Authentic Jamaican Jerk Chicken
ID: 35232fcc...
This authentic Jamaican jerk chicken is packed with bold, smoky, and spicy flavors. It features chicken marinated in a robust dry rub and a vibrant wet marinade made with scotch bonnet peppers, fresh thyme, allspice, and sorrel, then slow-cooked to smoky perfection over charcoal.
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🍳 Cooking Flow
Clean chicken leg quarters with vinegar/lime and coat with the dry seasoning rub. → Blend sorrel drink, scallions, scotch bonnet peppers, pimento peppers, garlic, ginger, thyme, and red onion to make the wet marinade. → Marinate the chicken in the wet mixture for 24-48 hours in the refrigerator. → Make a sweet jerk sauce by blending some of the wet marinade with honey and sorrel drink. → Grill the chicken slowly over lump charcoal infused with nutmeg and pimento berries until charred and cooked through.
Cooking Steps
Brief Cooking Order
Clean chicken leg quarters with vinegar/lime and coat with the dry seasoning rub. → Blend sorrel drink, scallions, scotch bonnet peppers, pimento peppers, garlic, ginger, thyme, and red onion to make the wet marinade. → Marinate the chicken in the wet mixture for 24-48 hours in the refrigerator. → Make a sweet jerk sauce by blending some of the wet marinade with honey and sorrel drink. → Grill the chicken slowly over lump charcoal infused with nutmeg and pimento berries until charred and cooked through.
Introduction
This authentic Jamaican jerk chicken is packed with bold, smoky, and spicy flavors. It features chicken marinated in a robust dry rub and a vibrant wet marinade made with scotch bonnet peppers, fresh thyme, allspice, and sorrel, then slow-cooked to smoky perfection over charcoal.
Step 1
Wash the chicken leg quarters thoroughly in a sink with water and vinegar or lime juice, cleaning out any internal organs like kidneys or liver.
Step 2
Add the dry rub seasonings to the cleaned chicken: ground allspice, ground ginger, sazón, ground garlic, dry jerk seasoning, and chicken seasoning. Mix and coat the chicken evenly.
Step 3
In a blender, prepare the wet marinade by adding 1 cup of sorrel drink, a bunch of scallions, scotch bonnet peppers, pimento peppers, whole allspice berries, garlic cloves, fresh thyme, red onion, and raw ginger. Blend until smooth.
Step 4
Pour the blended wet marinade over the dry-seasoned chicken. Thoroughly rub the marinade all over the chicken, making sure to stuff it under the skin. Let it marinate in the refrigerator for 24 to 48 hours.
Step 5
Prepare the sweet honey jerk sauce by blending some leftover wet marinade with a splash of sorrel drink and honey. Set aside to use for serving.
Ingredients List
Important Notes
Do not skip cleaning the chicken leg quarters—ensure the liver and kidneys are fully removed during washing.
Do not add extra salt to the dry rub since the pre-made seasoning blends already contain salt.
Marinating for 24 to 48 hours is highly recommended for the best flavor penetration.
Using lump charcoal instead of briquettes prevents chemical flavors from affecting the chicken.
If the grill gets too hot, spray the exterior lid with water to cool down the internal temperature.
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