BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

JERK CHICKEN

Name: JERK CHICKEN
Cook time: 6000 s
Total time: 6000 s
Yield: 4 Servings
Ingredients: For the Tostones; 3 green plantains; As needed neutral oil; As needed kosher salt; For the Rice and Peas; 1 can (15.5 oz) red kidney beans; 2 1/4 cup water; 1 can (13.5 oz) unsweetened coconut milk; 3 scallion stems, trimmed + roughly chopped; 1 whole scotch bonnet; 3 garlic cloves, crushed; 2 cup long grain white rice, rinsed; 1/2 tsp allspice berries, lightly crushed; 5 sprigs thyme; As needed kosher salt; For the Jerk Chicken; 1 1/2 tbsp allspice berries; 1 1/2 tsp black peppercorns; 4 1/2 scotch bonnet peppers (red or orange); 3 scallion stems, chopped; 4 garlic cloves, roughly chopped; 1 1/2 tbsp fresh thyme leaves; 2 tsp kosher salt; 1/4 cup neutral oil; 2 tbsp brown sugar; 1 tbsp soy sauce; 1 whole chicken

cook:

1 h 40 min

1,690,569 views Jerk Chicken is a Jamaican delicacy enjoyed by millions around the world. However, if you find yourself outside of the Caribbean or without a great Jamaican restaurant within driving distance, we’ve come up with a solution. Try our at-home recipe to satisfy all your smokey, peppery, ‘don’t-you-dare-touch-your-eyes’ spicy cravings for Jerk Chicken.

4 Servings

original

metric

INGREDIENTS

For the Tostones

3 green plantains

As needed neutral oil

As needed kosher salt

For the Rice and Peas

1 can (15.5 oz) red kidney beans

2 ¼ cup water

1 can (13.5 oz) unsweetened coconut milk

3 scallion stems, trimmed + roughly chopped

1 whole scotch bonnet

3 garlic cloves, crushed

2 cup long grain white rice, rinsed

½ tsp allspice berries, lightly crushed

5 sprigs thyme

As needed kosher salt

For the Jerk Chicken

1 ½ tbsp allspice berries

1 ½ tsp black peppercorns

4.5 scotch bonnet peppers (red or orange)

3 scallion stems, chopped

4 garlic cloves, roughly chopped

1 ½ tbsp fresh thyme leaves

2 tsp kosher salt

¼ cup neutral oil

2 tbsp brown sugar

1 tbsp soy sauce

1 whole chicken

DIRECTIONS

For the Tostones

Peel and cut the plantains into 1 inch slices.

3 green plantains

Fill a large high-sided skillet with about ⅛ inch to ¼ inch of neutral oil. Heat until the oil begins to shimmer.

As needed neutral oil

Add the plantain slices the the oil and cook for about 1-2 minutes on each side or until just beginning to crisp.

Transfer the par-cooking plantains to a paper towel lined sheet tray. While the slices are still warm, carefully depressed them to about ½ inch thickness. Traditionally, tostones are flattened using a tostonera, if you don’t have one, use the bottom of a bowl, cup, or pan.

Return the pressed plantains to the preheated oil and fry until golden brown and crispy on both sides, about 1-2 minutes.

Transfer the tostones to a paper towel-lined sheet tray and season generously with kosher salt.

As needed kosher salt

For the Rice and Peas

Combine the beans, water, and unsweetened coconut milk in a medium pot.

1 can (15.5 oz) red kidney beans

2 ¼ cup water

1 can (13.5 oz) unsweetened coconut milk

Bring the mixture to a boil and then add the remaining ingredients. Allow the mixture to come back to a boil uncovered.

3 scallion stems, trimmed + roughly chopped

1 whole scotch bonnet

3 garlic cloves, crushed

2 cup long grain white rice, rinsed

½ tsp allspice berries, lightly crushed

5 sprigs thyme

As needed kosher salt

Once at a boil, reduce to a simmer and cover the pot with a lid.

Cook until the water is evaporated and the rice is cooked through, about 15-20 minutes.

Season to taste with kosher salt. Keep warm until ready to serve.

As needed kosher salt

For the Jerk Chicken

Combine the allspice berries and peppercorns in a mortar and grind with a pestle until well ground.

1 ½ tbsp allspice berries

1 ½ tsp black peppercorns

Add the remaining ingredients (save for the chicken) and the ground spices into the base of a food processor. Process until a homogenous mixture forms. Reserve until ready to use.

4.5 scotch bonnet peppers (red or orange)

3 scallion stems, chopped

4 garlic cloves, roughly chopped

1 ½ tbsp fresh thyme leaves

2 tsp kosher salt

¼ cup neutral oil

2 tbsp brown sugar

1 tbsp soy sauce

Break down the chicken into 2 bone-in thighs, 2 wings (tips included), and 2 bone-in breast pieces. Make sure to keep the skin intact and much as possible.

1 whole chicken

In a large sealable container, combine the chicken pieces and the reserved marinade. Make sure to rub the marinade under the skin and that all pieces of chicken have been thoroughly coated.

Cover the container and transfer it to the refrigerator. Let the chicken marinade for at least 4 hour or up to 24 hours.

Preheat your smoker to 450°F with your choice of fruity wood (we used applewood).

Add the chicken to the smoker and cook until the thickest part of the chicken reaches 145 °F, about 25-30 minutes. Flip the chicken pieces and continue cooking until the white meat reaches 155 °F and the dark meat reaches 175 °F, about 5-10 minutes.

Remove the chicken from the smoker and let it rest for 10 minutes before serving.

Unlock this recipe

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN