Jamaican Jerk Chicken
Real jerk is two things: a scotch bonnet and allspice marinade that soaks in overnight, and smoke from pimento wood over live coals. Marinate the quarters, then cook them low and close over charcoal topped with pimento. No pimento wood? Toss allspice berries on the coals. Heat, smoke, and char.
- Method
- Charcoal over live coals
- Total time
- 1.5 hr plus overnight marinade
- Target internal temp
- 175F thigh
- Gear
- Charcoal grill, Folding Tongs, blender, instant-read
- Difficulty
- Medium
- Serves
- 4 to 6
Ingredients
- 6 chicken leg quarters
- 3 to 4 scotch bonnet peppers, stemmed (seed for less heat)
- 2 tbsp ground allspice (pimento)
- 1 bunch scallions
- 6 sprigs fresh thyme
- 1 thumb fresh ginger
- 4 garlic cloves
- 3 tbsp soy sauce
- Juice of 2 limes
- 2 tbsp brown sugar
- 1 tsp salt
- Pimento wood chunks, or whole allspice berries for the coals
The Cook
- 01
Blend everything except the chicken into a coarse paste. Wear gloves. Scotch bonnet oil on your hands will find your eyes hours later.
- 02
Coat the quarters, get it under the skin, and marinate covered in the fridge overnight. A few hours works, overnight is right.
- 03
Build a charcoal fire and let it burn to glowing coals. Add pimento wood chunks, or throw a handful of allspice berries straight on the coals.
- 04
Cook the quarters skin-up over indirect heat with the lid on, turning every 15 min. The failure point is direct flame too soon. The sugar and oil in the marinade torch fast, so keep them off the hot spot until the end.
- 05
Move over direct heat to char the skin in the last few minutes. Pull at 175F in the thigh.
Doneness
175F in the thigh, dark mahogany char on the skin, smoke ring under it. Meat pulls from the bone and the juice runs clear.
Pro Tip
The common mistake is grilling jerk over high direct heat the whole time. The sugar and pepper oil burn black and bitter. Cook indirect, smoke it, and only char the skin at the very end.
Questions
Cooked By Our Readers
Real cooks, real fire.
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