Jerk Chicken

So in light of our recent culinary adventure, we decided we should share our marinade for jerk chicken.


  • 1 whole chicken, in pieces
  • 2 bunches green onions
  • 2 shallots, peeled
  • 3 scotch bonnet peppers
  • 6 garlic cloves, smashed
  • 1 2 inch nub of ginger, peeled and rough-chopped
  • 2 tablespoons allspice
  • 2 tablespoons soy sauce
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 teaspoon cinnamon
  • 1/4 cup fresh thyme, chopped
  • 1/4 cup vegetable oil
  • 2 limes, juiced
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon dark rum
  • Pan spray

IMG_1506 2

What you need:

  • Blender
  • Ziplock gallon bag
  • Meat thermometer
  • Tongs
  • Grill (charcoal)
  • Oven

How to make:

  1. Rinse chicken and pat it dry
    1. The drier the better!
  2. Place all remaining ingredients in blender.
  3. Puree until semi-smooth
  4. Place chicken in bag with marinade
  5. Let marinade for at least 2 hours, and up to overnight
  6. Fire grill with charcoal
  7.  Apply ample pan spray to prevent sticking
  8. Grill the chicken, keeping breasts and thighs toward the middle and smaller pieces on the outside, for even cooking
  9. Cook all pieces until heavily charred on both sides
    1. Don’t worry if the larger pieces are not 165°F
  10. Finish all pieces in oven until 165°F


How to enjoy:

  • Serve immediately with a side of red beans and rice and sweet plantains
    • Add a dollop of sour cream to counterbalance the heat
    • Add your favorite rum drink for extra flavor profile
  • Let cool and turn into a jerk chicken salad with rough chopped water chestnuts, Madras curry powder, fresh mayonnaise, and pine nuts
    • Serve this on toasted King’s Hawaiian bread and with a side of fresh pineapple
  • For Ann Arborites missing Jamaican Jerk Pit’s old Dredd Sandwich (or especially for those who have never experienced it):
    • Thick cut, toasted King’s Hawaiian bread topped with shredded jerk chicken, extra marinade (not raw), and a fried egg

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