The pinnacle of Jamaican cuisine, grilled jerk chicken is packed with flavor. If there was ever a dish that could tell a story of its people this is it. This Grilled Jamaican Jerk Chicken is, in our opinion, one of the great culinary delights in the world.
2poundsChickenpieces, quarters, or whole spatchcocked
Marinade
8-12Scotch Bonnet PeppersStems and seeds removed
4Green Onions
2TablespoonsWhole All-Spice
3TablespoonsFresh Thyme
1White Onionpeeled
¼CupBeer
¼CupWhite or Dark Rum
¼CupWhite Vinegar
1CupBrown Sugar
8Garlic Cloves
1teaspoonCinnamon
1teaspoonNutmeg
3TablespoonsSoy Sauce
1TablespoonWorcestershire Sauce
1teaspoonGarlic Paste
½JarGrace Hot Pepper Sauceor more to taste
Instructions
Add the onions, peppers, and garlic to a blender or food processor and blend until chopped.
Scape down the sides and then add the remaining ingredients. Blend until smooth and well combined.
Reserve about ½ cup of the marinade then add the rest to the chicken. Coat the chicken well and marinade for at least 4 hours or overnight.
Prepare your grill for direct and indirect heat and heat to about 400 degrees.
Grill the chicken for about 3-5 minutes per side, basting with the reserved jerk sauce every few minutes.
Once the skin in nice and crispy move the chicken to indirect heat and cook until the temperature reaches at least 175-190 for dark meat and just at 165 degrees for white meat.