Cast Iron Jerk Chicken

This is the most delicious jerk chicken recipe that's pull apart tender and the marinade is to die for.

5 from 3 votes

Course: Al La Carte, Dinner, Lunch

Cuisine: Baked, Caribbean, Comfort, West Indian

Keyword: Authentic Jerk Seasoning, Best Jerk Chicken Recipes, Cast Iron Jerk Chicken Recipe, How to bake jerk chicken, How to make jerk chicken stew, Jerk Chicken Gravy, Jerk Chicken Marinade, Jerk Chicken Sauce

Prep Time: 8

Cook Time: 1 25

Total Time: 1 33

Servings: People

Calories: 457kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 Cast Iron Pot with Cover
1 mini foor processor or blender

Ingredients

4 1/2 - 5 pounds chicken organic preferably

FOR THE MARINADE:

1 medium onion peeled and chopped
10 -12 garlic cloves peeled
1 kiwi peeled
4 - 5 scallions chopped
1 bunch fresh cilantro roughly chopped
10 - 12 sprigs of thyme remove leaves and discard stems
1 - 2 Habanero or scotch bonnet peppers stem removed (optional - remove seeds)
3 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon freshly ground black pepper
4 `teaspoons kosher salt
1/4 cup vinegar
3 to 4 tablespoons extra virgin olive oil
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon mystique or hickory liquid smoke

Get Recipe Ingredients

Instructions

Preheat Oven 450F/232C Degrees

Make the Marinade:

Dump all the marinade ingredients into a mini food processor or blender. Blend to combine into a marinade texture.

Season the Chicken:

Add the chicken to a large bowl. Dump all the marinade over the chicken. Rub the marinade all over and inside the chicken cavity as well.
Use a piece of aluminum foil to make a circular rack (or use a round wire rack that can fit inside the cast iron pan.
Place the round foil or rack in the bottom of the cast iron pan. Transfer the marinated chicken into the pot, breast side up. Pour all the marinade from the bowl all over the top of the chicken.
Cover the pot with the cast iron cover. Transfer the vessel to the preheated oven. Bake covered for 1 hour and 15 minutes.
Remove the pot from the oven. Remove the cover. Using kitchen tong or two spatulas, carefully lift the chicken on the cast iron cover.
Return the chicken to the oven, uncovered. Bake for 10 minutes to create a light crust on the chicken. Remove from the oven.
Cut up the chicken and pour the sauce/marinade from the pot onto the chicken. Serve with your favorite side dishes. Enjoy!

Video

Nutrition