Rasta Sam’s Jamaican Jerk Chicken

rasta sams

©2015

AuthorDartagnan
DifficultyAdvanced

"authentic Jamaican Jerk chicken from RASTA SAM's Jamaican Juke Joint, don't stop with chicken, a great marinade for seafood, pork and beef"

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Yields1 Serving
Prep Time45 minsCook Time25 minsTotal Time1 hr 10 mins
YOU ARE GOING TO WANT TO START THIS TWO DAYS IN ADVANCE
 2 tsp orange zest
 1 cup cara cara orange juice, fresh squeezed, ZEST FIRST1
  cup red onion, chopped
 6 cloves roasted garlic, chopped and smashed
 4 scotch bonnet peppers, seeded, pithed, diced
 2 tbsp dark brown sugar
 ¼ cup dark soy sauce
 ¼ cup Steen's Pure Cane Sugar
 3 tbsp fresh squeezed lime juice
 1 tbsp fresh ginger, grated
 2 tbsp olive oil
SEASONINGS
 6 dried Jamaican Hibiscus Flowers, crushed
 1 tbsp madagascar black pepper, medium ground
 1 tsp nutmeg
 1 tsp Jamaican allspice, fresh ground
 1 tsp cinnamon, ground fine
 1 tsp dried thyme, or use fresh
 1 tsp kosher salt
 8 chicken thighs, bone-in, skin on
OR
1

Rinse and dry thighs good. With a sharp pointed knife, poke some wholes in your chicken. Let rest on counter while preparing marinade.

2

Make the marinade, add all of the marinade ingredients to a food processor or blender and process until smooth.

NEXT
3

Place chicken into a seal-able baggie. Pour the marinade over the chicken and rub it down. Completely cover chicken with marinade. Let rest on counter 30 minutes, then move to refrigerator.

4

If you want flavor all the way through your chicken, marinate the chicken 48 hours, removing from refrigerator a couple times, massaging the marinade into the chicken by squeezing the bag around, then let it rest on counter for 45-60 minutes before returning to refrigerator.

TO GRILL THE CHICKEN.
5

Clean and heat grill to 500-550° and lightly oil grates.

6

Remove chicken from refrigerator and marinade 30 minutes before grilling.

7

Just before grilling, season to lightly coat with jerk seasoning. Place on grill skin side down. REDUCE heat to avoid flair ups.

8

Grill the chicken over direct heat for 10-15 minutes, flipping once.

9

To finish, move to indirect heat and pull at 165° internal temp. Placing in covered container.

To serve, plate and top with fresh scallions. Serve with Bahamian Peas n Rice, Mango Salad and Coco Bread.
10

Ingredients

YOU ARE GOING TO WANT TO START THIS TWO DAYS IN ADVANCE
 2 tsp orange zest
 1 cup cara cara orange juice, fresh squeezed, ZEST FIRST1
  cup red onion, chopped
 6 cloves roasted garlic, chopped and smashed
 4 scotch bonnet peppers, seeded, pithed, diced
 2 tbsp dark brown sugar
 ¼ cup dark soy sauce
 ¼ cup Steen's Pure Cane Sugar
 3 tbsp fresh squeezed lime juice
 1 tbsp fresh ginger, grated
 2 tbsp olive oil
SEASONINGS
 6 dried Jamaican Hibiscus Flowers, crushed
 1 tbsp madagascar black pepper, medium ground
 1 tsp nutmeg
 1 tsp Jamaican allspice, fresh ground
 1 tsp cinnamon, ground fine
 1 tsp dried thyme, or use fresh
 1 tsp kosher salt
 8 chicken thighs, bone-in, skin on
OR

Directions

1

Rinse and dry thighs good. With a sharp pointed knife, poke some wholes in your chicken. Let rest on counter while preparing marinade.

2

Make the marinade, add all of the marinade ingredients to a food processor or blender and process until smooth.

NEXT
3

Place chicken into a seal-able baggie. Pour the marinade over the chicken and rub it down. Completely cover chicken with marinade. Let rest on counter 30 minutes, then move to refrigerator.

4

If you want flavor all the way through your chicken, marinate the chicken 48 hours, removing from refrigerator a couple times, massaging the marinade into the chicken by squeezing the bag around, then let it rest on counter for 45-60 minutes before returning to refrigerator.

TO GRILL THE CHICKEN.
5

Clean and heat grill to 500-550° and lightly oil grates.

6

Remove chicken from refrigerator and marinade 30 minutes before grilling.

7

Just before grilling, season to lightly coat with jerk seasoning. Place on grill skin side down. REDUCE heat to avoid flair ups.

8

Grill the chicken over direct heat for 10-15 minutes, flipping once.

9

To finish, move to indirect heat and pull at 165° internal temp. Placing in covered container.

To serve, plate and top with fresh scallions. Serve with Bahamian Peas n Rice, Mango Salad and Coco Bread.
10

Notes

Rasta Sam’s Jamaican Jerk Chicken