Classic Jerk Chicken Recipe
This recipes makes enough paste for 4 whole chickens cut up. Use what you need and portion the rest and freeze. This rub is especially delicious on bone-in chicken but can be used with bone-out thighs as well. It can be served with a mango salsa or yoghurt sauce to cool the spice, or even simply with slices of avocado.
Ingredients
- For the Paste
- 14 whole cloves or ½ tsp ground
- 4 tsp. allspice
- 2 medium onions, cut in half
- 4 green onions, white and green parts,
- roughly chopped
- 1 tsp. fresh thyme leaves
- 2 scotch bonnet chilies, cores, seeds, and
- ribs removed, or another kind of hot fresh
- chili
- ½ tsp. ground nutmeg
- ½ tsp. ground cinnamon
- 1½ inch piece fresh ginger, washed (but
- not peeled), sliced
- 2 Tbs. salt
- 1 Tbs. freshly ground pepper
- 6 cloves garlic
- 1 whole chicken cut in 8ths
- 2 Tbs. vegetable oil
Instructions
- 1
For the Paste: Put all the ingredients in a food processor. Process for a few minutes until a coarse paste is formed. Scrape down the sides as necessary. Set aside.
- 2
For the Chicken
- 3
2 Tbs. vegetable oil
- 4
2 chickens bone in, skin on, cut in ⅛ths (or the equivalent of 6 pounds of chicken, I use only thighs and legs)
- 5
Mix about ¼ of the paste (save the rest of the paste, refrigerated for up to 3 weeks or portion and freeze) with the vegetable oil in a bowl, rub the paste all over the chicken even under the skin. Refrigerate for at least 30 minutes.
- 6
Meanwhile heat the grill to high. When the grill is hot, make a multilevel fire but leaving the back side of the grill on high and the rest on med-low. Place the chicken on the cooler part of the gill skin side up and close the cover of the grill. Cook about 25 minutes on the first side and then 20 minutes on the skin side. Move the chicken around a little so that all the pieces cook evenly.
- 7
Let the chicken rest for 5 minutes before serving. Serves 4 How to Store the Paste: Store the paste in a non-reactive container (I like glass) and it will keep in the refrigerator for up to 1 week. Or freeze for up to six months.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
You Might Also Like
More chicken & turkey recipes→
Chicken & Turkey
Zaatar Roasted Chicken with Onion and Garlic
This delicious recipe, inspired by Bon Appetit is easy and can be doubled to feed a crowd. It can be done well in advance or last minute.
July 17, 2022
Chicken & Turkey
Turkey and White Bean Smash Burgers
These burgers are unlike most turkey burgers. Because of the addition of white bean, they are so moist and delicious. You can serve them on a bun (not reflected in the nutritional analysis) or wrapped in a lettuce leaf with a slice of tomato!
June 29, 2022
Chicken & Turkey
Herbs De Provence Roasted Turkey Breast
Herb de Provence is a French aromatic herb mixture made up of thyme, rosemary, bay leaf, basil, savory, marjoram and can include lavender, fennel seeds and dries sage. It can be found in the spice section of most grocery stores.
June 25, 2022
Frequently Asked Questions
How do I make Classic Jerk Chicken?
This Classic Jerk Chicken recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 19 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this classic jerk chicken ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.