Jamaican Jerk Chicken
Jerk's origin narrative revolves around the concept of preservation. Prior to European conquest, slavery, and eventual emancipation, the Taíno people, indigenous to Jamaica, mastered the art of jerk. This serves as a powerful metaphor for survival and a bold response to their colonizers: We shall endure and flourish, regardless of the hardships imposed upon us. The Taíno community transmitted their expertise in jerk preparation to their fellow resistance fighters, the enslaved Africans, fostering a legacy of culinary skill and resilience.
Ingredients
- 4 Scotch bonnet peppers or habanero chiles, seeded
- 1 bunch scallions, roughly chopped, plus more sliced for serving
- 12 cloves garlic, peeled
- 1 (2") piece ginger, peeled
- 1/4 c. dark brown sugar
- 1/4 c. pineapple juice (optional)
- Juice of 2 limes
- 12 sprigs thyme
- 12 allspice berries or 2 tsp. ground allspice
- 2 tsp. ground allspice or 10 whole allspice berries
- 3 bay leaves
- 2 tsp. ground nutmeg
- 1 1/2 tsp. kosher salt
- 1 tsp. black peppercorns
- 1 tsp. ground cloves
- 1/4 c. reduced-sodium soy sauce, plus 2 tbsp. for sauce (optional)
- 4 lb. boneless or bone-in, skin-on chicken breasts and/or thighs
- 1/4 c. ketchup (optional)
- Neutral oil, for grill
- Lime wedges, for serving
Instructions
- In a blender, mix Scotch bonnet peppers, scallions, garlic, ginger, brown sugar, pineapple juice (if using), lime juice, thyme, allspice, bay leaves, nutmeg, salt, peppercorns, cloves, and 1/4 cup soy sauce until smooth. Reserve 1/2 cup marinade; refrigerate until ready to serve. Transfer remaining marinade to a large bowl. Add chicken; toss to coat, making sure to rub marinade under skin. Cover and refrigerate at least overnight or up to 12 hours.
- In a small bowl, stir ketchup and remaining 2 tablespoons soy sauce (if using).
- Prepare a grill for high heat; heat 5 minutes. Using tongs and a paper towel, dip paper towel into oil and lightly brush grates. After 30 seconds, brush with oil again.
- Reduce heat to low and grill chicken skin side down, covered, until golden brown and lightly charred, 10 to 12 minutes. Flip chicken, cover, and continue to grill until lightly charred, about 3 minutes more. Flip chicken skin side up and brush with ketchup-soy basting sauce (if using). Cover and continue to grill until an instant-read thermometer inserted into thickest part of chicken registers 165°, about 3 minutes more (white meat and boneless meat will cook at a faster rate).
- Transfer chicken to a platter. Top with scallions. Serve with reserved marinade and lime wedges alongside.
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