The island was originally named Xamayca (meaning Taino Land of Wood and Water or Land of Springs) by the Tainos – a native amerindian tribe from South America who inhabited the island as early as 800AD.

Following the arrival of the Spanish in 1494, the entire Taino population was enslaved and reduced to less than 85% through the spread of diseases and intense labour. The Spanish and other European nations required a new workforce, descending on the West coast of Africa to fulfil their need. Innocent families were traded from Ghana, Sierra Leone and Guinea and shipped across the Atlantic.

For those that made the middle passage to work on the sugar cane and cotton fields, brutal treatment on plantations became intolerable. Over time, numerous uprisings occurred by those who refused to accept the inhumane subjugation of plantation life. In 1655, the British took a hold of the island from Spain and many used this opportunity to escape. Those who managed to evade capture, fled to the mountainous areas of the island.

Limited food supplies in the mountains meant survival was challenging. Roaming wild boar became their primary food source, which began the origins of jerk. They seasoned them with salt and wild herbs, then dug holes in the ground filled with wood and buried the meat in pits. They covered these roasting pits to hide any smoke emitted that could attract attention.

For jerk to be cooked authentically, it must be cooked on pimento wood, giving the meat a smoked and spicy aroma when grilled. As the cooking of jerk has evolved, nowadays, the meat is marinated first with dry spices or a paste made from pimento seeds, also known as allspice (early Europeans mistook the pimento berries for black pepper and named them pimento, which is the Spanish word for pepper), scotch bonnet peppers, onions, garlic, thyme and a few other ingredients.

If you’re looking for the best, authentic Jamaican jerk chicken recipe, you are officially finished googling because this is the recipe you’ve been looking for. This jerk chicken recipe will transport you to Jamaica via your tastebuds! Thanks to Chef Dwight Morris for sharing with all of us! I am not an authority on Jamaican cuisine, but last month I met someone who was. He was kind enough to share his exceptional authentic jerk chicken recipe with me, and I couldn’t be more grateful!

Chef Dwight Morris is the executive chef at the phenomenal Sunset at the Palms Resort in Negril, Jamaica. This is where my husband and I recently had the pleasure of staying for a week. You may recall that I actually won the trip from BevMo! Yes, airfare and accommodations at the Sunset at the Palms all-inclusive resort (food, drinks, and activities)! It was surreal. Just take a look at our beach; this tells you more than I ever could in words.

For those of you who don’t believe that anyone wins those sweepstakes giving away dream trips, I will tell you that if it’s an honest and reliable company, they absolutely do. BevMo! and the Jamaican Tourist Board gave us the trip of a lifetime! It just so happened to be our 25th anniversary this year, too, so it was perfect timing! It was our first trip to the Caribbean, and we were awed by Jamaica’s beauty.

Sunset at the Palms Adult All-Inclusive Resort in Negril

First, a little about the resort where Chef Morris works before we get to his fabulous recipe. Sunset at the Palms is an intimate, adults-only, tropical resort located in Negril. This beachside town is on the western coast of Jamaica, about a one and a half hour drive from Montego Bay. Once we arrived, we understood why TripAdvisor named Sunset at the Palms “one of the top ten most romantic resorts in the Caribbean”. From the moment we arrived, we were smitten with the property and location.

Accommodations

One of our favorite features was the treehouse style huts. If you have ever stayed in a hotel, I don’t need to tell you how even the most well-meaning guest can be a nuisance with slamming doors or showers running at 4 am. There was a separate, but adjoining hut across from us. However, we never heard or saw the guests once, even though the resort was full and we were there for an entire week. Despite this, we still met so many fun and interesting people and even made some friends when we were at the pool, having dinner or lounging at the beach.

Activities

My husband admitted at the end of our trip that when we arrived he had wondered to himself, “What in the world will we do here to keep occupied for an entire week?” In the end, he was amazed at how much we had done, and how quickly the week flew by.

Dinner at Sunset at the Palms

Now let’s get to the food! I first met Chef Morris at the Chef’s Table Dinner one evening. After introducing myself, I asked if he minded if I took photos while dinner was being prepared. Chef Morris was extremely friendly and more than obliging.

When I spoke to him after the wonderful meal, he mentioned a cooking lesson on the beach the next day. I was crestfallen! We had made plans for a day trip to YS Falls and a short cruise down the Black River. I was going to miss the cooking lesson! Chef Morris was so kind that he offered to give me my own private cooking lesson at another time. He must have seen my total look of despair!
Of course, I was elated, but when he told me he’d show me how to make his authentic jerk chicken recipe, I was ecstatic! I had never tasted any jerk dish before visiting Jamaica, but had fallen head over heals in love with the resort’s jerk chicken since arriving.

The morning of the day I was to have the jerk recipe cooking lesson, my husband and I decided to go sailing with a couple we’d met at the resort. Unfortunately, the wind died down and we were stuck out at sea and it appeared as though I was going to be late for my lesson. We decided to try to make it to the closest beach and I would walk/run back to the resort which would be faster than waiting for the wind to pick up.

Once I got back to the resort, I realized that my husband had the key to our room so I couldn’t change into proper clothes–oops! I just had to add this bit of information to explain why I’m wearing a swimsuit for my cooking lesson (at least we matched).

How to make Chef Morris’ authentic jerk chicken recipe (rub and sauce)

Chef Morris had already prepared half a chicken the night before. It was necessary as the chicken needs to have the jerk sauce rubbed on and left for a few hours before grilling. He then put the prepared chicken on the barbecue grill. While it was cooking, he showed me how the authentic jerk sauce is made.

All the ingredients which are blended to make the jerk base were arranged on the table in front of the cooktop. This jerk seasoning (which ends up like a paste) is rubbed all over the chicken as a marinade before it is cooked. It is also the base for the actual authentic jerk sauce which is served over the chicken. I was so excited to be learning this new recipe, but especially in this beautiful outdoor kitchen!

Next, Chef Morris put some of the blended jerk seasoning into a pot, added Red Stripe Beer, pineapple juice and ketchup to make the sauce. He explained that more liquid can be added to make it thinner. Alternately, it can be simmered longer to thicken it (30 minutes to an hour). The aroma from the jerk sauce was making me salivate!

Once the chicken was ready and the jerk sauce had simmered for a while, Chef Morris chopped the chicken into smaller pieces and spooned the sauce over the top. I patiently awaited my first taste!

When I tasted the Jamaican jerk chicken, my tastebuds were dancing (I believe I was too)! The combination of ingredients and the spicy flavors were beyond what I was expecting.

I told Chef Morris about a post I once wrote. In it, I pondered about how many different dishes there are in the world that I’d never tasted before, but would love. When I exclaimed that this was one of those dishes, I think that made his day. However, I truly meant it. Talk about finger licking good!

Just as I was tasting the chicken, my husband and friends arrived. They were just in time to sample Chef Morris’ wonderful dish, too. Everyone agreed that the chicken was absolute perfection. The sauce had such a great kick to it, as Chef Morris had added a bit more Scotch Bonnet pepper than he usually does. I was so happy to have the chance to learn how to make this iconic Jamaican dish while I was in Jamaica. However, it was extra special to learn to make the authentic jerk chicken recipe from such a wonderful teacher.

Making authentic Jamaican jerk chicken at home.

I have now made this authentic jerk chicken recipe a few times. In my opinion, it’s very close to the version Chef Morris made, so I’m extremely happy.

TIP: I made the sauce too thick the first couple of times. Take a look at how you can see the chicken through the sauce in the photo above as it is rather runny.

How do You Make Jerk Chicken in the Oven?

I realise that many of you don’t have the Jamaican or Southern California weather. This means you won’t to be able to grill this on the barbecue many months of the year.

Although it wouldn’t be “authentic”, you can still make this authentic jerk chicken recipe and cook the chicken in the oven. Roast it as you would a regular roast chicken after covering it with jerk base. Give it a little touch of authenticity by finishing it off with a minute under the broiler/grill, if you like. Don’t forget to baste with the beer as you would on the grill.

To Chef Morris: I cannot thank you enough. Whenever I make your authentic jerk chicken recipe I will think of you, and it will be often, I assure you!

Authentic Jerk Chicken Recipe
By Chef Dwight Morris

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

Yield: ENOUGH SAUCE FOR TWO CHICKENS
Prep time: 10 MINUTES
Cook time: 30 MINUTES
Total time: 40 MINUTES

The most authentic Jamaican jerk chicken recipe you’ll find without traveling to Jamaica.

Ingredients

JERK BASE
1 tbsp ground thyme or 2 tbsp thyme leaves
1 or 2 Habanero peppers (or Scotch Bonnet) BOTH ARE EXTREMELY HOT!
1/2 teaspoon nutmeg
1/2 cup packed brown sugar
2 tbsp soy sauce
1-2 bunches green onions (6 to 12)
salt and pepper to taste (at least 1 tsp Kosher or sea salt)
1 teaspoon cinnamon
1/2teaspoon ginger minced
2 tsp allspice
6-8 garlic cloves

JERK SAUCE
2 tbsp Jerk paste (above)
2/3 cup (5 oz) pineapple juice
3/4 cup (6 oz) ketchup
6 oz Red Stripe beer (you can find it at BevMo!)
one chicken, cut up into pieces (preferably organic)
Instructions
Directions for Jerk Base

Place all ingredients for base in a blender or food processor and process until smooth.
Use to marinate chicken for at least 4 hours, but preferably overnight, before cooking on the barbecue.
Grill on the barbecue until fully cooked.
Directions for Jerk Sauce

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

Nutrition Information:

YIELD: 4 SERVING SIZE: 1
Amount Per Serving:CALORIES: 208

TOTAL FAT: 3g

SATURATED FAT: 1g

TRANS FAT: 0g

UNSATURATED FAT: 2g

CHOLESTEROL: 20mg

SODIUM: 567mg

CARBOHYDRATES: 36g

FIBER: 2g

SUGAR: 28g

PROTEIN: 7g

Nutrition info is estimated.

Christinas Cucina

Online First

When you taste Jerk, whether chicken or pork (even seafood), you’ll taste ginger, Scotch Bonnet peppers, thyme, and allspice all at once, culminating in that complex and delicious flavour.

The history of jerk is also fascinating, with the pit-barbecue method generally used for jerk as well as the seasoning itself coming from Africa along with slaves brought by the Spanish and British to Jamaica and other areas of the Caribbean.

Chicken is especially good for jerk. Chicken can be a blank canvas, and jerk is definitely distinctive enough to transform it into something exciting.

Jamaican-Style Jerk Chicken Recipe

Chicken is easy to find almost everywhere, making this an easy dish to prepare. In the end, it seems a lot harder than it actually is, and you’ll come off as an impressive chef to anyone unfamiliar with jerk cooking.

By following some of the key steps like making a great marinade, taking the time to let the flavours develop, and cooking it to perfection, you’ll be on your way to a versatile, delicious, and easy jerk chicken experience in no time.

Step 1: Jerk Dry Rub & Hellfire Sauce Recipe

Ingredients
2 tablespoons ground allspice
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ginger powder

Method
Mix all ingredients together and rub well into protein prior to marinating

Hellfire Sauce

Ingredients
5 whole Scotch Bonnet peppers
2 teaspoons white vinegar
1 teaspoon prepared mustard
1 teaspoon fresh chopped ginger
1 large onion, chopped
2 stalks spring onion
1 clove fresh garlic
½ teaspoon allspice
1 sprig fresh thyme, chopped
1 small carrot, chopped
2 tablespoons vegetable oil
2 cups water
Salt to taste

Method
Place all ingredients except oil and water in a blender and blend to a smooth consistency, adding the vegetable oil and water as needed to adjust the consistency. For best results, set aside for 1-2 hours before use to allow the flavors to meld.

Pro tip: When dealing with dried spices, make the spice mixture in bulk – this will save you work this time when you go to grill the chicken and in the future when you make it again.

Step 2: Jerk Marinade Recipe

Serves 4; Makes 1 ¼ Cups

Ingredients
1 tablespoon stemmed & finely chopped Scotch Bonnet pepper (about 1 pepper)
2 tablespoons stemmed fresh thyme
1 tablespoon freshly ground allspice (not too fine)
2 tablespoons chopped fresh ginger
¾ cup finely chopped onion
1 tablespoon finely chopped garlic
1 ½ cups finely chopped spring (using the white and the green parts)
½ teaspoon freshly ground black pepper
¼ cup soy sauce
¾ cup vegetable oil

Method
Place all ingredients in food processor except soy sauce and oil.
After finely minced or pureed, place in mixing bowl and add soy sauce and oil.
Store in glass jar or clay pot.

Step 3: Prepare your protein

You can buy whole chickens and butcher them, have your meat counter do it, or buy a whole chicken already cut up. Either put it in a resealable bag or a shallow pan, and pour half the marinade over. Massage it in, so that every piece is covered, then repeat with the remaining marinade. Put it in the fridge, either sealed or covered, let it sit overnight.

Method for Seafood (fish, lobster, shrimp)
Place the fish or seafood in the marinade for one hour only. Do not over marinate or it will break down the fibers in the fish and seafood, resulting in a mushy consistency when cooked.
Remove from the marinade and grill at a high temperature until cooked through.

Step 4: Bake & Grill

Get your Jerk Pan pre heated and ready to go.

Put your chicken in the pan. Make sure to choose a pan that is large enough that no chicken overlaps, which would result in underdone or steamed parts.

Make sure to keep turning your chicken, you do not want it to burn. Keep it of the direct heat, the idea is to let the “heat” and “smoke” of the jerk pan do the cooking, NOT FLAME!

Note: A great deal of jerk’s flavour comes from pimento wood smoke. For the most authentic jerk flavour without pimento wood, soak ¼ cup whole allspice berries in water for at least 1 hour (preferably overnight). Sprinkle over the coals or flames of the grill right before cooking, and be sure to close the lid to trap the smoky flavour.

Grill for 5 to 10 minutes, checking to make sure it’s not burning, then flip and repeat. The key is to squeeze some lime juice on the chicken, cover loosely with foil, and don’t touch it for at least 10 minutes.

Then you just let it cool off and dig in!

Distinctive taste with a spicy-sweet tang

When you taste Jerk, whether chicken or pork (even seafood), you’ll taste ginger, Scotch Bonnet peppers, thyme, and allspice all at once, culminating in that complex and delicious flavour.

The history of jerk is also fascinating, with the pit-barbecue method generally used for jerk as well as the seasoning itself coming from Africa along with slaves brought by the Spanish and British to Jamaica and other areas of the Caribbean.

Chicken is especially good for jerk. Chicken can be a blank canvas, and jerk is definitely distinctive enough to transform it into something exciting.

Jamaican-Style Jerk Chicken Recipe

Chicken is easy to find almost everywhere, making this an easy dish to prepare. In the end, it seems a lot harder than it actually is, and you’ll come off as an impressive chef to anyone unfamiliar with jerk cooking.

By following some of the key steps like making a great marinade, taking the time to let the flavours develop, and cooking it to perfection, you’ll be on your way to a versatile, delicious, and easy jerk chicken experience in no time.

Step 1: Jerk Dry Rub & Hellfire Sauce Recipe

Ingredients
2 tablespoons ground allspice
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ginger powder

Method
Mix all ingredients together and rub well into protein prior to marinating

Hellfire Sauce

Ingredients
5 whole Scotch Bonnet peppers
2 teaspoons white vinegar
1 teaspoon prepared mustard
1 teaspoon fresh chopped ginger
1 large onion, chopped
2 stalks spring onion
1 clove fresh garlic
½ teaspoon allspice
1 sprig fresh thyme, chopped
1 small carrot, chopped
2 tablespoons vegetable oil
2 cups water
Salt to taste

Method
Place all ingredients except oil and water in a blender and blend to a smooth consistency, adding the vegetable oil and water as needed to adjust the consistency. For best results, set aside for 1-2 hours before use to allow the flavors to meld.

Pro tip: When dealing with dried spices, make the spice mixture in bulk – this will save you work this time when you go to grill the chicken and in the future when you make it again.

Step 2: Jerk Marinade Recipe

Serves 4; Makes 1 ¼ Cups

Ingredients
1 tablespoon stemmed & finely chopped Scotch Bonnet pepper (about 1 pepper)
2 tablespoons stemmed fresh thyme
1 tablespoon freshly ground allspice (not too fine)
2 tablespoons chopped fresh ginger
¾ cup finely chopped onion
1 tablespoon finely chopped garlic
1 ½ cups finely chopped spring (using the white and the green parts)
½ teaspoon freshly ground black pepper
¼ cup soy sauce
¾ cup vegetable oil

Method
Place all ingredients in food processor except soy sauce and oil.
After finely minced or pureed, place in mixing bowl and add soy sauce and oil.
Store in glass jar or clay pot.

Step 3: Prepare your protein

You can buy whole chickens and butcher them, have your meat counter do it, or buy a whole chicken already cut up. Either put it in a resealable bag or a shallow pan, and pour half the marinade over. Massage it in, so that every piece is covered, then repeat with the remaining marinade. Put it in the fridge, either sealed or covered, let it sit overnight.

Method for Seafood (fish, lobster, shrimp)
Place the fish or seafood in the marinade for one hour only. Do not over marinate or it will break down the fibers in the fish and seafood, resulting in a mushy consistency when cooked.
Remove from the marinade and grill at a high temperature until cooked through.

Step 4: Bake & Grill

Get your Jerk Pan pre heated and ready to go.

Put your chicken in the pan. Make sure to choose a pan that is large enough that no chicken overlaps, which would result in underdone or steamed parts.

Make sure to keep turning your chicken, you do not want it to burn. Keep it of the direct heat, the idea is to let the “heat” and “smoke” of the jerk pan do the cooking, NOT FLAME!

Note: A great deal of jerk’s flavour comes from pimento wood smoke. For the most authentic jerk flavour without pimento wood, soak ¼ cup whole allspice berries in water for at least 1 hour (preferably overnight). Sprinkle over the coals or flames of the grill right before cooking, and be sure to close the lid to trap the smoky flavour.

Grill for 5 to 10 minutes, checking to make sure it’s not burning, then flip and repeat. The key is to squeeze some lime juice on the chicken, cover loosely with foil, and don’t touch it for at least 10 minutes.

Then you just let it cool off and dig in!