jerk chicken

Is it the best chicken in the world? I understand if you say “no” – but I might disagree.

• 4 lbs. Chicken
• 10-12 Tablespoons Jerk Seasoning/Marinade
• Lemon/Lime juice or Vinegar
• 2 Teaspoons Garlic Salt (optional)
• 2 Teaspoons Paprika
• 2 Tablespoons Dry Jerk Seasoning

recipe by Xavier Murphy at jamaicans.com

mix everything together. marinate in the refrigerator for at least one day.
then grill it, traditionally over allspice branches for extra flavor, according to Xavier Murphy
(or you can bake it; I won’t tell anyone)

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jerk marinade recipe by Winsome Murphy at jamaicans.com

• ½ cup allspice berries
• ½ cup packed brown sugar
• 6-8 garlic cloves
• 4-6 Scotch bonnet peppers (note: obviously, this will be quite hot. 1 is not enough. I’d go with at least two, even if you are sensitive to spice.)
• 1 tablespoon ground thyme or 2 tablespoons thyme leaves
• 1-2 bunches scallions (green onions)
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• salt and pepper to taste
• 2 tablespoon soy sauce to moisten

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dry jerk seasoning recipe by Imma at African Bites

1½ tablespoon (15 g) onion powder
1½ tablespoon (15 g) garlic powder
1 tablespoon ( 5 g) ground ginger
1 tablespoon ( 5 g) dried thyme
1 teaspoon (2 g) white pepper, freshly ground (I used black pepper)
½ tablespoon (3.5 g) cinnamon
1 tablespoon (7 g) ground allspice
1 tablespoon (7 g) smoked paprika
½ tablespoon (3.5 g) ground nutmeg
2-3 tablespoons (28-42 g) coconut sugar, or replace with brown sugar
½-1 tablespoon (5-10 g) vegetable bouillon. chicken, or Maggi powder (to taste)
1 tablespoon ( 5 g) hot pepper, or more (Scotch bonnet, cayenne pepper, or pepper flakes (to taste)
2 tablespoons (10 g) dried chives or scallions

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A note to our vegan and vegetarian friends: this marinade is unbelievable on tofu, or served as a dipping sauce for grilled veggies, and the dry jerk seasoning is fantastic on everything from corn-on-the-cob to grilled cauliflower. It’s quite adaptable! Blend the marinade with a mango for a surprisingly good hot sauce. Coat fish before roasting. Sprinkle the dry seasoning on frozen fries or veggies before you bake them. The possibilities are endless! What is your favorite thing to jerk?

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I understand that someone out there might prefer something sweeter and less spicy, like an apricot-honey chicken tagine. Someone might prefer a five-ingredient chipotle-lime chicken to save time. They might even prefer their chicken fried and not grilled, like Korean-style fried chicken. However, I am not these people. I am a simple jerk, and I know of no better chicken on the planet than an authentic plate of jerk chicken, grilled up by a Caribbean family, served with a bit of ginger drink and a shot of rum. However, if you’re not invited to the Jamaican barbecue, you can make this. It might be a bit lonelier, and it will not taste the same. But it’s damn good.

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