a couple of days, similar to banana. You can test this by gently squeezing them to feel how soft they are.

9. Once the chicken is finished cooking, remove from airfryer or oven and set aside. Apply sauce and serve with sides. Enjoy and let me know what you think!