While researching recipes for jerk chicken, I was struck by how many home cooks try to add their own “other” ingredients. Non-traditional items including parsley, nutmeg, 5-spice powder, or even soy sauce are in some recipes. To experience the traditional version of this signature Jamaican chicken I turned to YouTube, where it’s easy to find home cooks who share their cooking from their cultures. You can’t rely on the top Google search results for a traditional recipe, it really requires much more digging. From researching the perspectives of numerous Jamaican-based sources … my favorite video is still John Bull’s Reggae Kitchen.
I have yet to make jerk chicken from scratch, but in the meantime I rely on some really good store-bought jerk seasonings to achieve the next best option. Both brands Jamaican Choice and Grace contain ingredients which stay true to the most traditional of recipes without some of the wild ingredients. Mild and hot versions are available. Walkerswood brand offers is my third favorite option which I use if that’s all that’s available because it seems more salty.
These jerk chicken seasonings are available mild or hot. Also, a tomato-based jerk barbecue sauce (above-left) is great for dipping.
Jerk chicken has an amazing history tied to slavery and colonization. Jerk marinade utilizes a mix of native Jamaican and European ingredients … English thyme, dried Pimento (aka. allspice) berries, and Scotch Bonnet peppers. Temperature wise, the meat was originally cooked at such a low temperature so that the low smoke level would not reveal the Jamaicans’ whereabouts to European slave catchers. Cooking low and slow was for survival, and yielding a succulent meat that falls off the bone was, and still is, a pleasant side effect.
Jerk chicken was also originally cooked in a pit dug into the ground. Chicken was infused with smoked flavor from Pimento wood which is native to Jamaica. However, Pimento wood is not allowed out of the country and we can’t all dig fire pits. So grilling on my balcony over charcoal using hickory chips with will be as close I can get.
Add more heat in your jerk chicken
These heavenly jars of jerk seasoning are available in both mild and spicy versions. If you want a spicy marinade but all you can find is mild, just head on over to the produce department and look for Scotch Bonnet peppers. They can be hard to spot sometimes, so refer to my shopping guide to make sure you grab the right peppers.
All you have to do is chop one up real find (almost minced) and mix it into the mild version. Scotch Bonnets are either sold by weight, or in tiny cartons. You probably won’t need more than one or two. If you have to buy an entire carton, you can freeze them, make some Scotch Bonnet vinegar the same way I made Tabasco vinegar. Having some spicy vinegar and pickled hot peppers comes in handy in so many recipes, including my Sweet Potato Dip with Jamaican Curry and Candied Ginger.
What To Do
Often times jerk chicken is done with legs and thighs, but I frequently do a whole chicken, and also wings. Here is a quick rundown of what you need to do.
- Marinate your chicken overnight in the fridge and be sure to insert the seasoning under the skins. If you’re jerking a whole chicken, use a spoon turned upside down to loosen the breast and thigh skin so you can really get in there. Massage the chicken to distribute the seasoning evenly.
- If you’re jerking a whole chicken, butterfly it. Carefully cut out the spine, break the ribs and and press the chicken as flat as possible. Save the spine to make chicken stock.
- To keep the breast from drying out, arrange the coals so one side of your grill is hotter. Keep the breast on the cooler side with the indirect heat.
- Flip your chicken frequently, it gives that rotisserie type of effect because it distributes the juices by way of gravity
- Allow your marinated chicken to come to room temperature before you put it on the grill, about 2 hours. A too-sudden change in temperature creates tough meat. Nothing about jerk chicken is quick and easy.
- Only one layer of coals is needed for a grill that is 6 to 8 inches from the coal rack, which assures a low ‘n slow temperature. There is no need to use a thermometer if you keep this in mind.
- Be patient.
- Feel free to finish it off in the oven. It’s quite common to transfer your chicken to the oven once it has absorbed all the smoke it needs.
Jerk Chicken in the Oven
Don’t have a grill? Or, just not in the mood to barbecue? Simply cook it in the oven. The same rules apply to oven cooking. Follow the rules above, but keep in mind the following:
- Most ovens are hotter towards the back. If you’re jerking a whole chicken, keep the breast towards the front.
- Frequently rotate your pan 180 degrees to account for uneven heat distribution.
- Many recipes call for 250 degrees. My oven could not maintain such a low temperature, the flame died down. If you have the same problem, 300 degrees works just fine.
What else to do with your Jerk Chicken …
Make some jerk chicken tacos! It’s cultural fusion cooking at its best … Mexico meets Jamaica on one plate. Mexican cuisine is full of succulent and spicy meats, so jerk chicken fits right in with this corn-tortilla-filled comfort food. Also make a batch of my Jamaican Curry Sweet Potato Dip with Candied Ginger (pictured below) to spread on the first layer of your tortilla for a spicy/sweet edge.
