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Jerk Chicken

Recipe courtesy Venetta Williams
Show: My Grandmother's Ravioli Episode: Venetta Lurine Williams - Island Eats
TOTAL TIME: 8 hr 50 min
Prep: 10 min
Inactive Prep: 8 hr
Cook: 40 min
YIELD: 6 servings
LEVEL: Easy

ingredients

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Directions

Add the brown sugar, cider vinegar, allspice, nutmeg, thyme, garlic, scallions, Scotch bonnet pepper and some salt and pepper to a food processor. Process the ingredients into a paste, and then rub this over the chicken. Allow the chicken to marinate overnight in the refrigerator.

Preheat a grill on medium high. Grill the chicken quarters until cooked through, about 40 minutes.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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  • on January 05, 2013

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    Cooking chicken at medium high heat in smaller pieces will cause it to be dry and overcooked.

    Low and slow is the way to go = 250-275 degrees for 2.5-3 hours. Chicken is best if grilled in halves (holds the juices better.

    Marinade has all the right ingredients! You can add a bit of soya sauce to the marinade - that will help it penetrate the meat better.

    Oh, and Just missing one essential ingredient for Authentic Jamaican Jerk Chicken = Pimento Wood smoke (wood from the Jamaican allspice tree.
    If you've been to Jamaica and have tasted their Jerk Chicken, you know this - straight out of the barrel smoke flavor.
    Irie Mon !

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