Jamaican Jerk Chicken Recipe
Jamaican Jerk Chicken Recipe, contributed by Tracie Blake
New! Click here to read my top- tier list of recommended products and services.
We inherited the "jerk" method from the Arawaks, the earliest recorded inhabitants of Jamaica. They found their food through farming, hunting and fishing. To preserve their meat they used a storage method called "jerking".
Here they dug a hole in the ground, place stones on the bottom, place their meat on top and poke holes in the meat.
After this, they would insert a mixture of herbs and spices in the holes. Then, when desired, they would cut portions of the meat and cook on an open fire -this gave the meat the "smoked" flavour.
We may not have kept the preservation method, but certainly kept the approach to seasoning and cooking, and this has been passed down and inculcated as a part of our unique culture from generation to generation.
Today, we jerk a wide array of meats including chicken, pork, lobster, conch and fish.
The Jamaican Jerk Chicken is special though, it’s a delectable way of cooking chicken that melts in your mouth and tantalizes the taste buds making you want more and more.
Of course, the secret is…. actually no secret at all, the ingredients.
Here is a simple recipe. Go ahead, give it a try!
Jamaican Jerk Chicken Recipe
- 3 lbs Chicken [cut to preference]
- 2 Tbsp Ground Allspice
- 2 Tbsp Dried Thyme (Finely chopped)
- 1 Tsp Cayenne Pepper
- 1 Tsp Black Pepper
- 1 Tsp Ground Sage
- 1 Tsp Garlic Powder
- 1 Tbsp Brown Sugar
- ½ Cup Cooking Oil
- ½ Cup Soy Sauce
- 1 Cup White Vinegar
- 6 Scotch Bonnet Peppers (Finely chopped)
- 1 Tsp Salt
- 2 Onions (Finely chopped)
- In a bowl, combine allspice, thyme, cayenne pepper, black pepper, sage, salt, garlic and sugar.
- Mix all these herbs and spices together well.
- Then, add cooking oil, soy sauce and vinegar. Mix all these together. Add scotch bonnet pepper and onion.
- Mix everything well.
- Add chicken pieces ensuring all pieces are covered with the mixture.
- Let sit for at least an hour for it to marinate.
- After marinating, place on grill and cook until chicken is done.
- Turn and baste each side with the jerk sauce.
Serve with rice & peas and vegetables, festival- or anything you like!
Results are best if cooked on a grill but it can also be baked in an oven. If you have any sauce left over, don’t worry because it can be used as dipping sauce on the side.
Believe me; you really haven’t had Jerk, until you’ve had our Jamaican Jerk Chicken!
Ready To Cook Authentic Jamaican?
Click Here to see the full list of our easy and exciting Jamaican recipes, completely free!
Pages Related To Jamaican Jerk Chicken Recipe
And please, don't miss these exciting pages:
Make sure you subscribe to my free monthly e-zine My Island Jamaica Digest (MIJD) and stay with the latest from Jamaica!
Return to Food from Jamaica from Jamaican Jerk Chicken Recipe
Return to My Island Jamaica Homepage from Jamaican Jerk Chicken Recipe
Recommended For You ...
And, Before You Go!
Here (below) are some sweet deals on matching products at Amazon that you might have otherwise missed.
Amazon.com, by the way, is the internet's most reputable retailer and usually showcases only the best products that are related to your search. Be sure to check them out.
Note: If link does not show, please click here to be redirected to our page at Amazon.com.
Great Articles You Might Have Missed
Please help me get the message out by sharing this article with your friends on social media (links below). Thnx ;-)
Also connect with My-Island-Jamaica.com on Social Media:
Facebook | Twitter | Instagram | Youtube
P.S. Didn't find exactly what you were looking for? Still need help?
Click Here to try our dependable and effective Site Search tool. It works!
Or, simply click here and here, to browse my library of over 500 questions and answers! Chances are someone already asked (and got an answer to) your question.
Top Of Page
About The Author
A patriotic Jamaican who adores his culture, Wellesley has been using this medium to share what he calls 'the uniqueness of Jamaica with the world' - since April 2007.
To date, he serves over 8,300 unique readers / viewers per day.
His efforts have earned him featured positions in local publications, including the Jamaica Gleaner's Hospitality Jamaica, Carlong Publishers, as well as recognition from numerous prestigious international agencies and universities.
He invites you to join his friends list and stay updated on all the latest. You are also invited to join his exclusive patron community.