This jerk chicken recipe is from Paul Chung, who experienced childhood in Jamaica and tested jerk all through the island. It's fragrant, red hot, and smoky at the same time.

In 2018, Food and Wine named this recipe one of our 40 best. There are however many takes on jerk chicken in Jamaica as there are cooks on the island, yet most offer a similar strategy: Chicken is covered in a flavoring blend overwhelmed by flavors and chiles, then barbecued. This form comes from Paul Chung, a self-trained cook of Chinese and Jamaican drop who worked in the sorting room at Food and Wine. It's brilliantly zesty, smoky, and fragrant — all that you maintain that jerk chicken should be.

Be that as it may, what places this one over all others? The key is incorporating five-flavor powder in the marinade, a Chinese zest mix made of cinnamon, fennel seed, cloves, Sichuan peppercorns, and star anise. "This flash of cinnamon improves the rich clove flavor granted by the allspice berries," previous F&W test kitchen boss Marcia Kiesel composed.

The most effective method to make Jamaican jerk chicken

For all the profundity of flavor this dish gives, Jamaican jerk chicken is genuinely easy to plan. Whenever you've assembled every one of your fixings, everything except the chicken gets zoomed in the food processor to make a marinade. It's essential to allow the chicken to marinate for the time being, so the has the opportunity to enter the meat completely. Then, at that point, all that is passed on to do is bring the chicken up to room temperature and barbecue it until very much seared. The chicken can likewise be broiled in the broiler whenever wanted.

Fixings

1 medium onion, coarsely hacked

3 medium scallions, hacked

2 Scotch hood chiles, slashed

2 garlic cloves, hacked

1 tablespoon five-flavor powder

1 tablespoon allspice berries, coarsely ground

1 tablespoon coarsely ground dark pepper

1 teaspoon dried thyme, disintegrated

1 teaspoon newly ground nutmeg

1 teaspoon legitimate salt

1/2 cup soy sauce

1 tablespoon vegetable oil

2 (3 1/2 to 4-pound) chickens, quartered

Bearings

Step 1

In a food processor, consolidate the onion, scallions, chiles, garlic, five-zest powder, allspice, pepper, thyme, nutmeg, and salt; cycle to a coarse glue. With the machine on, add the soy sauce and oil in a constant flow. Empty the marinade into a huge, shallow dish, add the chicken, and go to cover. Cover and refrigerate for the time being. Carry the chicken to room temperature prior to continuing.

Step 2

Light a barbecue. Barbecue the chicken over a medium-hot fire, turning periodically, until very much carmelized and cooked through, 35 to 40 minutes. (Cover the barbecue for a smokier flavor.) Move the chicken to a platter and serve.

FAQs

FAQ 1: What makes this jerk chicken recipe stand out among other jerk chicken recipes?

Answer: This jerk chicken recipe stands out because it incorporates a unique blend of Chinese spices called five-flavor powder, which enhances the rich clove flavor provided by the allspice berries.

FAQ 2: Are Scotch bonnet peppers necessary for this recipe, or can I use a milder pepper variety?

Answer: While Scotch bonnet peppers are traditional in jerk chicken, you can use a milder pepper variety if you prefer less heat while still enjoying the flavors.

FAQ 3: Can I marinate the chicken for a shorter time than overnight if I'm in a hurry?

Answer: While overnight marinating is recommended for the flavors to fully infuse the meat, you can marinate it for a few hours if needed, although the depth of flavor may be slightly reduced.

FAQ 4: Can I prepare this jerk chicken recipe in the oven instead of on the grill?

Answer: Yes, you can roast the jerk chicken in the oven. Simply follow the same marinating process, then bake it in a preheated oven at 375°F (190°C) until fully cooked.

FAQ 5: What can I serve as side dishes with this jerk chicken to create a complete meal?

Answer: Traditional Jamaican side dishes like rice and peas, coleslaw, or fried plantains complement jerk chicken beautifully. You can also serve it with a fresh salad for a lighter option.