Jamaican Jerk Chicken

Foundations Referenced

• → Jerk Seasoning
• → Jerk Marinade

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

1. Marinate: Coat chicken thoroughly with jerk marinade. Refrigerate 4–24 hours (longer = more intense).

2. 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).

3. Slaw: Toss cabbage, carrot, and scotch bonnet with lime juice, sugar, and salt. Let sit 20 min.

4. 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