• Courtesy of Rosetta's Farm

Grilled Jerk Chicken

Updated: Mar 24


Recipe Credit: Ramon DeAnda

Course: Main Dish

Prep Time: 30 minutes

Cook Time: 60 minutes

Passive Time: Overnight marinating

Servings: 4-6

Grill Prep: 1/8 c. whole allspice berries & 1/4 c. applewood chips

  • 8 pieces of chicken with bones – chicken breasts, wings, legs, and thighs

Jerk Chicken Marinade

  • 1 c. chopped onion

  • 1/3 c. white vinegar

  • 1/4 c. orange juice

  • 1/8 c. dark rum

  • 1/8 c. olive oil

  • 1/8 c. soy sauce

  • 1 T. lime juice

  • 1 T. light brown sugar

  • 1 T. allspice ground

  • 1/2 T. thyme dried

  • 3/4 t. rubbed sage

  • 1/4 c. ketchup (reserve ingredient)

Option 1: Medium heat jerk seasoning

Option 2: Hot heat jerk seasoning

Note: Reserve 2 t. of Hot Heat Seasoning


INSTRUCTIONS

Note: Concentrated chili spice blends pack a punch to the nostrils. Be sure to stir spices into the liquid ingredients.


Pour liquid marinating ingredients into a medium bowl and stir in dry spices. Transfer the marinade into a blender; add the chopped onion, and blend until smooth. Place the chicken into a re-sealable bag with the marinade and let it sit in the refrigerator overnight. Gently shake off the excess marinade on the chicken and set the remaining marinade aside.


Prep the grill for smoking. Tear two 12" squares of aluminum foil. Separately soak the apple wood chips and allspice berries for 30 minutes then fold each one into their own foil packet. Poke holes into the packets. Place them on high heated charcoal or gas grill grate.


Using the indirect grilling method, place the chicken skin side down on greased grates for 30 minutes then turn the chicken over. Cover and cook for another 25 to 30 minutes or an internal temperature of 170 degrees.


Make the jerk sauce with the reserved marinade by bringing it to a full boil, ~ two minutes. Stir in the ketchup until smooth and serve with chicken for higher fire. . . Shake reserved hot season onto chicken.


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