Jerk Chicken and Paste Recipe

This rub is especially delicious on bone-in chicken but can be used with bone-out chicken as well. It can be served with a mango salsa or yoghurt sauce to cool the spice, or even simply with slices of avocado.

Ingredients

14 whole cloves or ½ tsp ground

4 tap allspice

2 medium onions (cut in half)

4 green onions (white and green parts, roughly chopped)

1 tsp fresh thyme leaves

2 scotch bonnet chilies (cores, seeds, and ribs removed, or another kind of hot fresh chili)

½ tsp round nutmeg

½ tsp ground cinnamon

1½ inch piece fresh ginger (washed (but not peeled), sliced)

2 tbsp kosher salt

1 Tbsp freshly ground pepper

6 cloves garlic

2 tbsp vegetable oil

2 chickens bone in (skin on, cut in ⅛ths (or the equivalent of 6 pounds of chicken, I use only thighs and legs))

Instructions

Put all the ingredients in a food processor. Process for a few minutes until a coarse paste is formed. Scrape down the sides as necessary. Set aside.

Mix about half of the paste (save the rest of the paste, refrigerated for up to 3 weeks) with the vegetable oil in a bowl, rub the paste all over the chicken even under the skin. Refrigerate for at least 30 minutes.

Meanwhile heat the grill to high. When the grill is hot, make a multilevel fire but leaving the back side of the grill on high and the rest on med-low. Place the chicken on the cooler part of the gill skin side up and close the cover of the grill. Cook about 20 minutes on the first side and then 15-20 minutes on the skin side. Move the chicken around a little so that all the pieces cook evenly.

Let the chicken rest for 5 minutes before serving.

Store the paste in a non-reactive container (I like glass) and it will keep in the refrigerator for up to 1 week. Or freeze for up to six months.

Tips & Storage

How to Store

Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.

Can I Freeze This?

Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Cooking Tip

Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.

Frequently Asked Questions

How do I make Jerk Chicken and Paste?

This Jerk Chicken and Paste recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 14 ingredients and the recipe is designed for home cooks of all skill levels.

What goes well with this jerk chicken and paste?

This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.