Last updated on July 19th, 2021
July is Culinary Arts Month and we’ll be celebrating all the talented chefs that are part of the CSG community all month long. Our Director of Culinary chose this month’s recipe, a savory and delicious jerk chicken. He says, “I know it’s a lot of ingredients but it’s so good!” We’re inclined to agree, Chef knows best.
This recipe gives you a little control over your desired heat level so add a little spice or a lot. The amount of time the chicken is in the marinade builds the fantastic jerk flavor and keeps the chicken moist.
Jerk is a style of cooking native to Jamaica where meat is dry-rubbed and/or wet marinated with a hot spice mixture called Jamaican jerk spice. The ingredients for the Jerk rub and marinade can also be used on pork, tofu, seafood, beef, lamb, and vegetables. The perfect Jamaican-inspired sides include steamed cabbage, rice and beans, greens, and grilled corn.
Chef’s Choice: Jerk Chicken
Ingredients
5-6 lbs Any Bone-in Chicken Cut
1 large bunch Scallions
4-6 Garlic Cloves
2-4 Scotch Bonnet or Habanero Peppers (depends on desired heat level)
1-2 Tbsp Ginger
1/4 Cup Fresh Thyme
2 Tbsp Allspice
1/4 Cup Orange Zest
2 Tbsp Kosher Salt
1 Tbsp Ground Black Pepper
1 Tbsp Cider Vinegar
1/4 Cup Fresh Lime Juice
2 Tbsp Brown Sugar
2 Tbsp Soy Sauce
1/2 Cup Vegetable Oil
Wood chips for a charcoal grill (pimento if available)
Yield: 8 Servings
Steps
- Pat chicken dry with paper towels. Mix allspice salt and orange zest and coat chicken evenly. Place in a large Ziplock bag or bags. Return chicken to the refrigerator to marinate for 12-24 hours.
- Combine remaining ingredients in a food processor or blender and blend into a chunky paste. Pour half of the marinade over the chicken and mix well. Let chicken marinate for 2 more hours in the refrigerator.
- Start grill. Create a 3000F temperature and add wood chips if using a charcoal grill. Place chicken pieces on grate skin side up not directly over the coals. Wood chips will create a white smoke. Place lid on grill and vent.
- Cook chicken covered on the grill for 25-30 minutes. At that point rotate and turn the chicken while basting and coating with the rest of the marinade.
- Continue to cook until chicken has reached 160F internal temperature.
