Overview
This video presents a detailed, step-by-step method for making Jamaican jerk chicken, combining traditional techniques with restaurant-style enhancements for maximum flavor and tenderness.
Preparation of Chicken
- Use four skin-on chicken leg quarters, removing the backbone with a paring knife.
- Separate the thigh and drumstick to yield about eight pieces.
- Apply a dry brine of 30g salt and 15g sugar to both sides of the chicken.
- Refrigerate the brined chicken for 15–20 minutes to enhance flavor and moisture retention.
Jerk Marinade Preparation
- Prepare 25g fresh thyme (picked and chopped) for the marinade.
- Blend thyme with 50g each of garlic, scallions, ginger, and 50–75g deseeded habaneros (scotch bonnets preferred but habaneros are a close substitute).
- Add 100g olive oil, 75g soy sauce, 50g brown sugar, 20g ground allspice, 5g cinnamon, 5g nutmeg, 8–10g black pepper, and 60g fresh lime juice.
- Process ingredients briefly to create a rustic, slightly chunky marinade.
Marinating the Chicken
- Generously coat chicken with half the marinade, ensuring all areas are covered.
- Place chicken on a sheet tray (not a bowl) to allow surface drying while marinating overnight in the fridge (24 hours).
- Reserve remaining marinade for later use as a sauce.
Grill Setup and Cooking
- Set up a two-zone grill: one side high heat with a smoker box; the other side low heat with the grill grate.
- Use pimento wood chips for authentic flavor or substitute hickory/mesquite as needed; chips do not need soaking.
- Heat grill to ~300°F, lubricate grates well, and add chicken skin-side down over low heat.
- Grill chicken for 10 minutes per side, basting with extra marinade halfway through.
- After initial grilling, cook covered on low for another 10 minutes.
Jerk Sauce Preparation
- Simmer remaining marinade with 50g water for 5 minutes to combine flavors and ensure food safety.
- Blend until smooth, and transfer to a squeeze bottle for serving.
Final Cooking and Serving
- Continue grilling, flipping chicken periodically for even cooking and color, until internal temperature reaches 185°F (for shreddable, tender meat).
- Let chicken rest 10 minutes before serving.
- Finish with a drizzle of jerk sauce for enhanced flavor.
Key Takeaways
- Leg quarters provide juicier, more reliable jerk chicken compared to breast meat.
- Dry brining ensures flavor and moisture during grilling.
- A full, rustic marinade and overnight dry marinating on a tray yield superior results.
- Final internal temperature of 185°F ensures optimal texture.
- Homemade jerk sauce completes the dish for maximum authenticity and taste.