The Best Grilled Chicken I've Ever Made - Jamaican Jerk Chicken | SAM THE COOKING GUY 4K

Introduction

In this tutorial, you'll learn how to prepare and grill delicious Jamaican Jerk Chicken, a dish known for its vibrant flavors and spice. This step-by-step guide will walk you through making a flavorful marinade, prepping the chicken, and grilling it to perfection, ensuring a rewarding cooking experience.

Chapter 1: Making a Marinade

1. Gather Ingredients:

   • 4 green onions (scallions), chopped
   • Fresh ginger (about 1 tablespoon), peeled and chopped
   • 6 cloves of fresh garlic, minced
   • 2 habanero peppers, chopped (carefully remove stems)
   • 1/4 cup brown sugar
   • 1 teaspoon allspice
   • 1 teaspoon dried ginger
   • 1 teaspoon ground cinnamon
   • A big pinch of kosher salt
   • 1/4 cup lime juice
   • 1/4 cup lemon juice
   • 1 tablespoon Worcestershire sauce
   • 1/4 cup neutral oil
   • 1/2 yellow onion, diced
   • 1/4 cup water

2. Blend the Marinade:

   • Place all ingredients into a blender.
   • Blend until smooth to ensure even distribution of flavors.
   • Check the consistency and flavor; adjust if necessary.

Chapter 2: Prepping the Chicken

1. Prepare Chicken:

   • Use chicken legs or drumsticks.
   • Make shallow cuts in the chicken to allow the marinade to penetrate better.
   • Place the chicken in a resealable plastic bag.

2. Add Marinade:

   • Pour the blended marinade over the chicken in the bag.
   • Seal the bag, removing as much air as possible.
   • Make sure the chicken is well coated in the marinade.

Chapter 3: Marinating the Chicken

• Refrigerate the marinated chicken for at least 2 hours, or ideally overnight for maximum flavor.
• Set aside some marinade for basting during grilling.

Chapter 4: Grilling the Chicken

1. Prepare the Grill:

   • Preheat your grill to a medium-high heat.
   • Create a hot side and a cooler side on the grill.

2. Grill the Chicken:

   • Place the marinated chicken on the hot side of the grill.
   • Sear the chicken for color, adjusting position as necessary to avoid burning.
   • Once grill marks appear, rotate the chicken to cook evenly.

3. Move to Cooler Side:

   • Once seared, move the chicken to the cooler side of the grill to finish cooking.
   • Cover the grill to maintain heat.

Chapter 5: Basting and Final Cooking

• Use the reserved marinade to baste the chicken while it cooks.
• Cook the chicken until it reaches an internal temperature of about 160°F (71°C). It will continue to cook slightly after being removed from the grill.

Chapter 6: Salting and Resting

1. Salt the Chicken:

   • Just before removing the chicken from the grill, sprinkle a little kosher salt over it to enhance the flavor.

2. Rest the Chicken:

   • Remove the chicken from the grill and cover loosely with foil.
   • Let it rest for 5-10 minutes to allow juices to redistribute.

Conclusion

You now have a flavorful and spicy Jamaican Jerk Chicken that is perfect for any gathering. This dish pairs well with rice, quesadillas, or even as part of a salad. Enjoy your culinary creation and consider experimenting with different sides or sauces to complement the chicken. Happy grilling!