John Myers
Jerk Chicken – Jamaican Grilled Chicken
The perfect jerk chicken – jamaican grilled chicken recipe with a picture and simple step-by-step instructions.
- 6 piece Chicken legs
- 2 piece Spring onions
- 1 piece Clove of garlic
- 1 piece Ginger (2cm)
- 5 Stalk Fresh coriander
- 8 Stalk Fresh parsley
- 1 piece Fresh scotch bonnet chilli
- 2 piece Dried birds eye chilli
- 20 piece Dried allspice grains
- 2 piece Dried cloves
- 0,25 piece Cinnamon stick
- 20 piece Dried peppercorns
- 2 tbsp Cane sugar
- 1 tsp Turmeric
- 1 tbsp Honey
- 2 tsp Coarse sea salt
- 1 piece 6-Liter-Gefrierbeutel
- 3 tbsp Hickory wood chips
- Our jerk chicken is cooked on the grill in hickory smoke. Therefore, you should put the wood chips in water overnight, then they develop a more intense aroma and the chips don’t burn as quickly.
- First, boning the washed chicken legs and cutting the meat side a few times. Important: do not cut through!
- Then take a large mortar in which you grind the salt, the cane sugar, the Birds Eye chilies, the pepper, the allspice, the turmeric, the cinnamon stick and the cloves to a spice powder.
- Peel the garlic and ginger and cut both into small pieces. The Scotch Bonnet cuts once and removes the seeds, the white membranes (that’s where the hellish spiciness is inside) and the stem base. Cut the fresh herbs, the spring onions, and the scotch bonnet into small pieces and put everything in the mortar. Crush everything vigorously and then stir in the honey. Rub the chicken on all sides with the spice mixture and put it in the freezer bag. Press the air out of the bag and tie a knot. The chicken should marinate in the refrigerator for about 24 hours.
- Take the chicken out of the refrigerator an hour before grilling so it can reach room temperature.
- When grilling we need one area with direct and one with indirect heat. Place the chicken skin-side down in the direct heat area and let it brown properly for about 5 minutes. Then place the jerk chicken on the indirect heat and sprinkle the drained wood chips on the coals. Cook in the smoke for about 20 minutes with the lid closed. Finally, turn the chicken and let it take on color over the direct heat.
- It’s an incredibly delicious dish, you’ll love it!
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