The Best of Authentic Spicy Jamaican Jerk Chicken Recipes

Most Jamaican Jerk Chicken recipes found outside of Jamaica are a huge disappointment. They usually consist of a mild and slightly spicy chicken breast that is grilled and served. These idiotic recipes don’t even come close to what you’ll find in Jamaican idiotic shacks.

This Jamaican chicken recipe will change all that. We’re talking about hot, well-seasoned spicy chicken, cooked the way it’s meant to be. The flavor goes straight to the bone and the complexity of all the ingredients is mind-boggling.

This authentic jerk recipe starts with a moist marinade on the thighs and thighs, and never on the breasts. The really important flavors in this recipe are the thyme, allspice, and hot peppers. This recipe does not skimp on chiles and is very spicy. Use a charcoal grill for best results and authenticity.

In Jamaica, jerk chicken is usually cooked on pimento (allspice) sticks. If apple wood is easier to find, we’ll use it. But you will have to add extra allspice to make up the difference. The chicken is smoked at low temperatures for a while, then quickly grilled to crisp the skin.

Authentic Jamaican Jerk Chicken Recipe

This makes enough spicy chicken for about 4-6 servings, so double the recipe if needed.

Marinade
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1 bunch green onions, white and green parts chopped
3 large garlic cloves, minced
2-3 Habanero or Scotch Bonnet peppers, stemmed and seeded
1 tablespoon fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon ground allspice
1 tablespoon kosher golden sea salt
2 teaspoons ground black pepper
1 teaspoon dry mustard
1/4 teaspoon freshly grated or dried nutmeg
3 pounds bone-in chicken thighs and thighs
2 large handfuls of apple wood chips, soaked in water for about 30 minutes

1) Combine marinade ingredients and process in a blender or food processor for about a minute until pulverized. Wear rubber gloves when handling peppers.

2) Trim and discard large chunks of fat from chicken pieces. Cut a few shallow slits in each piece of chicken. This will allow the flavors of the marinade and smoke to seep into the chicken. Place all chicken pieces in a large resealable plastic bag. Pour the marinade into the bag, seal it, and toss it around the chicken. Place in refrigerator to marinate for 12-16 hours.

3) Prepare a charcoal fire with higher heat on one side and lower heat on the other (two-tone fire). Push the charcoal all the way to one side so it only covers about 1/3 of the charcoal grate. If you are using a smoker, set it for a heat range of 225 to 250 degrees Fahrenheit. Drain the water from the apple chips and add about half of them to the grill.

4) Remove the chicken from the plastic bag and let it rest on a tray for 20-30 minutes before grilling. Pour the marinade into a small saucepan and keep it refrigerated for the first hour of cooking the chicken.

5) Use a wire brush to clean the cooking grate. When the applewood begins to smoke, begin grilling the chicken, skin side down, on the non-charcoal (indirect heat) side of the grill. Close the lid and keep it closed as much as possible.

6) Bring the marinade to a boil and let it simmer for about 30 seconds or so to kill any bacteria. Brush marinade all over chicken, then turn skin side up. Add the remaining wood chips, cover, and continue grilling for another 45 minutes to an hour.

7) At this point, the meat will be very tender, but the skin will be soft and rubbery. Move the chicken to the hot side of the grill, skin side down first, and cook until nicely browned on all sides (5-10 minutes), turning once or twice and moving the pieces around so they cook evenly. Serve chicken warm.

Once again, this is not for the faint of heart. But the spices and flavors in this authentic Jamaican Jamaican chicken recipe will have you saying “no worries” in no time.