Jamaican ‘jerk’ Chicken Recipe

Make the jerk paste

In a food processor or blender combine scallions, thyme leaves, garlic, scotch bonnet (start with half if sensitive), allspice, cinnamon, nutmeg, soy sauce, white vinegar, brown sugar, fresh ginger and optional herbs. Pulse to a coarse paste, scraping down sides once. If paste is too thick, add 1–2 teaspoons water or oil to achieve a spreadable consistency.

Taste and adjust: balance heat (more pepper), salt (more soy or salt), or sweetness (more brown sugar). Reserve about 1/3 of the paste for serving or basting; the rest will be used to stuff and marinate the chicken.

Prepare the chicken

Pat the half chicken dry with paper towels. Gently loosen skin over the breasts and thighs by sliding fingers between skin and meat to create pockets. Save the skin intact. Season the outside and cavity lightly with 1 tsp salt and 1/2 tsp black pepper.

Stuff and marinate

Working under the skin and inside the cavity, spread about two-thirds of the jerk paste evenly, massaging it into the meat and pockets. Rub remaining outside skin with 2 tbs vegetable oil, lime juice and 1 tbsp brown sugar to help caramelize. Place chicken in a nonreactive dish, cover, and refrigerate for at least 2 hours or preferably overnight for deeper flavor.

Cook the chicken (oven method)

Preheat oven to 200°C / 400°F. Remove chicken from fridge 30 minutes before cooking to take the chill off. Place chicken on a rack in a roasting pan, breast side up. Roast for 35–45 minutes, basting with reserved jerk paste or pan juices once or twice, until internal temperature reaches 74°C / 165°F at thickest part and skin is well browned. If skin is browning too quickly, tent loosely with foil and finish cooking.

Alternative: Grill

Preheat grill to medium-high (about 200–230°C / 400–450°F). Grill skin side down first for 6–8 minutes to develop char, then move to indirect heat, cover and cook 25–35 minutes, turning once and basting with reserved paste, until internal temp 74°C / 165°F. Let rest 8–10 minutes before slicing.

Finish

After resting, sprinkle remaining 1 tsp salt and 1/2 tsp black pepper if needed, and brush with a little lime juice. Serve half chicken with a spoonful of reserved jerk paste if desired.

Make the chutney

Combine diced pineapple, diced red bell pepper, diced red onion, minced optional scotch bonnet (use caution), lime juice, brown sugar, rice vinegar and 1/2 tsp salt in a bowl. Mix well and let sit at room temperature for 15–30 minutes to meld flavors. Stir in chopped cilantro just before serving. Taste and adjust sugar, salt or lime for balance.

For a warmed chutney (optional): gently simmer mixture in a small saucepan over medium heat for 5–7 minutes until slightly softened and syrupy, then cool slightly before serving.

Prep

Rinse rice under cold water until water runs mostly clear. Drain. If using canned beans, drain and rinse.

Cook

In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add the whole scallion and thyme sprig briefly to flavor the oil (you can bruise the scallion). Add rinsed rice and stir to coat for 1 minute. Pour in coconut milk and 1 cup water, add drained beans, 1 tsp allspice (or a whole allspice berry), and 3/4 tsp salt. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer undisturbed for 15–18 minutes until liquid is absorbed and rice is tender.

Rest and finish

Remove from heat and let stand, covered, for 5–10 minutes. Remove thyme and scallion stalk. Fluff rice gently with a fork before serving alongside the jerk chicken.