Jerk Chicken Super tasty, best slowly slowly roasted!
In a small Jamaican village called Pepper’s Reach, Auntie Marva made the best jerk chicken anyone had ever tasted. Smoky, spicy, and cooked over pimento wood, it was pure magic.
One day, a businessman came, waving contracts and promises of big money if she sold her recipe. Marva just smiled and said, “You can’t bottle soul, and you can’t freeze fire.”
That night, the village threw a huge party under the stars, filled with music, dancing, and the rich, smoky scent of jerk chicken. Marva kept her fire alive — wild, free, and full of flavor.
Ingredients:
6-8 chicken thighs, drumsticks, or a whole chicken (cut into pieces)
4 scallions (green onions), roughly chopped
6 cloves garlic
1 medium onion, chopped
2–3 fresh scotch bonnet peppers (use 1 for mild, 3 for real fire!)
1 thumb-sized piece fresh ginger, peeled and chopped
2 tablespoons fresh thyme leaves (or 1 tbsp dried thyme)
2 teaspoons ground allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon brown sugar
2 tablespoons soy sauce
1 tablespoon apple cider vinegar (or white vinegar)
2 tablespoons lime juice (freshly squeezed)
2 tablespoons vegetable oil
1 teaspoon salt (or to taste)
1 teaspoon black pepper
Optional: 1/2 teaspoon smoked paprika (for extra smoky flavor)
Optional: splash of rum (Marva always said it "woke up" the spices)
🛠️ Instructions:
1. Make the marinade:
In a blender or food processor, combine scallions, garlic, onion, scotch bonnet peppers, ginger, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, vinegar, lime juice, oil, salt, pepper, and paprika (plus rum if using).
Blend until you get a thick, spicy paste. (It should smell amazing — sharp, earthy, fiery!)
2. Prepare the chicken:
Pat the chicken dry with paper towels.
Using a sharp knife, score the chicken pieces with deep slashes — this helps the marinade seep into the meat.
3. Marinate:
Rub the marinade generously all over the chicken, into every cut and corner.
Cover and refrigerate for at least 8 hours, or ideally overnight. (In Pepper’s Reach, Marva marinated for a full day.)
4. Grill:
Traditional method: Set up a charcoal grill with pimento wood chips if you can find them (or substitute hickory or applewood).
Indirect heat is best — pile coals on one side and cook the chicken on the cooler side.
Grill slowly for about 45–60 minutes, turning occasionally, until the chicken is deeply charred, juicy inside, and the internal temp hits 165°F (74°C).
5. (Optional Oven Method):
No grill? No problem.
Bake at 375°F (190°C) for about 40–50 minutes until cooked through, then finish under the broiler for 2–3 minutes to get that delicious char.
6. Serve:
Serve hot, with a squeeze of fresh lime on top.
Best eaten with rice and peas, fried plantains, or just straight off the bone while dancing to reggae music.