Name: Grilled Jamaican Jerk Chicken
Prep time: 8 h
Cook time: 1 h
Total time: 9 h
Cuisine: Caribbean
Ingredients: 1 bunch scallions, roughly chopped; 2-4 scotch bonnet or habanero peppers, seeds removed, roughly chopped; 2” ginger, roughly chopped; 4 garlic cloves, roughly chopped; 2 tablespoons fresh thyme, leaves only; ¼ cup fresh cilantro, roughly chopped; ⅓ cup red onion, roughly chopped; 3 tablespoons dark brown sugar; 1 ½ tablespoons allspice; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ¼ teaspoon cloves; 2 tablespoons fresh lime juice; ½ tablespoon lime zest; ¼ cup less sodium soy sauce; 2 tablespoons rice wine vinegar or apple cider vinegar; 4-6 pounds whole chicken, cut into 10 pieces; 1 cup room temperature lager such as Red Stripe or pineapple juice; 1/3 cup whole allspice berries, optional; Kosher Salt to season

Grilled Jamaican Jerk Chicken

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Fire up the grill and celebrate a laid-back vibe and the flavors of the Caribbean with this savory, sweet, and spicy Grilled Jamaican Jerk Chicken.

Author: Nicole Stover
Prep Time: 480
Cook Time: 60
Total Time: 9 hours
Yield: 4-6 1x
Category: Entree
Method: Grilling
Cuisine: Caribbean

Ingredients

Scale

1 bunch scallions, roughly chopped
2–4 scotch bonnet or habanero peppers, seeds removed, roughly chopped
2” ginger, roughly chopped
4 garlic cloves, roughly chopped
2 tablespoons fresh thyme, leaves only
1/4 cup fresh cilantro, roughly chopped
1/3 cup red onion, roughly chopped
3 tablespoons dark brown sugar
1 1/2 tablespoons allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 tablespoons fresh lime juice
1/2 tablespoon lime zest
1/4 cup less sodium soy sauce
2 tablespoons rice wine vinegar or apple cider vinegar
4–6 pounds whole chicken, cut into 10 pieces
1 cup room temperature lager such as Red Stripe or pineapple juice
1/3 cup whole allspice berries, optional
Kosher Salt to season

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Instructions

Add the first 16 ingredients to a food processor or blender and pulse until it is smooth. It’ll be somewhere between a paste and liquid.
Cut your chicken breasts in half. Add the chicken to a bowl or large plastic bag. Add ¾-1 cup of the Jamaican jerk marinade to the chicken and toss, making sure it is fully coated. Reserve the leftover marinade and refrigerate.
Allow your chicken to marinate for 8 hours up to overnight, occasionally massaging it.
Prepare your grill for two zone cooking, banking your charcoal to one side of the grill to create a hot zone and cooler zone. Add allspice berries to your ashed over charcoal for an authentic flavor if desired, or wood chips such as cherry, pecan, or applewood. Your grill should be around 350 degrees.
Remove your chicken from the marinade but don’t pat dry. Season both sides generously with kosher salt.
Add the beer and 2 tbsp of the reserved marinade to a small grill safe pot and stir to combine. You can also use a spray bottle.
Place the chicken skin side up on the cool side and close the lid. Allow the chicken to grill indirect for 30 minutes.
After 30 minutes flip and rotate your chicken, moving the pieces that were further away from the charcoal closer. Begin brushing your chicken with the basting liquid.
Continue to flip and rotate your chicken every 15 minutes, brushing with the liquid.
When your chicken is between 155-158 degrees move to direct heat to crisp up. Remove the chicken when it reaches 160 degrees.
Allow your chicken to rest for 10-15 minutes before serving.

Notes

The jerk marinade might smell at taste spicy raw, but it 2 peppers are only give a mild kick.
This marinade freezes well. Make extra!
Try this marinade on different types of protein.

Find it online: https://beachgirlgrills.com/grilled-jamaican-jerk-chicken/