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JERK CHICKEN

Name: JERK CHICKEN
Cook time: 6000 s
Total time: 6000 s
Yield: 4 Servings
Ingredients: For the Tostones; 3 green plantains; As needed neutral oil; As needed kosher salt; For the Rice and Peas; 1 can (15.5 oz) red kidney beans; 2 1/4 cup water; 1 can (13.5 oz) unsweetened coconut milk; 3 scallion stems, trimmed + roughly chopped; 1 whole scotch bonnet; 3 garlic cloves, crushed; 2 cup long grain white rice, rinsed; 1/2 tsp allspice berries, lightly crushed; 5 sprigs thyme; As needed kosher salt; For the Jerk Chicken; 1 1/2 tbsp allspice berries; 1 1/2 tsp black peppercorns; 4 1/2 scotch bonnet peppers (red or orange); 3 scallion stems, chopped; 4 garlic cloves, roughly chopped; 1 1/2 tbsp fresh thyme leaves; 2 tsp kosher salt; 1/4 cup neutral oil; 2 tbsp brown sugar; 1 tbsp soy sauce; 1 whole chicken

cook:

1 h 40 min

1,709,830 views Jerk Chicken is a Jamaican delicacy enjoyed by millions around the world. However, if you find yourself outside of the Caribbean or without a great Jamaican restaurant within driving distance, we’ve come up with a solution. Try our at-home recipe to satisfy all your smokey, peppery, ‘don’t-you-dare-touch-your-eyes’ spicy cravings for Jerk Chicken.

4 Servings

original

metric

INGREDIENTS

For the Tostones

3 green plantains

As needed neutral oil

As needed kosher salt

For the Rice and Peas

1 can (15.5 oz) red kidney beans

2 ¼ cup water

1 can (13.5 oz) unsweetened coconut milk

3 scallion stems, trimmed + roughly chopped

1 whole scotch bonnet

3 garlic cloves, crushed

2 cup long grain white rice, rinsed

½ tsp allspice berries, lightly crushed

5 sprigs thyme

As needed kosher salt

For the Jerk Chicken

1 ½ tbsp allspice berries

1 ½ tsp black peppercorns

4 ½ scotch bonnet peppers (red or orange)

3 scallion stems, chopped

4 garlic cloves, roughly chopped

1 ½ tbsp fresh thyme leaves

2 tsp kosher salt

¼ cup neutral oil

2 tbsp brown sugar

1 tbsp soy sauce

1 whole chicken

TOOLS

cutting board

medium pot

"clef" knife

cast iron skillet

rolling pin

measuring cups and spoons set

fry pan

Santoku knife

baking sheet

paper towels

Tostonera or heavy bowl

mortar and pestle

food processor

sealable containers

fridge

smoker

meat thermometer

DIRECTIONS

For the Tostones

Peel and cut the plantains into 1 inch slices.

3 green plantains

cutting board

"clef" knife

Fill a large high-sided skillet with about ⅛ inch to ¼ inch of neutral oil. Heat until the oil begins to shimmer.

As needed neutral oil

cast iron skillet

Add the plantain slices to the oil and cook for about 1-2 minutes on each side or until just beginning to crisp.

3 green plantains

cast iron skillet

Transfer the par-cooking plantains to a paper towel lined sheet tray. While the slices are still warm, carefully depressed them to about ½ inch thickness. Traditionally, Tostones are flattened using a Tostonera, if you don’t have one, use the bottom of a bowl, cup, or pan.

For the Tostones

baking sheet

paper towels

Tostonera or heavy bowl

Return the pressed plantains to the preheated oil and fry until golden brown and crispy on both sides, about 1-2 minutes.

For the Tostones

As needed neutral oil

cast iron skillet

Transfer the tostones to a paper towel-lined sheet tray and season generously with kosher salt.

As needed kosher salt

paper towels

baking sheet

For the Rice and Peas

Combine the beans, water, and unsweetened coconut milk in a medium pot.

1 can (15.5 oz) red kidney beans

2 ¼ cup water

1 can (13.5 oz) unsweetened coconut milk

medium pot

measuring cups and spoons set

Bring the mixture to a boil and then add the remaining ingredients. Allow the mixture to come back to a boil uncovered.

3 scallion stems, trimmed + roughly chopped

1 whole scotch bonnet

3 garlic cloves, crushed

2 cup long grain white rice, rinsed

½ tsp allspice berries, lightly crushed

5 sprigs thyme

As needed kosher salt

medium pot

Once at a boil, reduce to a simmer and cover the pot with a lid.

medium pot

Cook until the water is evaporated and the rice is cooked through, about 15-20 minutes.

medium pot

Season to taste with kosher salt. Keep warm until ready to serve.

As needed kosher salt

For the Jerk Chicken

Combine the allspice berries and peppercorns in a mortar and grind with a pestle until well ground.

1 ½ tbsp allspice berries

1 ½ tsp black peppercorns

mortar and pestle

Add the remaining ingredients (save for the chicken) and the ground spices into the base of a food processor. Process until a homogenous mixture forms. Reserve until ready to use.

4 ½ scotch bonnet peppers (red or orange)

3 scallion stems, chopped

4 garlic cloves, roughly chopped

1 ½ tbsp fresh thyme leaves

2 tsp kosher salt

¼ cup neutral oil

2 tbsp brown sugar

1 tbsp soy sauce

food processor

Break down the chicken into 2 bone-in thighs, 2 wings (tips included), and 2 bone-in breast pieces. Make sure to keep the skin intact and much as possible.

1 whole chicken

Santoku knife

In a large sealable container, combine the chicken pieces and the reserved marinade. Make sure to rub the marinade under the skin and that all pieces of chicken have been thoroughly coated.

1 whole chicken

sealable containers

Cover the container and transfer it to the refrigerator. Let the chicken marinade for at least 4 hour or up to 24 hours.

fridge

Preheat your smoker to 450°F with your choice of fruity wood (we used applewood).

smoker

Add the chicken to the smoker and cook until the thickest part of the chicken reaches 145 °F, about 25-30 minutes. Flip the chicken pieces and continue cooking until the white meat reaches 155 °F and the dark meat reaches 175 °F, about 5-10 minutes.

For the Jerk Chicken

smoker

meat thermometer

Remove the chicken from the smoker and let it rest for 10 minutes before serving.

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