Jerk chicken is built on patience and technique, not just heat. Its spice comes from Scotch bonnet peppers, but the heat is anchored by allspice, thyme, and slow cooking. Traditionally cooked over wood or charcoal, jerk seasoning penetrates the meat over time rather than sitting on the surface. This method was passed down as a way to preserve and flavor meat while cooking outdoors. The spice level is bold, but it is never isolated. Smoke, fat, and herbs soften the burn. Home cooks understand that marination matters more than sheer pepper quantity. Jerk chicken survives generations because it is adaptable.
Ingredients:
- 1 bottle Catch a Fire’s Jamaican Gourmet Jerk Marinade or Walkerswood Spicy Jamaican Jerk Marinade
- 5 Tbsp Catch a Fire’s Jerk Seasoning (optional)
- 8 chicken thighs and/or drumsticks (about 2 1/2 to 3 pounds)
- lime slices for garnish
Directions:
- Place the chicken pieces in a Ziplock bag or a casserole dish with a lid. The Catch a Fire’s Jamaican Gourmet Jerk Marinade or Walkerswood Spicy Jamaican Jerk Marinade over the chicken and massage to fully coat them.
- Add Catch a Fire’s Jerk Seasoning for a deeper Jerk Flavoring
- Refrigerate overnight, 8-12 hours.
- Preheat the oven to 375 F.
- Lay the chicken pieces on a lined baking sheet with a good amount of sauce on them. Space the pieces about an inch apart.
- Pour the remaining sauce into a small saucepan. Bring it to a boil, then reduce the heat and simmer for 5 minutes. You can use this sauce both for basting while the chicken cooks and for serving at the table.
- Bake the chicken for 35-45 minutes or until the internal temperature of the chicken reads 165-170 F.
- Turn the chicken over at the halfway point and then turn it over again at the end before broiling.
- At the end turn the oven on to broil for a few minutes to roast the chicken until nicely browned.
- Remove the chicken from the oven and let rest for a couple of minutes before serving.
