Jerk Chicken (Keith's Version)
RCI-MT.004.0505.002

Jerk Chicken (Keith's Version)

Keith Meyer's personal jerk chicken recipe, imported from family collection.

Prep0 min
Cook0 min
Total0 min
Servings4
Difficultyintermediate

Ingredients

  • ground allspice
    tablespoon
  • dried thyme
    tablespoon
  • cayenne pepper
    teaspoons
  • freshly ground black pepper
    teaspoons
  • salt (preferably Hawaiian sea salt)
    teaspoon
  • ground sage
    teaspoons
  • ground nutmeg
    teaspoon
  • ground cinnamon (blending a variety of cinnamons adds depth to the flavor)
    teaspoon
  • garlic powder
    tablespoon
  • brown sugar
    tablespoon
  • ketchup (ideally banana ketchup from the Philippines)
    tablespoon
  • olive oil
    cup
  • soy sauce
    cup
  • white vinegar
    cup
  • orange juice
    cup
  • juice of 1 lime
  • green onions -- finely chopped
  • Chicken
    Whole

Method

1
ground cinnamon (blending a variety of cinnamons adds depth to the flavor)
2
ketchup (ideally banana ketchup from the Philippines)
3
scotch bonnet pepper (habanero as a substitute) (or you can substitute a half a jalapeno pepper depending on your preferences or if you like less heat)
4
Put the soy sauce, olive oil, brown sugar, lime juice, orange juice, green onion, white vinegar, and scotch bonnet into a blender and blend for about 3 minutes.
5
Pour the mixture from the blender into a pot and add the remaining ingredients.
6
Put cold water in 2 medium size bowls (about 500 ml) and leave a 3 medium size bowl empty.
7
In the first bowl, put a teaspoon of sea salt of your choice into the water.
8
In the second bowl, put 3 tablespoons of the jerk sauce mixture from the pot into the water.
9
In the third bowl, pout half of the remaining sauce from the pot.
10
Pre-Heat BBQ to 300F using only half of the burners. If you have 3 burners turn on only one. You can also rotisserie the chicken and in that case use the rotisserie settings on your BBQ. The rest of the directions will assume you will not be using the rotisserie function of you BBQ.
11
Place the whole chicken on the side of the BBQ that has the burners off. You do not want direct heat under the chicken while it is cooking (exceptions noted below).
12
Remove the chicken from the BBQ and let rest for 20 to 30 minutes.

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