Update: original post appeared June 14, 2007…about a month after I began the kalofagas blog. It was time to update the photos and revisit how I cook the chicken. Look at the photo from 2007!
I used to grill direct heat but now I prefer a slower cooking method using indirect heat. This method can easily be applied if you wish to use your oven.
I’m quite happy with a ready-made bottle of Jerk Marinade. I recommend Grace’s Jerk Marinade for those who want a quicker, easy and tasty result.
So, why does the chicken look so black? It’s not burnt if that’s what you’re wondering. The marinade contains sugars, allspice, cinnamon and those ingredients definitely lend to the dark colour. Believe me, it’s delicious!
Jerk Chicken
(serves 4)
1 whole chicken, separated or 4 chicken quarters (leg/thigh) or 8 thighs
Jerk Marinade
1 medium onion, rough chop
3 Tbsp vegetable/canola oil
3 Tbsp ground coriander
3 Tbsp ground ginger
3 Tbsp brown sugar
2 scallions
4 cloves garlic
2 tsp sea salt
1-2 Habanero or Scotch Bonnet Peppers (please handle with gloves)
1 Tbsp dry thyme
2 tsp black pepper
1 tsp ground cinnamon
2 tsp ground allspice
juice of 1 lime
3/4 cup orange juice
2 Tbsp. vinegar
1/4 cup Soy Sauce
2 tsp sugar
- Using your food processor, combine all the ingredients of the jerk marinade and pulse until you have a smooth, dark brown thick liquid. Reserve 3/4 cup for basting.
- Get a large zip-lock bag and deposit your chicken in along with the remaining Jerk marinade. Squish the bag so that all the chicken pieces are covered in the marinade. Place the sealed bag into a large bowl or tray and refrigerate for at least 2 hours, ideally overnight.
- When you’re ready to cook (I prefer the grill ) light your grill for indirect cooking. If you have 2 burners, one is lit & the other is closed. With a close-lid grill, your aim is for 300F temp.
- Place your chicken on the part of the the grill not lit (if you have an upper warming rack, place your chicken on there) and close your lid. Check from time to time in case of fat flare ups but you should be okay.
- After 30 minutes, baste chicken with reserved marinade and once again at the 60 minute mark. The chicken should be ready in 1 hr. 15 mins or when chicken reaches an internal temp. of 175F (buy yourself an instant-read thermometer).
