The best jerk recipe we've ever tasted, which we first published in 1995, is fragrant, fiery hot and smoky all at once. It's from our former colleague Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. For maximum flavor, let the chicken marinate overnight.
Plus: More Chicken Recipes and Tips
1 medium onion, coarsely chopped
3 medium scallions, chopped
2 Scotch bonnet chiles, chopped
2 garlic cloves, chopped
1 tablespoon five-spice powder
1 tablespoon allspice berries, coarsely ground
1 tablespoon coarsely ground pepper
1 teaspoon dried thyme, crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 cup soy sauce
1 tablespoon vegetable oil
Two 3 1/2- to 4-pound chickens, quartered
How to Make It
In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.
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Review Body: I've used this recipe since I found it in the very 1995 magazine described here! I make some modifications to the marinade, but always get rave reviews. When asked about it, I always say "i got it from my main mon, Shaggy down Montego Bay, mon"
Date Published: 2018-01-15
Author Name: Terry L. Brown
Review Body: I am trying this to night.
Date Published: 2017-03-02
Author Name: Tina Collins
Review Body: Just made this is was a great hit! I cooked it in the oven for an hour with the marinade and then blackened it on the grill... huge hit!
Date Published: 2017-09-10
Author Name: ledunkley
Review Body: Not quite Jamaican jerk. As a Jamaican, I use thyme, scotch bonnet, all spice berries, scallion, garlic and nothing else. Mash everything using a mortar and pestle, not used for everything else, and rub it on my chicken and let it marinate overnight or a few hours. This is more a combination of jerk and Chinese Jamaican roast chicken, which is another treat in and of it self.
Date Published: 2018-05-17
Author Name: Tony Toolbox
Review Body: Irie mon
Review Rating: 5
Date Published: 2018-02-19
Author Name: James Craig
Review Body: Videos are straight food porn
Date Published: 2018-05-30
Author Name: Leigh Segel
Review Body: Too bad there is no Pinterest button to add this to my recipes. Hint. Hint.
Date Published: 2018-05-25
Author Name: Ronald Palmer
Review Body: I use real wood and slow the fire down for m-o-r-e smoke!
Date Published: 2018-01-15
Author Name: Biggie Woods
Review Body: Closest I've ever come to The Jerk Shack at the Holiday inn in Montego Bay. Every taxi driver we asked about jerk chicken said " You're staying at the Holoday Inn? The Jerk Shack has the best jerk on the island"
Date Published: 2018-05-23
Author Name: kz59
Review Body: no green onions or ginger? weird, i thought those were essential.