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A Jamaican jerk rub is traditionally a wet or dry meat rub that uses spicy as well as hot ingredients. These spicy, hot and often citrusy ingredients create a flavor mélange that works well with smoky, grilled foods. Our rub uses lime and habanero peppers for a flavor blast that's as welcome as it is unexpected. This rub is somewhat wet, quite hot and very flavorful. If you're looking for a new ingredient combo to complement chicken, this one's a great candidate.
A word of warning before you proceed to the recipe: Habanero peppers, also called Scotch bonnet peppers, are among the hottest around. If you're timid about spicy, hot ingredients, please substitute a milder pepper like a jalapeno for the habanero pepper in the recipe.
Jamaican Jerk Chicken Recipe
Ingredients
Jerk
1 habanero pepper (also known as a Scotch bonnet) 3 garlic cloves, peeled and minced 1 cup green onion, chopped 3 tbsp. brown sugar 1 tsp. thyme 1 tsp. ground allspice 1/2 tsp. ground cloves 1/2 tsp. ground ginger 2 tbsp. lime juice 2 tbsp. soy sauce 2 tbsp. vegetable oil
Chicken
4 pounds chicken breasts, thighs or a combination (bone-in or boneless are both okay) Salt and pepper
Directions
Combine stemmed habanero pepper, garlic, green onion, thyme, brown sugar, allspice, cloves, ginger, lime juice, soy sauce and vegetable oil and process to a thick paste using a food processor or other food prep device. (Note: Use gloves when handling peppers, and for somewhat less heat, remove seeds and veins.) Slather paste onto chicken pieces and add to a storage or freezer bag. Refrigerate for at least 4 hours or overnight. Clean, oil and heat grill. Salt and pepper chicken lightly and cook on medium heat for 50 minutes or until pieces reach an internal temperature of 165 degrees Fahrenheit.
Special note: For an authentic Jamaican experience, serve jerk chicken with plantains, stewed peas, rice or pepper pot soup.
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