Authentic Jamaican Jerk Chicken
Authentic Jamaican Jerk Chicken
Ingredients
For the Jerk Marinade
- 2 teaspoons Grace browning
- 1/4 cup honey
- 1 tablespoon Grace fish and meat sauce
- 3 Scotch Bonnet peppers, minced, seeds removed for less heat if desired
- 1 bunch scallions, chopped
- 1 white onion, roughly chopped
- 5 cloves garlic, peeled
- 1 tablespoon fresh ginger, peeled, roughly chopped
- 8 allspice berries, whole
- 2 limes, juiced
- 1/4 cup soy sauce
- 1 bunch fresh thyme, leaves removed from stems
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
For the Chicken
- 4 chicken legs, bone-in, skin-on (drumsticks and thighs)
- 1/4 cup white vinegar, for cleaning chicken
- 1 lime, juiced, for cleaning chicken
- 2 tablespoons Grace Hot Jerk Dry Rub Seasoning
For the Basting Sauce
- 1 bottle Red Stripe beer, 12 fluid ounces
- 1 1/2 cups ketchup
- 1/2 cup chicken stock
- 1 tablespoon jerk paste, from prepared marinade
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1 Scotch Bonnet pepper, whole, optional for extra heat
Instructions
- 1
Prepare the Jerk Marinade: In a clean food processor, combine all ingredients listed under 'For the Jerk Marinade' (Grace browning, honey, Grace fish and meat sauce, Scotch Bonnet peppers, scallions, white onion, garlic, fresh ginger, allspice berries, lime juice, soy sauce, fresh thyme leaves, salt, black pepper, olive oil, and apple cider vinegar). Blend until a smooth, thick paste is formed. If your food processor is small, do this in batches and then combine in a large bowl, whisking to ensure everything is evenly mixed. Set aside 1 tablespoon of this jerk paste for the basting sauce.
⏱️ 15 min
- 2
Clean and Season the Chicken: Rinse the chicken legs thoroughly under cold water. In a large bowl, combine the chicken with white vinegar and the juice of 1 lime, rubbing to clean. Rinse again and pat the chicken pieces completely dry with paper towels. Lay the dry chicken on a clean tray. Sprinkle the Grace Hot Jerk Dry Rub Seasoning evenly over both sides of the chicken, using approximately 1/2 tablespoon per leg.
⏱️ 10 min
- 3
Marinate the Chicken: Transfer the dry-rubbed chicken to a large bowl. Pour the prepared jerk marinade (from Step 1) over the chicken. Using your hands, thoroughly mix and rub the marinade into each piece of chicken, ensuring it is well-coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, or preferably 24 hours, for optimal flavor.
⏱️ 5 min
- 4
Prepare the Basting Sauce: While the chicken marinates or as you begin grilling, prepare the basting sauce. In a medium-sized sauce pot, combine the Red Stripe beer, ketchup, chicken stock, the reserved 1 tablespoon of jerk paste, fresh thyme sprigs, and the optional whole Scotch Bonnet pepper. Place the pot over medium heat and bring the liquid to a simmer, whisking occasionally. Allow the sauce to simmer for 20 minutes, or until it starts to thicken slightly. Remove from heat, discard the thyme sprigs and whole Scotch Bonnet pepper (if used), and let cool slightly.
⏱️ 25 min
- 5
Preheat the Grill: Preheat your grill (charcoal, gas, or pellet) to a medium-high heat, aiming for an internal temperature of about 375-400°F. Ensure the grates are clean and lightly oiled to prevent sticking.
⏱️ 10 min•🌡️ 375
- 6
Grill the Chicken: Place the marinated chicken legs on the preheated grill. Grill for 35-45 minutes, turning every 7-10 minutes to ensure even cooking and charring. Cook until the internal temperature of the chicken reaches 165°F. During the last 15-20 minutes of cooking, begin basting the chicken generously with the prepared basting sauce every time you turn it. This will build a beautiful glaze and deepen the flavor.
⏱️ 45 min•🌡️ 375
- 7
Rest and Serve: Once the chicken is fully cooked and beautifully charred, remove it from the grill. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring tender and flavorful meat. Serve whole or chop into smaller pieces.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Jamaican Jerk Chicken
Ingredients
For the Jerk Marinade
- 2 teaspoons Grace browning
- 1/4 cup honey
- 1 tablespoon Grace fish and meat sauce
- 3 Scotch Bonnet peppers, minced, seeds removed for less heat if desired
- 1 bunch scallions, chopped
- 1 white onion, roughly chopped
- 5 cloves garlic, peeled
- 1 tablespoon fresh ginger, peeled, roughly chopped
- 8 allspice berries, whole
- 2 limes, juiced
- 1/4 cup soy sauce
- 1 bunch fresh thyme, leaves removed from stems
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
For the Chicken
- 4 chicken legs, bone-in, skin-on (drumsticks and thighs)
- 1/4 cup white vinegar, for cleaning chicken
- 1 lime, juiced, for cleaning chicken
- 2 tablespoons Grace Hot Jerk Dry Rub Seasoning
For the Basting Sauce
- 1 bottle Red Stripe beer, 12 fluid ounces
- 1 1/2 cups ketchup
- 1/2 cup chicken stock
- 1 tablespoon jerk paste, from prepared marinade
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1 Scotch Bonnet pepper, whole, optional for extra heat
Instructions
- 1
Prepare the Jerk Marinade: In a clean food processor, combine all ingredients listed under 'For the Jerk Marinade' (Grace browning, honey, Grace fish and meat sauce, Scotch Bonnet peppers, scallions, white onion, garlic, fresh ginger, allspice berries, lime juice, soy sauce, fresh thyme leaves, salt, black pepper, olive oil, and apple cider vinegar). Blend until a smooth, thick paste is formed. If your food processor is small, do this in batches and then combine in a large bowl, whisking to ensure everything is evenly mixed. Set aside 1 tablespoon of this jerk paste for the basting sauce.
⏱️ 15 min - 2
Clean and Season the Chicken: Rinse the chicken legs thoroughly under cold water. In a large bowl, combine the chicken with white vinegar and the juice of 1 lime, rubbing to clean. Rinse again and pat the chicken pieces completely dry with paper towels. Lay the dry chicken on a clean tray. Sprinkle the Grace Hot Jerk Dry Rub Seasoning evenly over both sides of the chicken, using approximately 1/2 tablespoon per leg.
⏱️ 10 min - 3
Marinate the Chicken: Transfer the dry-rubbed chicken to a large bowl. Pour the prepared jerk marinade (from Step 1) over the chicken. Using your hands, thoroughly mix and rub the marinade into each piece of chicken, ensuring it is well-coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, or preferably 24 hours, for optimal flavor.
⏱️ 5 min - 4
Prepare the Basting Sauce: While the chicken marinates or as you begin grilling, prepare the basting sauce. In a medium-sized sauce pot, combine the Red Stripe beer, ketchup, chicken stock, the reserved 1 tablespoon of jerk paste, fresh thyme sprigs, and the optional whole Scotch Bonnet pepper. Place the pot over medium heat and bring the liquid to a simmer, whisking occasionally. Allow the sauce to simmer for 20 minutes, or until it starts to thicken slightly. Remove from heat, discard the thyme sprigs and whole Scotch Bonnet pepper (if used), and let cool slightly.
⏱️ 25 min - 5
Preheat the Grill: Preheat your grill (charcoal, gas, or pellet) to a medium-high heat, aiming for an internal temperature of about 375-400°F. Ensure the grates are clean and lightly oiled to prevent sticking.
⏱️ 10 min•🌡️ 375 - 6
Grill the Chicken: Place the marinated chicken legs on the preheated grill. Grill for 35-45 minutes, turning every 7-10 minutes to ensure even cooking and charring. Cook until the internal temperature of the chicken reaches 165°F. During the last 15-20 minutes of cooking, begin basting the chicken generously with the prepared basting sauce every time you turn it. This will build a beautiful glaze and deepen the flavor.
⏱️ 45 min•🌡️ 375 - 7
Rest and Serve: Once the chicken is fully cooked and beautifully charred, remove it from the grill. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring tender and flavorful meat. Serve whole or chop into smaller pieces.
⏱️ 10 min