Authentic Jerk Chicken at Home

Summary by Krater

Chef Niki Gordon joins to share the recipe for her famous Jamaican jerk chicken from New York City, including prepping the chicken, making the wet marinade and dry seasoning, grilling over charcoal, preparing a sweet honey jerk sauce, and serving with festival bread and pickled escovitch.

From the video

Answers: How do you make authentic Jamaican jerk chicken with honey jerk sauce and festival bread?

• Jamaican jerk chicken recipe
• Jerk chicken marinade preparation
• Grilling jerk chicken over charcoal
• Making honey jerk sauce
• Making festival bread
• Making pickled escovitch

Ingredients

• whole chicken
• 9 scotch bonnet pepper
• 1 pimento pepper
• 3" knob (31g) ginger
• scallion
• allspice pimento seeds
• ginger sorrel drink
• 2 jars allspice
• green onion
• 4 Tbsp (32g) garlic powder
• 1 Tbsp (8g) nutmeg powder
• 2 Tbsp (16g) ginger powder
• 1/4 cup (40g) Sazón Clásico
• 3 Tbsp (30g) allspice powder
• vinegar
• 1 sweet onion
• 1 whole carrot
• 5g whole allspice berries
• 1/2 cup (120 ml) reserved marinade
• 1 Tbsp (17g) honey
• sorrel juice
• 4 cups water
• 1 cup dried hibiscus (sorrel)
• 1/2 cup sugar
• 1 Tbsp Bred Label Brown Wine
• 2 tsp white rum
• Spur Tree Hellshire Style Festival Mix

What it concludes

• Grilling jerk chicken over hardwood lump charcoal with pimento and nutmeg wood creates an authentic Jamaican flavor profile.
• Transferring wet marinade from batch to batch helps continuously build and preserve the signature jerk flavor.
• Marinating the chicken for 24 to 48 hours is ideal, though 24 hours is the minimum.
• Poking holes in the chicken while grilling allows heat and smoke to penetrate the meat faster and deepens the flavor.
• Adding pickled escovitch, festival bread, and sweet honey jerk sauce balances the savory, spiced, and charred chicken.