Smoky and aromatic grilled Jamaican jerk chicken that is full of flavor with mild heat levels.
I feel like I should have jerk chicken at least once a month. If not chicken, then something jerked whether its ribs, lamb chops, or fish. These jerk chicken leg quarters met this month’s fix and the wait was definitely not in vain.
I don’t have access to pimento, the wood that gives jerk chicken that flavor and fragrance you find at a curbside shack in Jamaica. But I have the ingredients to make a proper brine and marinade. The brine and marinade add flavor to the outer surface as well as infuse the interior with all those wonderful jerk spices and seasonings like the fresh ginger, allspice, cinnamon, thyme, and garlic. I like my jerk with some serious heat check, but feel free to remove the seeds from the habanero/scotch bonnet peppers if you prefer a milder profile.
Jerk Chicken Ingredients
You can use store-bought jerk marinade or make your own using my jerk sauce recipe. I don’t have access to pimento, the wood that gives jerk chicken that flavor and fragrance you find at a curbside shack in Jamaica. But I have the ingredients to make a proper brine and marinade. The brine and marinade add flavor to the outer surface as well as infuse the interior with all those wonderful jerk spices and seasonings like the fresh ginger, allspice, cinnamon, thyme, and garlic.
I like my jerk with some serious heat check, but feel free to remove the seeds from the habanero/scotch bonnet peppers if you prefer a milder profile.
I chose leg quarters for this recipe, but feel free to use chicken breasts as I’ve done in other recipes or use the whole chicken for that matter. Dark meat takes longer to cook, but it’s also harder to mess up as chicken breasts can easily dry out if you’re not careful.
How To Make Jerk Chicken (step by step)
Step 1: Blend marinade ingredients into smooth paste
Step 2: Marinate chicken refrigerated 4-24 hours
Step 3: Grill the chicken
Serving Suggestions
Serve with a nice cabbage recipe or slaw along with Jamaican rice and peas.
Other ideas include:
Caribbean Jerk Chicken Cooking Key Tips
- Wear gloves when handling the peppers as they are super hot
- Wash knife, cutting board, and any other surface the peppers may have come into contact with
- Cut slits into the chicken before marinating. This will help the chicken absorb more of the flavors
- Adjust heat levels up or down by the amount of peppers used as well as seeds and veins. Heat comes from the seeds and veins of chili peppers.
- Let chicken reach room temperature before cooking
- Allspice berries and bay leaves can help replicate flavor from pimento wood. Smolder them with your heat source when grilling
- This recipe can easily be converted to an oven bake if you don’t have access to a grill or prefer to use your oven.
For other similar recipes you might like, try these:
Pan-Roasted Jerk Chicken Thighs
If you make these Caribbean jerk chicken quarters, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.
Ingredients
- 4 whole chicken leg quarters
- 2 cups jerk marinade or store-bought
Instructions
- Discard stems, seeds, and ribs from 2 chiles and coarsely chop.
- Coarsely chop remaining chile including seeds (for a less spicy dish, seed half or all of chile before chopping).
- Blend chiles with remaining ingredients except chicken in a food processor until a paste forms.
- Cut several 1-inch-long slits in each piece of chicken, then rub paste all over chicken, rubbing it into slits.
- Marinate, covered and chilled, at least 2 hours or up to 1 day (longer is better for flavor).
- To cook chicken on a charcoal grill: Grill chicken, skin sides down on indirect heat, turning occasionally, until cooked through, 30-45 minutes.
- To roast chicken in oven: Place chicken skin sides up, in large baking pan on middle of a preheated 450°F oven, until cooked through, 25 to 30 minutes. Then turn on broiler and broil chicken, about 4 inches from heat, until skin is browned and crisp, 2 to 3 minutes.
Notes
- Wear gloves when handling the peppers as they are super hot
- Wash knife, cutting board, and any other surface the peppers may have come into contact with
- Cut slits into the chicken before marinating. This will help the chicken absorb more of the flavors
- Adjust heat levels up or down by amount of peppers used as well as seeds and veins. Heat comes from the seeds and veins of chili peppers.
- Let chicken reach room temperature before cooking
- Allspice berries and bay leaves can help replicate flavor from pimento wood. Smolder them with your heat source when grilling
- This recipe can easily be converted to oven bake if you don't have access to a grill or prefer to use your oven.
Nutrition
Leave a Reply