Jamaican Jerk Chicken
Updated: Mar 25
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.
Inspired by ClosetCooking
Allspice Berries, 1 TBSP
Black Peppercorns, 1 TBSP
Star Anise, 1
Fennel Seeds, 1 TSP
Szechuan Peppercorns, 1/2 TSP
Jalapeño Deseeded, 2
Garlic, 2 Cloves
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 Milk, 250g
Chicken Stock, 235g
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
Blender / Food Processor / Stick Blender
Cast Iron Skillet
Prepare the marinade.
Toast cinnamon, allspice, black peppercorns, star anise, cloves, fennel and Szechuan peppercorns in a skillet over medium heat until aromatic.
Transfer to a spice grinder.
Blitz until powder forms and transfer to a blender.
Add in the rest of the ingredients (except chicken, salt, pepper and mushroom powder) and blitz until smooth.
In a large shallow bowl, add in chicken.
Gently slit a couple of indentations onto the chicken with a knife.
Season with salt, pepper and mushroom powder.
Pour in the marinade mixture and massage onto the chicken until well coated.
Cover with cling film and marinade in the fridge overnight.
Baking the chicken and preparing the coconut rice.
The next day, preheat the oven to 200 degree celsius or 400 Fahrenheit.
Line a baking tray with aluminum foil.
Transfer the chicken skin side down onto the tray.
Cover the chicken with another piece of foil.
Wack into the oven and bake for 25 mins.
*You can freeze any leftover marinade for future Jerk adventures.*
While the chicken is baking, wash the rice with water, drain and repeat the process until the water is clear, about 5 times.
Transfer the rice to a rice cooker.
Add in coconut milk and stock.
Cook the rice as per the manufacturer's instructions.
When the rice is cooked, fluff the rice with a spoon.
Set aside and keep warm until ready to use.
At this point, the chicken should be baked.
Remove from the oven and remove the foil.
Flip the chicken and continue baking for another 20 to 25 mins or until browned and lightly charred.
While the chicken is baking, prepare the salad.
Combine everything in a large mixing bowl.
Set aside in the fridge until ready to use.
Scoop the coconut rice onto individual serving bowls.
Followed by the salad and the chicken.
Just outta the oven...
This salad makes perfect sense with rice and chicken...
A perfection combination...