If you like spicy food, then this recipe is for you! Chef Tony shows us how to make jerk chicken using authentic Caribbean ingredients, complete with a marinade and basting sauce.
Ingredients
- 1 whole chicken
- 2 Tbsp apple cider vinegar
Ingredients for Paste
- 2 Habanero peppers, roughly chopped
- 6 Green onions, roughly chopped (white and light green only)
- 1 Yellow onion, roughly chopped
- 1 Tbsp fresh thyme
- 2 Tbsp fresh ginger, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 lime, juiced
Ingredients for Marinade
- 2 tsp kosher salt
- 1 Tbsp all spice
- 1 Tbsp granulated sugar
- 1 tsp black pepper
- 1 cup orange juice, freshly squeezed
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- ½ cup olive oil
Items You'll Need
Instructions
Instructions for Part
- Rub chicken inside and out with the apple cider vinegar and set aside.
- Rough chop the ingredients for your paste and place them into the bowl of a food processor; blend until fairly smooth.
- Slowly drizzle lime juice into processor until it forms a smooth paste.
- Poke chicken all over with a fork and rub half of your paste on the inside and outside of the chicken.
- Add the marinade ingredients to your reserved paste and whisk until well incorporated.
- Pour half of the marinade into a resealable plastic bag, place the chicken in the bag, seal, and refrigerate for 2-4 hours.
- Boil half of the marinade to use as baste, reserve the other half to drizzle over chicken before serving.
- Preheat your coals or gas grill for about 20 minutes and skewer chicken. Allow to brown near coals and then move it to upper rack.
- Continue to baste chicken periodically while it cooks for a spicy, flavorful crust.
- Remove chicken when the internal temperature reaches 165°F, top with the sauce, serve and enjoy!
![Caribbean Jerk Chicken plated with roasted pineapple and peppers](https://cdn.shocho.co/sc-site/Recipes/CaribbeanJerkChicken-thumb-600x337.jpg)