Sunday Supper: Jamaican Me Crazy Jerk Chicken

Jamaican Jerk Chicken has been on my mind for months.  I was looking for time and an opportunity to try my hand at making an authentic jerk marinade.  I was expecting the marinade to be more complicated and was surprised to see that the ingredient list was lengthy but it was a throw together in one-bowl marinade.

No doubt there are a million variations to make jerk marinade and this is only one version with still a hundred ways to reshape even this one recipe.  At the end of the day this was a great introduction to having a very pleasurable experience.  The heat from the hot chiles shines through on the back end with a slow steady build, that never overpowers the other naturally intense flavors.

It was a good time to turn the music up loud, bring together family and friends and serve a great summer meal.

Served family style with pigeon peas and rice, carrot salad, fried plantains, plenty of Red Stripe Lager beer and  Sauvignon Blanc wine from Cakebread Cellars.
A perfect crowd pleasing meal 
Jamaican Jerk Chicken
Serves 8
Recipe from Saveur

Ingredients:
3/4 cup packed light brown sugar
3/4 cup ground allspice
3/4 cup minced scallions
1/2 cup peanut oil or canola oil
1/3 cup ground black pepper
1/4 cup kosher salt
1/4 cup minced ginger
1/4 cup fresh lime juice
2 tablespoons soy sauce
1 tablespoon dried thyme
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
8 cloves garlic, minced
3 Scotch Bonnet or habanero chiles, stemmed and mined
2-3-4 lb. chickens, each quartered
Directions:
1.   Combine sugar, allspice, scallions, oil, pepper, salt, ginger, lime juice, soy sauce, thyme, cinnamon, nutmeg, cloves, garlic, and chiles in a bowl.  Add chicken; toss to coat in jerk marinade.  Cover with plastic wrap; chill at least 6 hours.
2.   Build a medium-hot fire in a charcoal grill or heat a gas grill to medium.  (Alternatively, heat a case-iron grill pan over medium-high heat.)  Add chicken, skin side down;  cook, turning once, until marinade forms a crust on the outside, about 8 minutes.  Cover grill;  continue cooking until cooked through, about 40 minutes.  (Alternatively. transfer chicken to a foil-lined baking sheet: bake in a 350 degree oven until done.)
Enjoy!

28 thoughts on “Sunday Supper: Jamaican Me Crazy Jerk Chicken

  1. Dear Velva, This is a beautiful post and tribute to family. Turn the music up and serve delicious family style food and make memories. Blessings my dearest. Catherine xoxox

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  2. One of my absolute all time favorite types of grilled chicken! The marinade is similar to the one I do for jerk, they are all basically the same with variations in heat level.

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  3. This looks fabulous! There is a restaurant here that sells this like fast food. People say that the chicken is wonderful. My Dearly Beloved and I went in once to order take-out and watched as the chicken was being grilled. The skin on one piece caught on fire and the guy SPIT ON IT to put the fire out. No joke. We passed on the chicken.Maybe I'll try yours. With a spray bottle of water nearby.

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  4. Boy, does that chicken look good! I've only made this once and it's been so long ago, I can barely remember what it tasted like! Guess it's time to make it again 🙂

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  5. Looks great! We are still not having as much of summer as you, sadly. I love chicken in any shape or form and this sounds delicious.

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  6. The first time I ever tried Jerk Chicken was in Jamaica when I was 19 at a little shack along the beach. What I remember was the crispiness, the heat and the rice and black beans. Food always brings back wonderful memories.

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  7. Thank you for visiting my blog and leaving a comment. This looks really delicious, and I think you've got great accompaniments too. I shall go and have a nosey at some of your other recipes now.

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  8. Velva,I was just reading a food magazine yesterday with a Jerk chicken recipe. I've never tried to prepare it, but your post and photos certainly are prompting me to do so! Looks like the dinner alfresco was a huge hit! Love the table setting!Roz

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