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Jamaican Jerk Chicken

An unusual, story-rich recipe for Jamaica's national dish. This spicy chicken comes with a bit of history, which I share in the video, and it's still cooked by locals today. It's perfect over a barbecue or on the grill, but it also turns out great in the oven.

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The Jamaican Jerk. Jamaican chicken.
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The Jamaican Jerk. Jamaican chicken.
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 56 % 15 g
Fats 30 % 8 g
Carbohydrates 15 % 4 g
145 kcal
GI: 67 / 0 / 33
  • This is a Jamaican dish with real history behind it, dating back to the 15th and 16th centuries. When Spanish conquistadors reached and colonized Jamaica, they forced the native islanders into slavery. As the brutally overworked natives began to die out, enslaved Africans were brought over to replace their labor. Pushed to the breaking point, many escaped into the mountains and remote backcountry, where they could hide from their pursuers. That fugitive life was neither well-fed nor predictable, so they needed a way to cook food that was simple and could keep for a long time. The natives already knew how to dry meat, seasoning it with local spices, above all the local pepper that cooks still call Jamaican allspice today. Even a plain piece of fresh wild boar roasted over a fire came out far better once the meat had been rubbed or simply dusted with spices. Beyond allspice, they loved hot chili, and over time that spicy pairing became the blueprint for the jerk seasoning we know now. It has survived from the days of slavery right up to today and remains hugely popular. Of course, this seasoning was made for meat cooked over coals, but in the winter I go ahead and do it in the oven. Over the years the dish has naturally been tweaked and other ingredients added. So let's get started on the marinade. In a blender, combine the allspice, nutmeg, chili pepper, garlic, onion, brown sugar, salt, thyme, and lime juice. Blend everything into a smooth paste. Rub the paste all over the chicken and let it marinate for at least 3 hours, or ideally overnight. When it's ready, transfer the chicken to a heatproof baking dish and place it in an oven preheated to 400°F (200°C) for about 40 minutes, until cooked through. Serve with any side you like and enjoy this incredible, aromatic dish. I really recommend cooking it over coals if you can, that's when you'll truly appreciate the spicy scent of Jamaica. Enjoy, everyone!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Lime - 16  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Onion - 41  kcal/100g
  • Brown Sugar - 394  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Allspice - 263  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Turkey thigh - 144  kcal/100g

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