Juicy Jamaican Jerk Chicken
This juicy Jamaican jerk chicken uses Walkerswood Mild Jerk Seasoning as an easy, flavorful base, then hooks it up with fresh scallions, garlic, ginger, thyme, allspice, browning, and Scotch bonnet. Grill it or finish it in the oven for deeply seasoned chicken with a smoky, caramelized outside and tender, juicy center.
Servings: 8
Cost: 10
Ingredients
- 8-10 bone-in chicken peices
- 3 tbsp browning
- 1/2 cup walkers wood mild jerk seasoning
- 6 sprigs thyme
- 2 tbsps ketchup
- 2 tbsps dark brown sugar
- 3 teaspoons salt
- 1 tbsp olive oil
- 4 all spice berries
- 3 scallions chopped
- 1 tbsp grated ginger
- 5 garlic cloves minced
- 1 small scotch bonnet pepper (IF YOU WANT SPICY) chopped
Instructions
- In a large bowl, combine the jerk seasoning, browning, ginger, garlic, ketchup, allspice berries, scallions, fresh thyme, Scotch bonnet pepper (if using), and salt. Add the chicken and massage the marinade into every piece, making sure it’s completely coated. Cover and refrigerate for at least 1 hour or up to overnight. Overnight is best, but even an hour will give you plenty of flavor.
- 2. GRILLING METHOD Preheat your grill to medium-high heat. Add the chicken and cook undisturbed for about 6–8 minutes, or until you get a nice char. Flip and char the second side. Once the chicken has good color, reduce the heat to medium or move the chicken to a cooler/indirect side of the grill. Continue cooking, flipping occasionally, until cooked through. My little trick: Lightly spray the chicken with beer once or twice while it cooks. You can cover the opening of the bottle with your finger and gently spray it over the chicken, or pour some beer into a food-safe spray bottle. You only need a little—you’re not trying to soak the chicken .Cook until the thickest part of the chicken reaches at least 165°F, making sure the thermometer isn’t touching the bone. Remove from the grill and let rest for 5–10 minutes before serving.
- 3. OVEN METHOD Preheat the oven to 350°F.Heat a thin layer of oil in a large oven-safe skillet over medium-high heat. Working in batches if needed, sear the chicken for 2–3 minutes per side, or until a deep brown crust develops.Transfer the skillet to the oven. If your skillet isn’t oven-safe, transfer the chicken to a baking dish or sheet pan.Bake uncovered for 30–40 minutes, depending on the size of your chicken pieces, until the thickest part reaches at least 165°F.Pro tip: About halfway through cooking, lightly spray the chicken with beer—about 4–6 sprays is plenty. This gives it another little layer of flavor.Let the chicken rest for 5–10 minutes before serving
Nutrition
Serving: 2peices | Calories: 312kcal | Carbohydrates: 2g | Protein: 38g | Fat: 12g