Jerk Chicken

Jerk Chicken

During Root's 14-week Culinary Training Program, trainees learn about different cuisines, from Indian to Asian to Latin and Hispanic, and sometimes bring in family recipes highlighting their cultural heritage. This fragrant and bold Jerk Chicken recipe is a favorite from our Central American cuisine curriculum. It is fantastic served alongside brown rice and beans.

Recipe yield: 8-10 portions

Ingredients:

  • 1 medium onion, coarsely chopped 

  • 3 scallions, chopped, reserve some for garnish

  • 1 Scotch Bonnet chiles, chopped

  • 2 garlic cloves, chopped

  • 1 Tbsp allspice powder

  • 1 Tbsp five-spice powder

  • 1 Tbsp ground black pepper

  • 1 tsp dry thyme

  • 1 tsp nutmeg powder

  • 1 tsp Kosher salt

  • 1/2 cup soy sauce 

  • ¼ cup Worcestershire sauce

  • 1 Tbsp canola oil

  • 1 whole large or two small chickens, cut into 8 pieces

Method of Preparation:

Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then start preparing.

  1. Make the marinade: In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. 

  2. Pour the marinade into a large bowl add the chicken and turn to coat. Cover and refrigerate for as long as possible.

  3. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through to 165F. 

  4. Garnish with scallions, serve hot.

Faith Emerson