Jerk Chicken

This Jerk Chicken recipe uses my Bluewater Pepper Farm Jerk Chipotle spice blend combined with authentic Jamaican spices.

Jerk Chicken
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Jerk Chicken

This Jerk Chicken recipe uses my Bluewater Pepper Farm Jerk Chipotle spice blend made with a generous shot of my Hot Smokey Chipotle combined with authentic Jamaican spices.  You'll get an authentic smoked flavour from this oven-baked version.  Use 3 to 4 lbs of chicken.  I like leg quarters cut up, but you can cut up a whole chicken or use breasts instead.  
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Jamaican
Keyword: jerk chicken
Servings: 6

Ingredients

  • 3 to 4 lb chicken pieces approx size of a whole chicken or buy pre-cut pieces.

Jerk Marinade

  • 2 tbsp Bluewater Pepper Farm Jerk Chipotle Seasoning use more or less to taste
  • 1 to 2 tsp Salt to taste My Jerk Seasoning contains no salt. I find 2 tsp is about right for a whole chicken, but adjust to suit your taste.
  • 1/4 cup Soy Sauce For gluten free, use Tamari instead (soy sauce is traditionally made from a blend of soy and wheat)
  • 1 Chicken bullion cube optional
  • 2 tbsp Brown sugar
  • 2 tbsp Browning sauce You can find browning sauce in any Jamaican food shop and many grocery stores. Substitute molasses if you don't have a bottle on hand.
  • 1 Juice of a lime
  • 2 or 3 Crushed green onions Give them a good whack with the flat of your knife
  • 1/4 cup water
  • 1 Scotch Bonnet pepper Optional – my seasoning mix is mildly hot. The scotch bonnet adds heat and a nice flavour. It's the favourite of my Jamaican friends. Remove the seeds for less heat.

Instructions

Marinate the chicken pieces

  • Prepare the chicken pieces.  Leave the skin on, trimming off excess fat. (You can remove some or all of the skin but remember, fat adds flavour!)  I like to score the meat deeply using a sharp knife to let the marinade do it’s work.
    Jerk chicken pieces
  • Bluewater Pepper Farm Chipotle Jerk Seasoning
    Bluewater Pepper Farm Jerk Chipotle
  • Whisk the marinade ingredients in a measuring cup or large bowl, keeping aside the onion and scotch bonnet.
    Jerk Marinade
  • Add the chicken pieces, coating them thoroughly with the marinade.  Add the crushed onions and scotch bonnet (if you’re using one)
    green onions
  • Cover and store refrigerated for at least 4 hours, preferably overnight
    Jerk Chicken in marinade

Cooking instructions

  • Preheat oven to 350 F
  • (optional) Brown chicken pieces before baking
  • Place the chicken pieces skin side up in baking dish in a single layer
  • Pour all of the marinade over top of the chicken
  • Cover baking dish with aluminum foil and bake for 45 minutes
  • Remove foil, spoon some marinade on top and bake for another 15 minutes
  • Remove from oven and place chicken on serving platter
  • Skim fat off and pour the gravy into a small saucepan
  • Reduce over medium heat to desired consistency and pour some over the chicken.  I like the gravy to be fairly liquid so you might add some liquid at this point too.  It’s going to be spicy, so taste a sample before you add too much!

Notes

Serve over rice and peas or plain white rice with a generous serving of delicious gravy.
You can also make this recipe with pork in place of chicken.  Use a relatively fatty cut like a shoulder.   Adjust the cooking time accordingly.  
You can also make this recipe gluten-free.  Use a Tamari sauce instead of Soy sauce.  Check the ingredients if using a bullion cube or browning sauce.   The Bluewater seasoning mix contains no gluten.

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Chipotle Jerk Chicken recipe
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