Jamaican Jerk Chicken That You’ll Make Again And Again
This grilled Jamaican jerk chicken is so craveable with just the right amount of kick. Feel free to adjust the amount of hot peppers, or even leave it out entirely if that better suits whoever you’ll be cooking for. With an incredibly flavorful marinade, this chicken is a real treat for the taste buds. Pineapple juice and coconut sugar give this a mouthwatering, spicy sweet flavor that will have everyone coming back for seconds. Serve with plantains for an authentic island style meal.
Our Secret To Grilling Perfect Chicken
For the best grilling results, cook the chicken over direct heat first to get that flavorful, browned and crispy outside. Finish the chicken over indirect heat in order for it to cook all the way through without getting too charred. If you don’t have a grill or aren’t in the mood, you could absolutely cook this chicken by roasting in the oven. The allspice is absolutely essential for an authentic Jamaican flavor, so don’t leave it out! The scotch bonnet peppers may be hard to find, and in that case feel free to substitute habaneros.
Meat That Comes From The Best Sourcing
At Beck & Bulow, we get a lot of satisfaction from converting people away from eating factory farmed meat. It’s good for the planet, our emotional well-being, our health and our future. We believe eating meat is essential for humans to function at optimal health, but this can only be the case if it’s raised and processed the right way. When it comes to chicken, it’s necessary to use the highest discernment in sourcing. We’re proud to provide delicious chicken from a co-op of family farms, locally raised in sunny Colorado.
Happy Chickens Raised Naturally And Humanely
These birds are humanely raised and cage free, with plentiful space to roam freely in cozy, well-ventilated barns with access to the outdoors. They enjoy unlimited access to water and nutritious vegetarian food supplemented with enzymes, essential oils and vitamins.
The chickens frequently relax in their cozy beds made of wood shavings and rice hulls. They are a Cobb Hubbard hybrid breed, carefully selected for the great flavor and consistency of the meat as well as their docile temperament. The barn attendants are trained in chicken behavior and take care to make the environment as naturally supportive as possible.
- 4-5 pounds of drumsticks and thighs
- 1 lime
- Sea salt and freshly ground pepper to taste
- ½ tablespoon cinnamon
- 1 sprig of fresh thyme
- 3 green onions, chopped
- 1 medium yellow onion, chopped
- 2-4 scotch bonnet peppers (you can sub habanero)
- 2 tablespoons Asian seasoning sauce, Bragg’s Liquid Aminos or soy sauce
- 3 tablespoons coconut sugar
- 2 tablespoons chopped garlic
- 1 teaspoon nutmeg
- 1 tablespoon allspice
- 1 ½ tablespoons fresh ginger, finely minced
- 1 tablespoon freshly ground black pepper
- ⅓ cup pineapple juice + extra as needed
- Thaw the chicken in the refrigerator overnight. Remove from the package and pat gently dry with paper towels. Trim any excess fat.
- Generously season the chicken on all sides with lemon juice, salt and pepper.
- Put the cinnamon, thyme, chopped onion, sliced green onions, scotch bonnet or habanero peppers, soy sauce or seasoning sauce, coconut sugar, garlic, ginger, allspice, nutmeg, black pepper and pineapple juice (you can sub water if necessary) into a blender. Pulse just until thoroughly blended.
- Put the chicken in a plastic freezer bag and pour the marinade inside. Refrigerate for a minimum of three hours, or overnight if time permits. Be careful about getting the marinade on your hands as the peppers will make it very spicy.
- After the chicken has finished marinating, let it sit out at room temperature for approximately 30 minutes. This will allow the meat to cook more evenly.
- Heat a grill to medium-high heat on one side. Be sure to oil the grate. Remove the chicken from the marinade and place over direct heat. Reserve the marinade for later use.
- Sear the chicken thoroughly on both sides over the direct heat. After a few minutes on each side, move to indirect heat and cover the grill. Check after 20 minutes. Be sure to cook chicken to an internal temperature of 165 degrees Fahrenheit, or until the juices run clear. Flip the chicken frequently while it’s cooking.
- Meanwhile, simmer the remaining marinade for 6-8 minutes. This step will not only heat the marinade but also remove any bacteria from the raw chicken that was in it. Serve over top the cooked chicken or drizzled over side items.