David’s Jerk Chicken

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Jerk Chicken

1 or 2  chickens halved or cut into 4 pieces and placed in a large shallow pan or large zip lock bag. Set aside.

1 medium onion chopped
3 scallions chopped (include green part of onion)
2 scotch (habanero) peppers seeded and chopped
2 garlic cloves chopped
1 tbs five spice powder
1 tbs allspice berries (crushed)
1 tbs fresh ground pepper
1 tsp dried thyme
1 tsp freshly grated nutmeg
1 tsp kosher salt
½ cup soy sauce
1 tbs  vegetable oil

Using a food processor or large blender, combine all of the ingredients (except the chicken) and blend into a thick sauce.

Pour sauce over chicken, cover, and marinate overnight.

Grill over an indirect fire (medium heat) about 300 degrees. Close grill and cook for about 45 minutes. Chicken should be cooked to 160 degrees. Finish over direct heat to darken the chicken.  Finished temperature should be 165.


Shop like a chef (and cook like David) with Dean Supply. Get the supplies you need from this segment here:

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.