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    Jamaican Fiery Grilled Jerk Chicken

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    Pixicook editorial team

    An intensely flavorful and spicy grilled jerk chicken, marinated with a blend of Scotch bonnet peppers, herbs, and spices, then grilled to perfection.

    Ingredients for Jamaican Fiery Grilled Jerk Chicken

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Scotch Bonnet Peppers, whole

    each

    Substitute chevron-down

    Scallions, roughly chopped

    each

    Substitute chevron-down

    Fresh Ginger, roughly chopped

    0 oz

    Substitute chevron-down

    Garlic Clove

    each

    Substitute chevron-down

    Thyme Leaves

    tablespoons

    Substitute chevron-down

    Ground Allspice

    tablespoons

    Substitute chevron-down

    Nutmeg

    teaspoons

    Substitute chevron-down

    Dark Brown Sugar

    tablespoons

    Substitute chevron-down

    Soy Sauce

    cups

    Substitute chevron-down

    Lime Zest

    tablespoons

    Substitute chevron-down

    Lime Juice

    cups

    Substitute chevron-down

    Olive Oil

    cups

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Whole Chicken, back removed, split in half along breastbone

    0 lb

    Substitute chevron-down

    Whole Allspice Berries

    cups

    Substitute chevron-down

    Dried Bay Leaves, loosely packed

    cups

    Substitute chevron-down

    How to Make Jamaican Fiery Grilled Jerk Chicken

    1. Prepare the marinade

    Blend the Scotch bonnet peppers, scallions, ginger, garlic, thyme, ground allspice, nutmeg, brown sugar, soy sauce, lime zest and juice, olive oil, kosher salt, and freshly ground black pepper in a food processor or blender until you achieve a rough purée.

    2. Marinate the chicken

    Place the chicken halves in gallon-sized zipper-lock bags or a large baking dish, dividing the marinade equally between them. Seal the bags or cover the dish with plastic wrap, then refrigerate for at least 10 hours and up to 1 day.

    3. Prepare the grill

    Light a charcoal grill or preheat a gas grill. If using charcoal, use a chimney starter to get the coals hot. Spread a generous layer of bay leaves and whole allspice berries over the cooler side of the grill.

    4. Begin grilling the chicken

    Place the marinated chicken halves skin-side up on top of the bay leaves and allspice berries, then cover the grill. Cook the chicken for about 15 minutes.

    5. Add more bay leaves and allspice

    Add more bay leaves and allspice berries to the hot side of the grill and continue cooking the chicken, covered, for another 15 minutes.

    6. Cook until done

    Add new coals to the grill if necessary and place the remaining bay leaves and allspice berries on the hot side. Cook the chicken until an instant-read thermometer inserted into the thickest part of the breast reads 145°F, about 20 minutes longer.

    7. Char the skin

    Uncover the grill and transfer the chicken halves to the hot side to char the skin. Cook for about 3 minutes, then flip the chicken and cook for an additional 4-6 minutes until the skin is well-charred and crispy.

    8. Rest and serve

    Transfer the grilled jerk chicken to a platter and let it rest for 5 minutes before serving.

    Variations

    Jerk Chicken Wings

    Bake or grill wings with the marinade for a flavorful, party-friendly dish.

    Jerk Pork

    Substitute chicken with pork chops or tenderloin, pairing the marinade with the fattiness of pork.

    Jerk Roast Chicken

    Roast a whole chicken with the jerk marinade for deeply flavored and crispy skin.

    Jerk Beef

    Use the marinade on flank or skirt steak for a flavorful addition to tacos, salads, or as a main.

    Adjust the Heat

    Use different chili peppers like habaneros for a flavor change, or milder peppers like jalapeños for less heat.

    Pitfalls and tips

    Internal Temperature

    Use a meat thermometer to ensure that the chicken reaches the safe internal temperature of 165°F (74°C). Don't rely on color alone, as the marinade and smoke can make it darker than usual.

    Marinade Mastery

    The heart of jerk chicken is its marinade. Use fresh ingredients for the best flavor—fresh thyme, scallions, ginger, garlic, and peppers are essential. The longer you marinate, the deeper the flavors will penetrate. Aim for at least 4 hours, but overnight is ideal. Make sure the chicken is fully submerged or evenly coated, and turn it a few times during the marinating process.

    Controlled Heat

    It's crucial to maintain a medium-low heat to avoid burning the exterior before the interior is cooked. Jerk chicken should be grilled slowly, allowing the meat to cook through and absorb the smoky flavors without charring excessively. Use indirect heat by placing coals to one side or turning on only half of the burners.

    Scotch Bonnet Peppers

    These are traditional and pack a punch not just in heat but in flavor. If you can't handle too much spice, remove the seeds and membranes, but don't substitute them with a milder pepper if you want an authentic taste. Always handle these peppers with gloves to avoid burns.

    Resting Time

    Like any other meat, let the chicken rest for a few minutes after grilling. This allows the juices to redistribute, ensuring that each bite is moist and flavorful.


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