Home Cook Together. Celebrate Life.

CaribbeanAuthentic Cuisine

Jerk Chicken

Serves 4 to 6 Entree chicken, Poultry, jerk

Jerk Chicken

Jerk Chicken hails from the heart of Jamaica, a dish that has been perfected over open flames in jerk pits. This home version captures the spirit of those pits, where salt is judged by hand and fat is used generously. Traditionally made for gatherings, this recipe brings the essence of Jamaican hospitality to your table, where sharing is as essential as the flavors.

Expect a burst of heat from the scotch bonnet, balanced by the earthy sweetness of brown sugar. The jerk seasoning infuses the chicken with a medley of spices, while scallions add a fresh, zesty note. Each bite should be a harmonious blend of spicy, sweet, and savory, echoing the communal nature of its origins.

Ingredients

  • 1.2 kgchicken pieces
  • 3 tbspjerk seasoning
  • 2 tbspvegetable oil
  • 1scotch bonnet
  • 4scallions
  • 1 tbspbrown sugar
  • to tastefine sea salt

Method

  1. Start by patting the 1.2 kg chicken pieces dry with paper towels to remove excess moisture. This helps the skin crisp up during cooking. Season the chicken generously with fine sea salt and 3 tablespoons of jerk seasoning, ensuring each piece is well coated. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
  2. Place the seasoned chicken pieces skin-side down in the hot oil, being careful not to overcrowd the pan. Brown the chicken in batches if necessary, allowing each piece to develop a deep golden-brown crust. This should take about 5-7 minutes per side, but focus on achieving the right color rather than timing. Remove the browned chicken to a plate and set aside.
  3. Lower the heat to medium and add the aromatics to the same skillet. Slice 4 scallions and 1 scotch bonnet pepper, removing seeds if you prefer less heat. Add them to the pan along with 1 tablespoon of brown sugar. Stir frequently, cooking until the scallions are tender and the sugar has melted, releasing a fragrant aroma.
  4. Return the browned chicken pieces to the skillet, nestling them into the aromatic mixture. If the pan seems dry, add a splash of water to prevent sticking and create a bit of sauce. Cover the skillet with a lid and let the chicken cook through, turning occasionally, until the meat is tender and juices run clear when pierced, about 20-25 minutes.
  5. If the sauce in the pan is too thin, remove the lid and increase the heat slightly to reduce it to your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt if needed. The sauce should be rich and flavorful, coating the chicken nicely.
  6. Once the chicken is cooked through and the sauce is to your liking, finish the dish by scattering freshly chopped herbs over the top, if desired. Serve the jerk chicken hot, with the aromatic sauce spooned over, ready for sharing around the table.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

This recipe is from Authentic Caribbean Cuisine by Yassine Sbiti — the Caribbean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Caribbean cuisine