Jerk Chicken Recipe (with Video)

Method for Chicken Preparation
1. Give scallions, garlic, and ginger a rough chop.
2. Add along with everything else (except chicken) into a food processor.
3. Blend until smooth and incorporated.
4. Pour marinade over chicken into a mixing bowl or ziplock bag and let marinate for at least an hour, but preferably overnight.
5. Remove from the fridge one hour before cooking.
6. Right before cooking, separate the chicken from the marinade.
7. Pour the excess marinade into a saucepan.
8. Bring to a simmer then turn to low and cook for 20 minutes–this will not only kill any potential parasites but also help us get a nice thick sauce to brush our chicken with.
Method for Chicken Cooking
1. Cook the chicken using your preferred method:
2. Oven (easier): preheat to 450ºF.
3. Roast chicken, flipping every 15 minutes, brushing the both sides with more jerk sauce before flipping.
4. Let rest 10 minutes before serving.
5. Grill (more delicious): We want an indirect heating setup on a charcoal grill.
6. When the coals are ready, sprinkle soaked pimento woods on top of the coals.
7. Set chicken on sides opposite the coals and cover.
8. Let smoke for 45 minutes before opening the grill back up.
9. Sear the chicken over the coals, flipping every 2 minutes and brushing a layer of the jerk sauce before flipping.
10. Let rest 10 minutes before serving.
Method for Rice Preparation
1. Dice onion, mince/grate garlic and ginger.
2. Sauté in a pot over medium high heat with a pinch of salt until it starts to become golden.
3. Add allspice and black pepper, toast for 10 seconds, then add in rice.
4. Toast for a few minutes before adding coconut milk.
5. Now, we must make sure we have the right amount of liquid.
6. Dip your index finger into the pot just to where you get to the surface of the rice.
7. The water level should be at your first knuckle when the tip of your finger touches the rice.
8. If it is below, add more water, and if it is above, remove some.
9. Add in 1 tbsp of salt, thyme, and scotch bonnet.
10. Bring to a boil and cover the pot with foil then the lid.
11. Turn heat to low and cook for 20 minutes.
12. Let sit for 10 minutes after cooking before removing the lid.