Jamaican Jerk Chicken


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Servings: 4-6
2hrs 30mins
  • 2 tablespoons ground thyme
  • 1 tablespoon ground rosemary
  • 1 tablespoon ground allspice
  • 1 tablespoon ground ginger
  • 1 1⁄2 tablespoons sea salt
  • 1 1⁄2 teaspoons onion powder
  • 1 1⁄2 teaspoons black pepper
  • 1 1⁄2 teaspoons ground cinnamon
  • 3⁄4 teaspoon ground nutmeg
  • 3⁄4 teaspoon garlic powder
  • 3⁄4 teaspoon paprika
  • 2 teaspoons ground scotch bonnet peppers (habanero)
  • 12 bay leaves (finely crumbled)
  • 1⁄3 cup sugar
  • 3 lbs chicken (pieces, wings, halves, whatever)
  • 1 lime, juice of
  • 1⁄4 cup olive oil
  • Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
  • Whisk together lime juice and olive oil.
  • Rub chicken well with lime/oil mix. Do not marinate.
  • Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.
  • Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
  • Prepare grill for direct/indirect grilling.
  • Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
  • Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
  • One quick dance across the direct heat before serving will help crisp it a bit.
  • Serve with plenty of napkins.

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