JAMAICAN JERK CHICKEN

Prep time: 2 hrs 25 mins | Cook time: 1 hr 30 mins | Total time: 3 hrs 55 mins | Servings: 6

If you have not tried authentic Jamaican Jerk chicken, it is time to make this easy recipe! Perfectly slow roasted on the grill and serve with scotch bonnet sauce. I’m pretty sure you’ll love the super juicy, succulent chicken straight from the masters in Jamaica!

INGREDIENTS :

• 1 whole chicken, around 2 to 3 pounds, spatchcocked

Jerk rub:

• 1 tbsp packed dark brown sugar
• 1 tbsp ground thyme
• 1 tbsp white vinegar
• 1 tbsp soy sauce
• 1 tsp black pepper
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp ground sage
• 1 tsp chilli powder
• 1/2 tsp dried ginger
• 1 tsp onion powder
• 1 scotch bonnet pepper, seeds, and veins removed for less heat (optional) chopped
• 3 tsp ground allspice

Scotch Bonnet sauce:

• 2 Scotch Bonnet peppers, chopped
• 1 tsp reserved marinade
• 1 clove garlic
• 1/2 onion, chopped
• 1/4 c. chopped pineapple or 1/8 c. pineapple juice
• 1/8 c. white vinegar
• 1 tsp salt
• 1 tablespoon brown sugar
• 1 lime, juiced

DIRECTIONS :

Step 1: Remove the backbone of the chicken to allow it to be fully opened out and flattened. Set aside.

Step 2: In a small food processor, place the jerk marinade ingredients. Process until paste forms. Keep about 1 tbsp of the jerk marinade for the sauce.

Step 3: With the rest of the spice marinade, cover the chicken, making sure to coat the chicken well. Tent the chicken and keep it in the fridge for at least 2 hours or 24 hours.

Step 4: In the food processor, mix the scotch bonnet sauce ingredients to your preferred chunkiness. To a saucepan, transfer the sauce and heat for about 15 minutes on low heat. When done, place the sauce in a serving dish and let it cool in the fridge until ready to serve.

Step 5: Prepare the grill or oven. Preheat the grill to medium-low heat or the oven to 400 degrees F or 200 degrees C.

Step 6: Take the chicken from the fridge and transfer it to the preheated grill or lay on the oven roasting rack. Cook the chicken until the internal temperature reads 160 degrees F. When done, remove the chicken from heat and let it stand for approximately 10 minutes before slicing.

Step 7: Before serving, chop the chicken into smaller chunks. Enjoy with the scotch bonnet sauce.

Notes:

• Keep the excess spice marinade or sauce in the fridge for up to 1 week.
• The authentic Jamaican way is slow roasting the chicken on a grill on medium-low heat.

Nutrition Facts:

YIELD: 6, SERVING SIZE: 1 serving
Amount Per Serving: CALORIES: 308TOTAL FAT: 16gSATURATED FAT: 4gTRANS FAT: 0gUNSATURATED FAT: 10gCHOLESTEROL: 88mgSODIUM: 634mgCARBOHYDRATES: 12gFIBER: 2gSUGAR: 7gPROTEIN: 28g