Description
This Jamaican Jerk Chicken recipe offers a versatile and flavorful way to enjoy the classic Caribbean dish using an air fryer, oven, or grill. The chicken is marinated in a rich and spicy Jamaican jerk wet paste, infusing it with authentic island flavors. Perfect for a casual meal or a special barbecue, this dish brings vibrant spices and juicy, tender chicken to your table with minimal fuss.
Ingredients
Scale
Chicken
- 2 lbs bone-in chicken pieces, patted dry
Marinade
- 6 tablespoons Jamaican jerk wet paste
Optional
- Jerk BBQ sauce for basting or serving
Instructions
- Prepare the Chicken: Rub the chicken pieces thoroughly with the Jamaican jerk wet paste, making sure to coat under the skin as well for maximum flavor absorption.
- Marinate: Place the coated chicken in a covered container and marinate in the refrigerator for at least 4 hours or up to overnight to allow flavors to fully penetrate the meat.
- Cook Using Your Preferred Method:
- Air Fryer: Preheat to 360°F. Arrange the chicken pieces in the air fryer basket without overcrowding. Cook for 25-30 minutes, flipping halfway through the cooking time for even browning.
- Oven: Preheat your oven to 425°F. Place the chicken on a baking sheet lined with foil or parchment paper, and bake for 45-50 minutes, flipping halfway through to ensure crispy skin.
- Grill: Heat your grill to medium and set it up for indirect cooking. Place the chicken on the grill away from direct flames. Cook until the internal temperature registers 165°F, which may take up to an hour, turning occasionally for even cooking.
- Final Prep: Once cooked through, use a sharp knife to chop the chicken into smaller pieces if desired, making it easier to serve and eat.
- Serve: Optionally, baste the chicken with jerk BBQ sauce while cooking or serve the sauce on the side for dipping to enhance the saucy flavor profile.
Notes
- The Jamaican jerk wet paste from Walkerswood provides an authentic flavor closely matching traditional Jamaican jerk seasoning.
- You may substitute with a homemade jerk marinade if preferred for a personalized spice blend.
- Jerk chicken is traditionally served dry, but using BBQ sauce for basting or dipping adds a delicious saucy variation.
- Ensure chicken is fully cooked to a safe internal temperature of 165°F to avoid foodborne illness.
Nutrition
- Serving Size: 1 serving (about 4.5 oz chicken piece)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
