Jamaican Jerk Recipe

Name: The Modern Rotisseries Jamaican Jerk Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 6 stalks scallions (green onions); 2 tbs fresh thyme leaves (or 2 tsp dried thyme); 6 cloves garlic cloves; 1 tbs fresh ginger, peeled and chopped; 2 pieces fresh habanero or Scotch bonnet peppers, seeds removed for less heat; 2 tbs dark brown sugar; 2 tbs soy sauce; 3 tbs olive oil; 2 tbs fresh lime juice; 1 tbs apple cider vinegar; 2 tsp ground allspice (pimento); 1 tsp ground cinnamon; 0.5 tsp ground nutmeg; 1 tsp ground black pepper; 1.5 tsp salt; 2 lbs skin-on bone-in chicken pieces (thighs and drumsticks) or pork shoulder cut into 1" pieces; 2 tbs vegetable oil (for brushing/grilling); 1 to taste fresh lime wedges (to serve); 2 tbs chopped fresh cilantro or parsley (optional garnish)

Inspired by The Modern Rotisserie

Time2h 30m

Serves4

Make Jamaican Jerk Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Jerk Marinade

6 stalks scallions (green onions)

2 tbs fresh thyme leaves (or 2 tsp dried thyme)

6 cloves Garlic cloves

1 tbs fresh ginger, peeled and chopped

2 pieces fresh habanero or Scotch bonnet peppers, seeds removed for less heat

2 tbs dark brown sugar

2 tbs Aged soy sauce

3 tbs olive oil

2 tbs Fresh lime juice

1 tbs Apple cider vinegar

2 tsp ground allspice (pimento)

1 tsp Ground cinnamon

1/2 tsp ground nutmeg

1 tsp ground black pepper

1 1/2 tsp Celtic sea salt

Protein and Finish

2 lbs skin-on bone-in chicken pieces (thighs and drumsticks) or pork shoulder cut into 1" pieces

2 tbs vegetable oil (for brushing/grilling)

1 to taste fresh lime wedges (to serve)

2 tbs chopped fresh cilantro or parsley (optional garnish)

Method

Make the Jerk Marinade

Prepare aromatics

Trim and roughly chop the scallions. Peel the garlic and ginger. Remove stems from the habanero/Scotch bonnet peppers; leave some seeds if you want more heat.

In a food processor or high-speed blender, combine scallions, thyme leaves, garlic, ginger, peppers, dark brown sugar, soy sauce, olive oil, lime juice, and apple cider vinegar. Blend until a coarse paste forms, stopping to scrape down the sides as needed.

Add the ground allspice, cinnamon, nutmeg, black pepper, and salt to the blender. Pulse until evenly incorporated. Taste carefully and adjust salt or sugar balance. The paste should be bright, spicy, and slightly oily.

Marinate the Protein

Place the chicken pieces (or pork) in a large bowl or resealable plastic bag. Pour about two-thirds of the marinade over the meat, turning to coat thoroughly. Reserve the remaining marinade for basting during cooking or to finish as a sauce (keep refrigerated).

Massage the marinade into the meat, cover (or seal the bag) and refrigerate for at least 4 hours, preferably overnight (8–24 hours) for best flavor penetration.

Cook (Grill or Oven)

Prep for cooking

Remove the marinated meat from the refrigerator 30 minutes before cooking to take off chill. Preheat grill to medium-high (about 400°F/200°C) with one cooler zone for indirect cooking. If using an oven, preheat oven to 400°F (200°C) and prepare a roasting pan with a rack.

If grilling: oil the grates lightly. Place chicken over direct heat first to sear for 3–4 minutes per side until well browned, then move to indirect heat and continue cooking with the lid closed until an internal temperature of 165°F (74°C) for chicken or 145°F (63°C) for pork is reached. Total time will be 25–40 minutes depending on piece size. Brush occasionally with reserved marinade during the first half of cooking only (do not use marinade that has been in contact with raw meat unless you boil it first).

If roasting: place chicken on the rack and roast 35–45 minutes, basting once or twice with reserved marinade (or boil reserved marinade for 2–3 minutes and use as a safe basting sauce). Finish under the broiler 2–3 minutes to caramelize edges if desired.

Use an instant-read thermometer to confirm doneness. Let meat rest 5–10 minutes after cooking to allow juices to redistribute.

Serve

Transfer the jerk chicken or pork to a serving platter. Squeeze fresh lime wedges over the meat and sprinkle chopped cilantro or parsley, if using.

Serve with traditional sides such as rice and peas, fried plantains, or a simple green salad.