A Taste of Jamaica: Authentic Jamaican Jerk Chicken - A Recipe by Executive Chef Dwight Morris

• 1 whole chicken ((cut up into pieces, preferably organic))

JERK BASE

• 1 Tbsp ground thyme ((or 2 Tbsp thyme leaves))
• 1 Scotch bonnet pepper ((or 2, Habanero if you cannot source Scotch bonnet, but it won't be authentic BOTH ARE EXTREMELY HOT!))
• ½ tsp nutmeg
• ½ cup brown sugar ((packed))
• 2 Tbsp soy sauce
• 1 bunch green onions ((6-12))
• 1 tsp Kosher salt ((or sea salt to go))
• ⅛ tsp pepper
• 1 tsp cinnamon
• ½ tsp ginger ((minced))
• 2 tsp allspice
• 6 cloves garlic ((to 8))

JERK SAUCE

• 2 Tbsp Jerk paste ((above recipe))
• ⅔ cup pineapple juice
• ¾ cup ketchup
• 6 oz Red Stripe beer ((you can find it at BevMo!))

Directions for Jerk Base

1. 1

   Place all ingredients for base in a blender or food processor and process until smooth.

2. 2

   Use to marinate chicken for at least 4 hours, but preferably overnight, before cooking on the barbecue.

3. 3

   Grill on the barbecue until fully cooked.

Directions for Jerk Sauce

1. 4

   Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.

2. 5

   Spoon this sauce over the cooked jerk chicken, serving extra for those who want a little more.