Easy Jerk Chicken from the Jar

Jamaican jerk chicken has become my house standard chicken recipe since 2004-ish. When I decided to learn how to make it from scratch on my Instagram page, I was struck by how many home cooks try to add their own “other” ingredients. Many non-traditional items make their way into some recipes, such as parsley, nutmeg, and even Chinese 5-spice powder. I’m not Jamaican, but when learning how to cook something from a culture other than my own, I always research home cooks who are traditionalists. The store-bought marinades I use keep it traditional as well.

To learn the traditional version of this signature Jamaican chicken, I went to “YouTube University”, where it’s easy to find chefs and home cooks sharing what they’re cooking in their kitchens. You can’t rely on the top Google search results for a traditional recipe; it requires much more digging. My favorite video to learn from is still John Bull’s Reggae Kitchen, where he explains the essentials of any basic jerk chicken marinade.

When you don’t have time to make Jerk Chicken from scratch, you can rely on some really good store-bought jerk seasonings as the next best option. Both brands Jamaican Choice and Grace contain ingredients that stay true to the most traditional recipes without some of the wild “other” ingredients. Mild and hot versions are available in most brands. Walkerswood is my third-favorite option because it seems saltier.

Add more heat to your jerk chicken

Jerk seasoning is available in both mild and spicy versions. If you want a spicy marinade but all you can find is a mild jar, just head on over to the produce department and look for Scotch Bonnet peppers. They can be hard to spot sometimes, so refer to my shopping guide to make sure you grab the right peppers.

Finely chop and mash a Scotch Bonnet pepper, then mix it into the mild marinade. You probably won’t need more than one or two. If you have to buy an entire carton, you can freeze them, make some pickled Scotch Bonnet peppers to use in my Sweet Potato Dip with Jamaican Curry and Candied Ginger.

The History of Jerk Chicken

Jerk chicken has an amazing history tied to slavery and colonization. Jerk marinade utilizes a mix of native Jamaican and European ingredients … English thyme, dried Pimento (allspice) berries, and Scotch Bonnet peppers. Temperature-wise, the meat was originally cooked at such a low temperature so that the low smoke level would not reveal the Jamaicans’ whereabouts to European slave catchers. With this insight, cooking low and slow was for survival. Simultaneously, succulent meat that falls off the bone was, and still is, a pleasant side effect. The jerk process was also a way to preserve meat.

Jerk chicken was originally cooked in pits dug into the ground. The chicken was infused with smoked flavor from Pimento wood, which is native to Jamaica. However, Pimento wood is not allowed out of the country, and we can’t all dig fire pits. Therefore,  grilling over charcoal using hickory chips will be as close as we can ever get.

What to do with your Jerk Chicken

Make jerk chicken tacos! It’s cultural fusion cooking at its best … Mexico meets Jamaica on one plate. Mexican cuisine is full of succulent, spicy meats, and jerk chicken fits right in with this corn-tortilla-filled comfort food. Also, make a batch of my Jamaican Curry Sweet Potato Dip with Candied Ginger. Spread it on the first layer of your tortilla for some sweet, spicy balance.

While the chicken is cooking low ‘n slow, you also have 3 hours to whip up a side of my Macaroni ‘n Cheese and collard greens to complete a classic American Soul Food meal. I’m not a fan of tasteless, brick-like Mac ‘n Cheese “casserole” that often gets served in restaurants, so head over to my recipe if you prefer it rich, cheesy, and saucy.