This past Sunday funday consisted of one of my favorite dishes, jerk chicken. I made my own jerk marinade and sauce, but I have to admit that it can be both time consuming and painful (be sure to wear latex or vinyl gloves when handling the peppers.) If time is of the essence you can also use a store bought marinade like Walkerswood or Grace’s jerk marinades.
We ended up having 15 friends and family over this past Sunday, not including ourselves. Lots of good food and great company.
When making jerk chicken I like to use a mixture of bone in/ skin on chicken wings, thighs and breasts. I cut the thighs in half and the breasts into thirds. You should also remember that the longer you can marinate the chicken, the more flavorful it will be. So plan to marinate the chicken a day ahead if possible. I’ve scaled down the recipe to serve 6 instead of the 17 that we served. Be sure to have lots of red stripe beer on hand to wash down the jerk chicken with. Hooray for beer! Sorry, I couldn’t resist.
Serves 6.
Here’s what you’ll need:
- 5 lbs total bone in/ skin on chicken breasts, thighs, and wings (mix up and use whichever pieces you desire)
- 2 Scotch bonnet peppers (you can substitute habanero or even jalapeño peppers if Scotch bonnet peppers are unavailable)
- 1 1/2 cups onion, chopped
- 3 Scallions, roughly chopped
- 3 Garlic cloves, chopped
- 2 Tablespoons dried thyme
- 2 Tablespoons ground allspice
- 1 Teaspoon ground cloves
- 1 Tablespoon Chinese five spice powder
- 1 Teaspoon freshly grated nutmeg
- 2 Tablespoons salt
- 1 Teaspoon black pepper
- 1/2 cup soy sauce
- 1/4 cup orange juice
- 1/4 cup vegetable oil
- 1 Teaspoon liquid smoke
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We’ll start by placing all ingredients except for the chicken into a food processor or blender. Blend to a consistency of a thick sauce.
In a large mixing bowl, add chicken and pour in marinade.
With gloves on, toss chicken pieces with marinade.
Place chicken in either a large covered bowl, covered plastic container, or plastic storage bags in refrigerator overnight or for at least four hours.
One hour prior to cooking, remove chicken from refrigerator and allow to sit at room temperature.
When ready to begin cooking, preheat grill on high heat.
Remove chicken from marinade and lightly shake to remove the excess.
Don’t throw away the marinade, you can reduce it and make a sauce with it (remember to never use a marinade that raw meat or poultry have been in contact with, as a sauce for cooked foods without first cooking the marinade.)
Grill chicken over medium- high heat until internal temperature reaches 165 degrees fahrenheit.
Reduce marinade in a saucepan with 1/2 cup of chicken stock or water over medium heat to about 1/3 of a cup.
Remove chicken to a platter, either pour reduces marinade over chicken or on the side for dipping, and serve with traditional sides like rice & peas (beans), and a vinegar based cabbage slaw. Both recipes will be available on sanibelray.com.
