Walkerswood is one of the best jerk chicken marinades and is the standard to which all jerk chicken is measured. In this recipe, we use chicken quarters marinated overnight with Walkerswood jerk marinade & neutral oil. Slow-cooked to dissolve the fat and tendons and then cooked under high heat to crisp and brown them. Served with an incredible jerk chicken sauce that is so complimentary to the chicken. Side it up with some rice & peas, corn on the cob, fries, or a salad.
Servings: 4
Ingredients
- 8 Tbl Walkerswood Jerk Seasoning - Mild or Hot & Spicy, see notes
- 4 Tbl Neutral Oil
- 4 Chicken Quarters - cleaned and trimmed, joints dislocated
Jerk Sauce
- 1 C Water & Ketchup - each
- 1/4 C Cane Sugar - can use white or brown sugar
- 1-2 Tbl Walkerswood Jerk Paste - depending on heat preference
- 1 inch Ginger - Sliced thinly
- 1 Cube Maggi Chicken Bouillon - or equivalent in chicken broth powder
Instructions
- Prep Chicken: Clean and trim the chicken and bend the joints back in both the thigh piece and leg piece to dislocate the joints.
- Marinade: Combine the jerk paste and oil and mix well. Add the chicken and massage all over the chicken. Cover and refrigerate overnight.
- Jerk Sauce: Combine into a small pot the ingredients for the jerk sauce and bring to a boil. Lower the heat to medium and simmer for about 5 minutes. Remove from heat and let cool.
- Slow Cook: Transfer the chicken to a broiling or roasting pan, presentation side down, and cover with tin foil or a lid. Leave it out on the counter while preheating the oven to 300 F. Bake for 1 hour.
- Brown & Crisp: 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. Use the fat in the bottom of the pan to dab the chicken and promote crisping. Remove and let rest.Either serve the chicken in whole pieces with sauce drizzled over the top or serve it on the side in a small dipping bowl. Or chop the chicken right through the bone with a butcher's knife into small pieces and drizzle the sauce over the top to serve.
Notes
Heat level: Adjust for your heat preference using the below guide and Walkerswood Hot & Spicy Seasoning.
- Mild: 1 Tbl of Hot & Spicy Jerk Seasoning per 1 lb of Chicken. There is really no heat using this much.
- Medium: Use 2 Tbl of Hot & Spicy Jerk Seasoning per 1 lb of Chicken. This is a decent heat and good for most.
- Spicy: Use 3 Tbl or more per 1 lb of chicken. Additional heat can also be added to the jerk sauce by using the desired amount of jerk seasoning. Even more with your choice of hot sauce over the chicken.