Chapters · International: Med, Americas & Asia
Jamaican Jerk Chicken
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Foundations Referenced
Ingredients
- 8 chicken pieces (thighs and drumsticks work best)
- Jerk marinade (→ foundation) — marinate 4–24 hours
- Lime wedges
- Cooked rice and beans for serving
Quick Pickled Slaw
- 2 cups shredded cabbage
- 1 carrot, julienne
- 1 scotch bonnet, thinly sliced (optional)
- 1/4 cup lime juice
- 1 tbsp sugar
- Salt
Method
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Marinate: Coat chicken thoroughly with jerk marinade. Refrigerate 4–24 hours (longer = more intense).
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Grill: Set up grill for two-zone cooking (direct high heat on one side, indirect on the other). Place chicken skin-side down over direct heat 4–5 min until charred. Flip, move to indirect side. Cover grill, cook 25–30 min until 175°F internal (thighs can go higher than breast).
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Slaw: Toss cabbage, carrot, and scotch bonnet with lime juice, sugar, and salt. Let sit 20 min.
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Serve: Squeeze lime over chicken. Serve with rice and beans and pickled slaw.
What You're Learning
- Two-zone grilling: sear over direct heat, finish over indirect (same concept as pan-roasting from Ch.02)
- Long marination with acid and spice penetrates deeply
- The jerk seasoning and marinade are both foundation components — one dry, one wet
- Quick pickling as a bright, acidic counterpoint to rich, spicy protein
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