Jamaican Jerk Chicken

Daniel
Mar 24, 2023
3 min read

Updated: May 20

One of my InstaFam requested this dish. They asked and they shall receive. I had tried a few Jerk chicken recipes in the past, but they don't seem to work out as I expected them to. Today, as requested, I decided to give it another shot.

After marinating, every time I cooked or baked the chicken, the marinade will get burned before the chicken is cooked or baked. Particularly, when searing the chicken on a hot skillet. I just went on with my gut and bake the chicken wrapped with foil and finish baking skin side up unwrapped. Magically it worked this time! Yeah, I am proud of myself!

This dish is partly inspired by the very 1st person who inspired me on this journey: ClosetCooking. Please check out his amazing recipe blog. He is practically a genius! And the banana pineapple salad makes perfect sense in this dish. I know the list for the marinade is long af, but I guarantee that it is 100% worth the effort. Cos this will be the best Jerk Chicken you will ever taste, probably.

Ingredients:

Inspired by ClosetCooking

(Serve 3)

Marinade:
Cinnamon, 1
Allspice Berries, 1 TBSP
Black Peppercorns, 1 TBSP
Star Anise, 1
Cloves, 3
Fennel Seeds, 1 TSP
Szechuan Peppercorns, 1/2 TSP
Jalapeño Deseeded, 2
Garlic, 2 Cloves
Ginger, 1"
Scallions, 2 Bunches
Dried Thyme, 1 TSP
Nutmeg Freshly Grated, Pinch
Light Muscovado Sugar, 1 TBSP
Coconut Oil, 1 TBSP
Apple Cider Vinegar, 2 TBSP
Soy Sauce, 2 TBSP
Spiced Rum, 1 TBSP
Fresh Orange Zest & Juice, 1 Orange
Fresh Lime Zest & Juice, 1 Lime
Chicken Thigh Bone-in Skin-on, About 600g or 3
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Coconut Rice:
Rice, 220g
Coconut Milk, 250g
Chicken Stock, 235g
Salad:
Pineapple Cored Coarsely Sliced, 1/2
Bananas Corasely Sliced, 2
Red Onion Finely Minced, 1
Jalapeño Deseeded Finely Minced, 2
Fresh Lime Zest & Juice, 1 Lime
Fresh Coriander Coarsely Sliced, A Handful

Equipment:

Blender / Food Processor / Stick Blender
Oven
Cast Iron Skillet
Spice Grinder
Rice Cooker

Directions:

Prepare the Marinade
Toast cinnamon, allspice, black peppercorns, star anise, cloves, fennel seeds, and Szechuan peppercorns in a skillet over medium heat until aromatic.
Transfer to a spice grinder and blitz into a fine powder.
Add the spice blend to a blender along with the rest of the marinade ingredients (excluding chicken, salt, pepper, and mushroom powder).
Blend until smooth.
Marinate the Chicken
In a large shallow bowl, place the chicken and score a few shallow slits with a knife.
Season with salt, pepper, and mushroom powder.
Pour in the marinade and massage until fully coated.
Cover with cling film and refrigerate overnight.
Bake the Chicken & Cook the Rice
Roast the Chicken
Preheat oven to 200°C (400°F).
Line a baking tray with foil and place the marinated chicken skin side down.
Cover with another piece of foil and bake for 25 minutes.
Any extra marinade can be frozen for future use.
Prepare the Coconut Rice
Wash rice thoroughly, rinsing 5 times until water runs clear.
Transfer to a rice cooker and add coconut milk and chicken stock.
Cook according to your rice cooker’s instructions.
Once cooked, fluff the rice and keep warm.
Finish the Chicken
Remove foil and flip the chicken skin side up.
Bake uncovered for another 20 to 25 minutes or until the skin is browned and slightly charred.
Prepare the Salad
Combine all salad ingredients in a large bowl.
Toss to combine and chill in the fridge until ready to serve.
Plate and Serve
Scoop coconut rice into serving bowls.
Add a portion of the salad and top with roasted jerk chicken.
Serve immediately while hot.