Jerk Chicken
Our Jerk Chicken recipe is full of flavor from peppers, garlic and onion, plus allspice, bay leaves, cloves and thyme. Made in Oklahoma’s Prairie Wolf Distillery makes an amazing Obahoshe Rum that takes this Jerk Chicken to the next level. Jerk Chicken is great right off the grill, eaten just as it is. It’s also great eaten alongside coconut rice, grilled plantains or stewed black beans. If you have any leftovers, pull the chicken apart to make jerk chicken tacos. Summer will be over soon, so make the most of it by firing up the grill and using some of your favorite Made in Oklahoma ingredients.
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Ingredients
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- 1 whole chicken or parts equal to one chicken
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 scallions, trimmed and finely chopped
- 4 cloves garlic, minced
- 1 scotch bonnet or habanero pepper, seeded, veined and minced
- 2 bay leaves
- 1/2 teaspoon ground allspice, or to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cloves
- 1/4 cup Suans Scotch Bonnet Pepper Relish
- 1/4 cup Prairie Wolf Obahoshe Rum
- 2 tablespoons fresh lime juice, or to taste
- Begin preparing chicken the day before serving. Make slits all over the chicken with the sharp tip of a knife.
- Heat oil in a large saucepan over medium heat. Add the onion, scallions, garlic, peppers, bay leaves, allspice, thyme and cloves. Saute, stirring often until the mixture turns a deep golden brown, 4 to 6 minutes. Add Suan’s Scotch Bonnet Pepper Relish. Increase the heat, and stir in the rum and lime juice. Simmer the mixture until all the liquid is absorbed. Correct seasonings,
- Rub the marinade all over the chicken, forcing into the slits. Let the chicken marinate, covered, in the refrigerator overnight or for at least 4 hours, turning occasionally.
- Soak 1 cup mesquite or hickory chips in cold water for 1 hour. Preheat grill and scatter them over the coals. Grill chicken on all sides until done, registering an internal temperature of 165 degrees.