1/4 Jerk Chicken Dark Recipe
Make 1/4 Jerk Chicken Dark Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade / Jerk Seasoning
Chicken
Finishing / Basting
Method
Marinade / Jerk Seasoning
Prepare ingredients
Trim the root ends from the scallions and roughly chop. Peel the garlic cloves. Peel and grate the ginger. If using scotch bonnet, remove stem and halve (leave seeds for hotter heat or remove for milder).
Blend marinade
In a food processor or blender combine scallions, thyme leaves (strip from stems), scotch bonnet pepper (adjust amount to taste), garlic, grated ginger, soy sauce, dark brown sugar, ground allspice, cinnamon, nutmeg, black pepper, salt, lime juice and vegetable oil. Process to a coarse paste—scrape down the sides once. The mixture should be spreadable but not completely smooth.
Taste and adjust
Taste a small smear of the paste (use caution if hot pepper included). Adjust salt, sugar or lime as needed to balance heat, sweet and acidity.
Chicken
Prep chicken
Pat the chicken leg quarter dry with paper towels. Using a sharp knife, make 2–3 shallow slashes through the skin into the flesh to help marinade penetrate. Season lightly with a pinch of extra salt.
Marinate
Rub about three-quarters of the jerk paste thoroughly over and under the skin, into the slashes, and on all surfaces of the chicken. Reserve the remaining paste for basting. Place the chicken in a resealable bag or covered container and refrigerate for at least 2 hours, ideally overnight (6–12 hours) for best flavor.
Bring to room temperature
About 30 minutes before cooking, remove the chicken from the refrigerator to come closer to room temperature. Preheat your grill or oven (see cooking options).
Grilling (preferred)
Preheat grill to medium-high (around 375–400°F / 190–200°C). Oil the grates. Place the chicken skin side down over direct heat for 3–4 minutes to get color and crisp the skin, then move to indirect heat (or lower flame) and close the lid. Cook for about 25–30 minutes with the lid closed, turning once halfway through. During the last 8–10 minutes, brush with reserved jerk paste and melted butter 1–2 times to baste and build a sticky glaze. Chicken is done when internal temperature reaches 175–180°F (79–82°C) in the thickest part of the thigh and juices run clear.
Oven method
Preheat oven to 400°F (200°C). Place the marinated chicken on a wire rack set over a rimmed baking sheet skin side up. Roast for 35–40 minutes, basting with reserved paste mixed with melted butter during the last 8–10 minutes. If skin needs crisping, broil 2–3 minutes watching closely to avoid burning. Ensure internal temp reaches 175–180°F (79–82°C).
Rest
Transfer chicken to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.
Finishing / Serving
Finish and serve
Brush the chicken with any pan juices or remaining butter. Squeeze fresh lime wedges over the chicken to brighten the flavors. Serve the quarter jerk chicken dark with your choice of sides (rice and peas, fried plantain, or a simple salad).