We did not plan to go to Jamaica. Just ten days earlier, we had to cancel a trip to Sri Lanka because I came down with pneumonia hours before we were scheduled to leave. We were all pretty sad, but my favorite aunt suggested we tag along on their trip to Jamaica. So we got to hang out with my super-cool cousins from Ohio on the beach (see Jamacia – Beach life with the cousins) and enjoy some amazing jerk chicken.
Even though it wasn’t what we had planned, it was a fantastic trip. You know I’m a beach bum. The place where we stayed had a beautiful beach so I could crash through the waves and build giant sandcastles. But my favorite part was the Jerk Shack.
Jerk Chicken
It was right on the beach. And it was literally a shack. Every afternoon Pa would head over to the shack, wait in line, and return with some of the best Jerk Chicken and pork I have ever tasted. The smokiness from the pimento wood with just a little spice, AHHmazing!
The jerk chicken was a staple in our Jamaica trip. The only time we left our hotel was to go to another jerk shack. The hotel mentioned Scotchies was their favorite, and it did not disappoint. A bunch of grills lit with charcoal and wood. Wood planks for the grill top. A simple metal roof to cover the chicken and trap some of the smoke. We did our best to recreate it. Give it a try and let us know what you think!
Recipe – adapted from the blog 196 flavors
Prep Time: 30 minutes
Marinate Time: 6+ Hours
Cook Time: 30 minutes
Enjoyment Time: Saturday Night Dinner
Parent accompaniments: Cold, cold, cold Red Stripe!
Protein
- 6 chicken legs
For the spice mix
- 3 tbsp ground allspice
- 3 tbsp cracked black pepper
- 1 tsp ground cinnamon
- 2 tsp ground nutmeg
- 2 bay leaves, crumbled
For the jerk paste
- 4 habanero chiles, stemmed and seeded (traditionally it is scotch bonet pepper)
- 4 garlic cloves, peeled
- 1 (1-inch piece) fresh ginger, grated
- 1 tsp dried thyme
- 2 tbsp vegetable oil
- 2 tbsp white vinegar
- 4 tbsp rum
- 2 tbsp orange juice
- 4 tablespoons lime juice
- 3 tbsp brown sugar
- Salt and ground black pepper to taste
Instructions
- Mix all the dry spices.
- Add all the other jerk paste ingredients and blend until obtaining a paste.
- Place the chicken legs in a shallow container and rub the chicken legs with the paste. Cover and place in the refrigerator for at least 6 hours.
- Preheat oven to 325F and set the grill on high.
- Let the grill get real hot, then place the chicken legs, skin side down and cook. Cook to get nice caramel char on the outside.
- Place on a non-stick pan and then bake. We use a thermometer. Be sure to let the chicken get to 165F. This took 10-15 minutes.
- Once done, pull from the oven and let rest for a few minutes.
- We served ours with rice and peas. I hope you enjoy it!
