It is said that Jerk Chicken originates from the time the Maroons brought African techniques for cooking meat to Jamaica, which was then combined with native island seasoning and ingredients. The word “Jerk” may have its roots in “charqui,” a Spanish word for dry meat, or it may derive from “jerking,” or poking holes in the meat to hold spices before cooking.
- 4 lbs. Chicken
- 10-12 Tablespoons Jerk Seasoning/Marinade (Make your own using our recipe or Buy it)
- Lemon/Lime juice or Vinegar
- 2 Teaspoons Garlic Salt (optional)
- 2 Teaspoons Paprika
- 2 Tablespoons Dry Jerk Seasoning
- Clean and wash the chicken with lime/lemon juice or vinegar
- Whole pieces of chickens are best so it does not dry out. The skin also provides flavor.
- Pour the Jerk Seasoning/Marinade in a bowl.
- Add Garlic Salt, Paprika & Dry Jerk Seasoning. Stir the ingredients
- Rub the chicken with the Jerk Seasoning/Marinade
- Be sure to rub under skin and in cavities
- Marinate overnight in a ziplock bag. (Pour any leftover seasoning in the ziplock bag)
Preheat oven to 200ºF & precook the chicken for 30-45 minutes
- Light the coal in the barbecue grill (The barbecue grill must have a lid).
- Pimento (allspice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
- Move the chicken to a barbecue grill when the fire is at it’s lowest. Cover the barbecue grill with the lid. Grill the chicken over the low flame for 2-3 hours until done.
- Chop meat into pieces, and serve.
- Jerk Chicken is served traditionally with any of the following Jamaican hard-dough bread, Rice & Peas, Fried Ripe Plantains, and Festival. Oxtail Gravy gravy is typically poured over the rice.