Juicy, Fall off the Bone, Charred Crispy Jerk Chicken with that addictive taste and just the right Hit of Heat, that you can control. Make it as Mild, Medium, Spicy or Hot as desired. The Jerk Marinade is made up in a Jar in about 5 minutes. With a Homemade Jerk Sauce that brings it all together. Just Marinate, Slow Cook while covered, before raising the heat to Brown & Crisp with nice Charring. Set it aside to rest while you make the Jerk Chicken Sauce. This recipe is in the style of Jamaican Jerk Chicken that can be made at home with an oven. For Authentic Jerk Chicken, it must be smoked with Pimento Wood. In this version, you can control how much of a kick you want, keep in mind it suppose to be spicy. But even if you keep it on the side of having very little heat, the flavors still come through for a wonderful Jerk Chicken Platter.
Servings: 4 servings
Equipment
- 1 Immersion Blender
- 1 Glass Jar with a mouth opening large enough to fit the Immersion Blender
- 1 Marinating Bowl & Broiler Pan
- 1 Small Saucepan for the Jerk Chicken Sauce
Ingredients
- 4 Quarters Chicken - Cleaned & Trimmed
Jerk Marinade
- 1/4 C Neutral Oil, Lemon Juice & Soy Sauce
- 1 Bunch Green Onions - or about 89g+
- 2 Whole Scotch Bonnet Peppers - or about 12g, all seeds removed. See notes for heat level.
- 2 tsp Ground Allspice, Ground Nutmeg, Ground Thyme, Cane Sugar and Ground Black Pepper - each
- 1 tsp Ground Bay Leaves
Jerk Sauce
- 1 C Water & Ketchup - each
- 1/4 C Cane Sugar - or Brown Sugar
- 1-2 Tbl Reserved Jerk Marinade - Depending on taste
- 1 inch Sliced Ginger - or more depending on taste
- 1 Cube Maggi Chicken Bouillon - Optional
Instructions
- Combine all the Ingredients for the Jerk Marinade into the Glass Jar and Purée with the immersion blender until very smooth. Empty out into a marinating bowl, reserving 1-2 Tbl for the Jerk Sauce.
- Clean the Chicken and trim off any excess skin. Pierce the Chicken all over with a fork on both sides and place into the bowl with the marinade. Toss to completely coat the Chicken. Cover and refrigerate overnight. For extra flavor, tuck some of that marinade under the skin.
- Transfer the Chicken to a broiling or roasting pan, presentation side down, and cover with tin foil or lid. Leave out on the counter while preheating the oven to 300 F. Bake for 1 hour.
- After 1 hour, turn the heat up to 400 F and remove the cover. Continue to cook, flipping it over as needed, for about 30 minutes, or until nice Browning & Crisping of the Skin with Charring. Remove and let rest. While the Chicken is resting, combine into a small pot the ingredients for the Jerk Sauce and bring to a boil and keep it boiling for about 5 minutes while mixing.
- Either serve the chicken in whole pieces with sauce drizzled over top or served on the side in a small dipping bowl. Or chop the Chicken right through the bone with a Butchers Knife into small pieces and drizzle the sauce over top to serve.