Marinating and smoking technique developed by the Maroons (escaped African slaves) in the mountains of Jamaica, combining native spices such as allspice with meat preservation techniques.
Latin American
Jerk Chicken
Traditional Jamaican jerk chicken, spicy and aromatic, authentic step-by-step recipe.
- Jamaica
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 34 g
- Carbohydrates 8 g
- Fat 26 g
Story behind the dish
Preparation
Jerk Chicken is a Jamaican preparation with medium difficulty. Reserve about 75 minutes in total (30 for mise en place and preparation, 45 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 chopped chicken.
- Have ready: 4 chives.
- Ten listo: 3 chiles scotch bonnet.
- Have ready: 1 piece of ginger.
- Have ready: 4 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Crush chives
Grind chives, scotch bonnet chili, ginger, garlic, allspice, cinnamon, thyme, vinegar, soy, lime and oil until you obtain a paste (jerk marinade). Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Watch the exact point indicated; An extra minute can alter the result. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.Watch the exact point indicated; An extra minute can alter the result.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Marinate the chicken with this paste, covering all the pieces well.
Marinate the chicken with this paste, covering all the pieces well, for at least 4 hours (ideally overnight). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Preheat grill or oven to medium heat
Preheat the grill or oven to medium heat. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Roast the chicken over indirect heat (or in an oven at 190°C) for 35-45…
Roast the chicken over indirect heat (or in a 190°C oven) for 35-45 minutes, turning occasionally. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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The last minutes
In the last few minutes, increase the direct heat to brown and caramelize the skin well. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Let it rest for a few minutes before serving with rice and peas…
Let it rest for a few minutes before serving with rice and peas. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Chef's tips
- Scotch bonnet is very spicy - wear gloves when handling it and adjust the amount to your tolerance.
- Marinating overnight develops much more flavor than a short marinade.
Variations
- pork jerk
- Traditional smoked version over pimento wood (allspice wood)
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