Jerk Chicken Recipe
A specialty of the house brought back from the islands, this half-chicken is well marinated and slow cooked. You won’t find better on the mainland, and just as they do at the Pork Pit in Montego Bay, we serve a triple hot dipping sauce made from scotch bonnet peppers. Served with black beans and rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Jerk Chicken
Method
Cooking Instructions
- 1
Marinate the Chicken
In a blender, combine scotch bonnet peppers, green onions, thyme, allspice, garlic, ginger, soy sauce, orange juice, lime juice, and salt. Blend until smooth. Pour marinade over the halved chicken, ensuring it is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
- 3
Cook the Chicken
Preheat the grill or oven to a low temperature (around 300°F / 150°C). Place the marinated chicken skin-side up on the grill or in a baking dish. Cook for about 1.5 to 2 hours, basting occasionally with leftover marinade, until the chicken reaches an internal temperature of 165°F (75°C) and is nicely charred.
- 4
Serve
Remove the chicken from the grill or oven. Let it rest for 10 minutes before serving. Serve with black beans and rice on the side.
