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Jamaican Jerk Chicken And Seasoning

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Ingredients

Adjust Servings:
2 tablespoons ground thyme
1 tablespoon ground rosemary
1 tablespoon ground allspice
1 tablespoon ground ginger
1 1/2 tablespoons sea salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon garlic powder
3/4 teaspoon paprika
2 teaspoons ground scotch bonnet peppers (habanero)
12 bay leaves (finely crumbled)
1/3 cup sugar
3 lbs chicken (pieces, wings, halves, whatever)

Nutritional information

949.1
Calories
589 g
Calories From Fat
65.5 g
Total Fat
16.9 g
Saturated Fat
255.2 mg
Cholesterol
2859.9 mg
Sodium
24.7g
Carbs
2.9 g
Dietary Fiber
17.2 g
Sugars
64.2 g
Protein
266 g
Serving Size

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Jamaican Jerk Chicken And Seasoning

Features:
    Cuisine:

    Hi there - is it possible to cook this jerk chicken in an oven? January in Scotland isnt best time for BBQs but I cant wait till summer!! Thank you!!

    • 170 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Jamaican Jerk Chicken and Seasoning,I was fortunate to receive an old family recipe from a business associate who is from Jamaica for jerk seasoning. We like it so much that I make 2# batches at a time. For those of you not familiar with Jerk, it is a spicy, sweet, tangy and HOT seasoning for grilled meat, pork and chicken particularly. This spice blend recipe will make enough for several batches, but remember, the idea is to put as much on the meat as you can get to stick.,Hi there – is it possible to cook this jerk chicken in an oven? January in Scotland isnt best time for BBQs but I cant wait till summer!! Thank you!!,Great the day of, but also makes an amazing chicken salad IF you manage to have leftovers. It’s THAT good!


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    Steps

    1
    Done

    Combine All but Chicken, Lime Juice and Oil in Mixing Bowl and Whisk to Mix Well.

    2
    Done

    Whisk Together Lime Juice and Olive Oil.

    3
    Done

    Rub Chicken Well With Lime/Oil Mix. Do not Marinate.

    4
    Done

    Coat Chicken With Dry Seasoning/Spice Mixture. the Idea Here Is to Get as Much as Possible to Stick to the Chicken. We Store Our Seasoning in a Leftover Spice Container With Large Sprinkle Holes and Use That to Season. This Is not a Rub, So It Should not Be Applied in Rub Fashion.

    5
    Done

    Refrigerate 1-3 Hours, Then Remove from Refrigerator and Allow to Come to Near Room Temperature.

    6
    Done

    Prepare Grill For Direct/Indirect Grilling.

    7
    Done

    Grill Chicken Over Hot Direct Fire. Don't Worry About the Black, It's Supposed to Be There. in Fact, 30-40% of the Skin Should End Up Black, but It Will not Be Bitter.

    8
    Done

    Once Seared, Remove to the Indirect Heat Area of the Grill and Cook to 165* Internal Temperature.

    9
    Done

    One Quick Dance Across the Direct Heat Before Serving Will Help Crisp It a Bit.

    10
    Done

    Serve With Plenty of Napkins.

    Avatar Of Rosemary Ablack

    Rosemary Ablack

    Jerk Chicken and Caribbean aficionado serving up authentic West Indian street food with a modern twist.

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