JERK CHICKEN

Jerk Chicken is a Jamacian delicacy enjoyed by millions around the world. However, if you find yourself outside of the Carribean or without a great Jamacian 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.

Method

Serves: 4

Tostones Method:

  1. Peel and cut the plantains into 1 inch slices. 

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

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

  4. 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. 

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

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

Rice and Peas Method:

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

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

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

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

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

Jerk Chicken Method:

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

  2. 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.

  3. 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. 

  4. 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. 

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

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

  7. 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.

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

Ingredients

Tostones Ingredients:

  • 3 green plantains 

  • As needed neutral oil 

  • As needed kosher salt

Rice and Peas Ingredients:

  • 1 (15.5 oz) can red kidney beans

  • 2 ¼ Cups water 

  • 1 (13.5 oz) can unsweetened coconut milk

  • 3 scallion stems, trimmed + roughly chopped

  • 1 whole scotch bonnet

  • 3 garlic cloves, crushed

  • 2 Cups long grain white rice, rinsed 

  • ½ tsp allspice berries, lightly crushed

  • 5 sprigs thyme

  • As needed kosher salt

Jerk Chicken Ingredients: 

  • 1 ½ Tbsp allspice berries

  • 1 ½ tsp black peppercorns

  • 4-5 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

Emilija Saxebasics with babish, babish, jerk chicken, smoked chicken