Jerk Chicken
Leo’s Take: One of not my favorite foods to make and to eat. Jerk chicken is full of rich flavor and really makes you feel like you’re hanging on the Black river munching and cooking in Saint Elizabeth, Jamaica.
Servings 4-6.
Prep time - 20 minutes.
Total time: 2.5 days (brining and marinating) + cooking time.
Ingredients:
For the Brine (optional but recommended for the best Jerk):
1/2- cup kosher salt
1/4 - cup granulated sugar
1 1/2 - Tablespoon Whole Allspice
6 - garlic cloves crushed (not peeled)
1 - Scotch Bonnet pepper, halved
1 (2-4 inch) piece of ginger roughly chopped (not peeled).
1 - Whole chicken, broken into 6 pieces breasts, legs, wings.
For the Jerk Marinade/Sauce:
1 cup Soy sauce
1/2 cup fresh Thyme leaves
1/2 Worcestershire sauce
2 tablespoon ground Allspice
1 tablespoon light brown sugar
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 garlic cloves chopped
1 teaspoon coriander
4 fresh bay leaves
2 bunches of scallions chopped
2 Scotch Bonnet peppers halved
1 (3-inch) piece ginger, peeled and chopped.
For the Jerk dipping sauce:
2 tablespoons vegetable oil
1/4 cup minced ginger
10 garlic cloves minced
3 yellow onions chopped
3 1/2 cups tomato paste
1 1/2 cups dark brown sugar
1 1/4 cups jerk marinade.
Instructions:
Brine the chicken: Heat the salt, sugar, allspice, garlic, habanero, and ginger with 1-gallon water in a large saucepan over medium until the salt and sugar have dissolved. Add two large handfuls of ice and cool completely. Add the chicken and cover. Refrigerate overnight.
Make the Jerk marinade: Place all the ingredients in a blender or food processor and purée until smooth. After the chicken has been brined for 24 hours, remove it from the brine and pat dry with a paper towel. Place the chicken in a shallow dish and coat in ¾ cup of the jerk paste. Cover directly with plastic wrap and refrigerate for 24 hours.
Make the Jerk dipping sauce: Heat the oil in a medium saucepan over medium-low. Add the ginger, garlic, and onions and cook until soft, about 8 minutes. Add the tomato paste, brown sugar, and jerk marinade and cook, stirring occasionally, until thick, about 1 hour. Cool, then transfer to a blender and purée until smooth. Makes about 5 cups.
To grill the chicken, light your grill. Take a grate and place it on the upper level of the grill. Sprinkle wood chips that have been soaked in water over the grate. Place the chicken on the grill grate and cook for 15-20 minutes then flip, and grill until charred on each side for another 15-20 minutes a thermometer inserted into the thickest part of the chicken reads 165°F, about 30 minutes.
Brush with some of the barbecue sauce and cook until a little more charred. Transfer to a cutting board and wrap in foil for 10 minutes, then chop into 2-inch pieces. Serve with more Jerk sauce and rice and peas (beans) and a slaw.
Note: If you have a coal grill or a smoker, light a charcoal grill. Sprinkle wood chips that have been soaked in water over the coals. (Pimento wood is the best to use).