Tip: If you want less heat, scrape the
seeds and membranes from the peppers before blending them.
Chili Warning: Handling these peppers
with your bare hands can have uncomfortable results! Wearing rubber gloves should provide
you the protection you need, and please remember not to touch your eyes, nose, mouth (or
other "sensitive" tissues).
Authentic Jerk Chicken should
be cooked over combination of coals and pimento wood. If you do not have pimento wood, try
apple, allspice, or hickory. But just coals or gas cooking will work fine too.
Jerk Chicken is great served
with baked sweet potatoes, and we also suggest serving this with ice-cold Jamaican beer.
Jerk Marinade - 1.5 Cups
Mix together all the
ingredients in a food processor fitted with a steel blade which is ideal for chopping and
combining. You should blend to your preference of either a fine or coarse consistency.
Store unused marinade in the
refrigerator in a tightly closed jar for up to 1 month.
If the marinade is not hot
enough, add a dash or two of hot sauce.
Dried hot peppers can be Bonny
(Scotch Bonnet), Jalapeno, Serrano, or Anaheim.
Cut 2 Whole Chickens (or 3.5 lb
1.6kg), into serving pieces. Rinse the chicken and pat dry.
Coat the chicken with the jerk marinade and marinate in the refrigerator for at least 4
hours - overnight is better.
Place the chicken pieces on the
grill over hot coals skin side down. Baste every 10 to 15 minutes with the marinade.
Over a hot grill the chicken
will cook in 30 to 40 minutes. The chicken is done with the flesh is firm and the juices