Jerk Chicken

Jamaican · serves 6 · about 90 minutes

Jamaica's smoky, fiery signature: chicken marinated in allspice, thyme, scotch bonnet, and green onion, then grilled low over pimento wood. Heat, sweet, and smoke in every bite.

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Ingredients

  • 3 lbs chicken pieces
  • 2 tbsp ground allspice (pimento)
  • 1 tbsp fresh thyme
  • 2 scotch bonnet peppers
  • 6 green onions
  • 4 cloves garlic
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
  • 1 lime

Method

  1. Blend the allspice, thyme, scotch bonnet, green onion, garlic, soy, sugar, lime, and Iberia Olive Oil into a thick jerk paste.
  2. Coat the chicken and marinate at least 4 hours, ideally overnight.
  3. Grill over medium-low, turning often, 35 to 45 minutes until charred and cooked through.
  4. Rest, then chop into pieces.
  5. Serve with rice and peas and extra jerk sauce.

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