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.
If you don’t want to make Jerk Chicken from scratch, you can 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 is my third favorite option because it seems more salty.
Jerk chicken cooking on my mini Weber grill
Jerk chicken wings, done in the oven.
The History of Jerk Chicken
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.
These jerk chicken seasonings are available mild or hot. Also, a tomato-based jerk barbecue sauce (above-left) is great for dipping.
Simply chop up and mash a Scotch Bonnet pepper and mix it into the mild version. 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.
Scotch Bonnet Pepper
Barbecue Jerk Chicken
What To Do
Jerk chicken is frequently made with leg quarters, but I prefer using a whole chicken or wings. Here is my list of cooking tips to guarantee success, no matter which chicken part you choose.
- 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. To do that, 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. A too-sudden change in temperature creates tough meat. Nothing about jerk chicken is quick and easy.
- You only need one layer of coals for a grill that is 6 to 8 inches from the coal rack. This creates a low and slow temperature.
- Your chicken is done when it easily falls apart at the joints. You don’t need thermometer.
- It’s okay to finish it off in the oven if the weather is not cooperating. Once your chicken has absorbed all the smoky flavor, all it needs is low and consistent heat.
Jerk Chicken in the Oven
Don’t have a grill? Or, are you just not in the mood to barbecue? Simply cook Jerk chicken in the oven. Still follow the rules outlined above, but also keep in mind the following:
- Home ovens are hotter towards the back. If you’re jerking breasts, keep them towards the front and frequently rotate your pan 180 degrees to account for this uneven heat distribution.
- Many recipes call for 250 degrees but many home ovens can’t maintain such a low temperature if you have a gas stove. If you have the same problem, just try as low as possible or closer to 300 degrees.
What else to do with your Jerk Chicken …
Make jerk chicken tacos! It’s cultural fusion cooking at its best … Mexico meets Jamaica on one plate. Mexican cuisine is full of succulent, spicy meats and 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. Spread it on the first layer of your tortilla for some sweet, spicy balance.
