Sophie Bennett
Jerk chicken is a popular dish in Jamaica, where it is traditionally cooked over pimento wood for a smokey flavour. Authentic Jamaican jerk chicken is marinated in a paste or rub that includes allspice and Scotch bonnet peppers. While jerk chicken is usually served with jerk marinade, ketchup, or barbecue sauce, some people like to serve it with gravy. To make jerk gravy, you can fry jerk marinade and butter in a saucepan, add flour and stock, and season with salt and honey.
| Characteristics | Values |
|---|---|
| Main ingredients | Allspice, Scotch bonnet peppers, thyme, scallions, onion, garlic cloves, ginger, vegetable oil, all-purpose seasoning, brown sugar, gravy master or Grace browning, kosher salt, ground black pepper, onion powder, smoked paprika |
| Marinade | Poke holes in the meat to spread the marinade |
| Meat | Chicken, pork, beef, goat, boar, seafood, or vegetables |
| Cooking method | Grilled on a bed of pimento wood, smoked on the grill, baked |
| Spiciness | Mildly spicy |
| Bread | Jamaican hard dough bread, any heavy/dense bread, cornbread |
| Side dishes | Rice, beans, plantains, sweet potatoes, cornbread fritters, rice scented with coconut milk |
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What You'll Learn
Baked jerk chicken with jerk gravy
Ingredients
- Chicken legs/thighs and breasts
- Allspice berries
- Scallions
- Yellow onion
- Garlic cloves
- Ginger
- Fresh thyme sprigs
- Scotch bonnet peppers
- Vegetable oil
- All-purpose seasoning
- Brown sugar
- Gravy master or Grace browning
- Kosher salt
- Ground black pepper
- Onion powder
- Smoked paprika
- Cornstarch
- Chicken broth
Method
Preheat your oven to 350 degrees Fahrenheit. To make the marinade, blend the scallions, yellow onion, garlic cloves, ginger, fresh thyme sprigs, Scotch bonnet peppers, allspice berries, vegetable oil, all-purpose seasoning, brown sugar, gravy master or Grace browning, kosher salt, ground black pepper, onion powder, and smoked paprika until smooth.
Score the chicken legs/thighs and breasts with two to three light cuts. Dry the chicken thoroughly with paper towels and use a fork to poke holes all over. Spread the marinade evenly over the chicken, massaging it into the meat and underneath the skin. Place the chicken in a large aluminium foil baking pan in a single layer. Cover the pan tightly with aluminium foil and bake for 1 hour.
Remove the cover and baste the chicken with the pan gravy/marinade. Reserve 1/2 cup of the pan gravy/marinade. Increase the oven temperature to 425 degrees Fahrenheit and return the pan with the chicken to the oven, uncovered. Bake for 20 to 30 minutes, basting the chicken 2 to 3 times, until the chicken starts to turn brown.
Remove the chicken to a serving dish. To make the gravy, pour the reserved pan gravy/marinade into a 2-quart pot or saucepan, along with 1/2 cup of chicken broth. Bring to a boil and cook for 5 minutes. In a separate bowl, dilute some cornstarch in cold water, then add this to the broth. Whisk to incorporate, bring to another boil, then reduce the heat to low and simmer for 10 to 15 minutes, until the gravy reaches your desired thickness.
Tips
- You can marinate the chicken overnight for a more intense flavour.
- For a spicier flavour, use Scotch bonnet peppers instead of habaneros.
- This dish goes well with rice and beans, coconut rice, plantains, or a Mai Tai cocktail.
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Gravy ingredients and preparation
The gravy that goes with jerk chicken is typically made from the marinade used to flavour the chicken. This marinade is blended from a variety of ingredients, including:
- Scallions or green onions
- Yellow onion
- Garlic cloves
- Ginger
- Fresh thyme
- Scotch bonnet peppers or habanero peppers
- Allspice berries or ground allspice
- Vegetable oil or avocado/canola oil
- Brown sugar
- Grace browning or gravy master browning sauce
- Kosher salt
- Ground black pepper
- Onion powder
- Smoked paprika
- Worcestershire sauce
- Soy sauce
- Lime juice
- Cinnamon
- Cloves
The gravy is made by adding some of the marinade to a saucepan and heating it gently. You can also add some jerk seasoning, curry powder, and flour to the saucepan, stirring while cooking. Then slowly add chicken broth or stock to create a thick, flavoursome gravy.
For a vegetarian or vegan option, you can use coconut milk instead of chicken broth to add creaminess to the gravy.
Jerk chicken is traditionally served with rice and peas, fried sweet cornbread dough, or Jamaican hard dough bread.
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Authentic Jamaican jerk chicken
Jamaican jerk chicken is a popular dish that originated in Jamaica's Portland region by the Maroons, the country's runaway slaves. It is traditionally made with a blend of spices and herbs, including Scotch bonnet peppers, allspice, thyme, garlic, ginger, and various other seasonings. The chicken is then grilled or smoked over pimento wood, which imparts a unique smoky flavour.
To make authentic Jamaican jerk chicken, start by trimming any excess fat from the chicken and patting it dry. Next, rub the chicken with salt, freshly ground pepper, garlic, onion powder, and jerk seasoning. You can make your own jerk seasoning by blending together scallions, yellow onion, garlic cloves, ginger, thyme, Scotch bonnet peppers, allspice berries, vegetable oil, all-purpose seasoning, brown sugar, smoked paprika, and kosher salt to taste.
Once the chicken is seasoned, let it sit while you make the marinade. The marinade is what gives jerk chicken its distinctive flavour. You can blend together ingredients such as pineapple juice, habanero or Scotch bonnet peppers, soy sauce, brown sugar, allspice, thyme, garlic, ginger, and green onion.
After blending the marinade, drench the chicken with it and place the chicken in a ziplock bag. Refrigerate for at least 3 hours, but preferably overnight, to allow the flavours to penetrate the meat fully.
When you are ready to cook the chicken, preheat your oven to 350 degrees Fahrenheit. Place the chicken in a large aluminium foil baking pan in a single layer. Pour the remaining marinade over the chicken and coat it thoroughly. Cover the pan tightly with aluminium foil and bake for 1 hour.
Remove the foil and baste the chicken with the pan juices. Reserve 1/2 cup of the pan juices to make the gravy. Increase the oven temperature to 425 degrees Fahrenheit and return the chicken to the oven, uncovered. Bake for an additional 20-30 minutes, basting the chicken 2-3 times with the pan juices, until it starts to turn brown.
To make the gravy, you can use the reserved pan juices, adding cornstarch to thicken it, along with additional chicken broth for a more pronounced jerk flavour. Serve the jerk chicken with the gravy and enjoy!
Although grilling over pimento wood is the traditional method for cooking authentic Jamaican jerk chicken, baking it in the oven is a good alternative that still delivers delicious results.
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Jerk chicken sides
Brown stew chicken is a Jamaican dish that features chicken pieces that are marinated, browned, and then stewed in a gravy. The chicken is typically marinated in a mixture of brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, allspice, garlic cloves, ginger, onions, and peppers. After browning the chicken, a gravy is made by adding chicken broth, water, and ketchup to the skillet. This is then simmered for 30 minutes, before being uncovered and simmered for an additional 10 minutes to reduce the gravy.
Jerk chicken is another popular Jamaican dish, where chicken is coated in a mixture of allspice, Scotch bonnet chiles, thyme, nutmeg, and other seasonings, and then grilled. Here are some sides that go well with jerk chicken:
- Caribbean rice and beans: This dish is made with coconut milk, Creole seasoning, chicken broth, garlic, onions, bay leaves, thyme, and Scotch bonnet peppers.
- Black beans and rice: A versatile dish that can be served as a side or a main course. It can be made more refreshing with the addition of citrusy ingredients like tomatoes and roasted pineapple.
- Mango salsa: This side dish offers a unique combination of fruity and zesty flavors, making it a refreshing pairing with jerk chicken.
- Caribbean pepper sauce: While spicy, this sauce also has a fruity sweetness from the use of pineapple or mango, making it a perfect pairing with jerk chicken.
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Jerk marinade
Jerk chicken is a Jamaican street food that has become an iconic part of the country's heritage. Authentic jerk chicken is cooked over an open fire of pimento wood coals, but it can also be made at home in the oven or on a grill.
The key to delicious jerk chicken is its pungent marinade. One of the most important ingredients is pimento, also known as allspice. Scotch bonnet peppers are also a key ingredient, adding a spicy kick. If you can't get hold of Scotch bonnet peppers, you can substitute them with habanero peppers or Jamaican hot peppers.
Ingredients:
- 5 scallions (green onions)
- 5 sprigs of fresh thyme (about 1 tablespoon chopped)
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 teaspoons ground allspice
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 scotch bonnet peppers
- 1/3 cup soy sauce
- 2 tablespoons vegetable oil
Instructions:
- Combine all the ingredients in a blender or food processor.
- Blend until smooth, for about 1 minute.
- Transfer the marinade to a large bowl.
- Prepare the chicken by patting the legs dry with paper towels and making a few short slits about 1/2-inch deep on both sides.
- Add the chicken to the marinade and use your hands to massage it into the slits and coat the chicken thoroughly.
- Cover the bowl and refrigerate for at least 4 hours, but preferably overnight for maximum flavour.
- Cook the chicken according to your preferred method.
You can also experiment with the spice mix and add other ingredients such as garlic, ginger, onion, paprika, cinnamon, cloves, and cayenne to create a unique and personalised jerk marinade.
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Frequently asked questions
Jerk chicken is a Jamaican street food that involves a chicken dry-rub or wet marinade with a hot spice mix.
One of the key ingredients in jerk chicken is pimento, also known as allspice.
The traditional way of cooking jerk chicken is by coating the chicken in spices and slow-cooking it over a fire or grill composed of green pimento wood positioned over burning coals.
The gravy for jerk chicken can be made from the pan juices/marinade, or from a mixture of butter, onion, bay leaf, jerk seasoning, curry powder, flour, and stock.
Jerk chicken is often served with rice, beans, plantains, sweet potatoes, and cornbread fritters.
