Authentic Jamaican Jerk Chicken with Festivals and Fried Plantains

Ingredients

• 0.5 cup Neutral Oil (vegetable or canola oil)
• 0.5 cup Popsicle Jerk Sauce (store‑bought Jamaican hot sauce, brand Popsicle)
• 0.25 cup Brown Sugar (packed)
• 0.5 cup Cane Vinegar (or white distilled vinegar)
• 0.5 cup Red Stripe Beer (use half for cooking, half to drink)
• 1 tablespoon Dried Pimento (Allspice) (ground or whole, crushed)
• 1 teaspoon Cloves (ground)
• 1 bulb Garlic (peeled, roughly chopped)
• 2 ounce Fresh Ginger (peeled and grated)
• 1 medium Onion (diced)
• 2 pieces Scotch Bonnet Peppers (seeded if less heat desired, finely chopped)
• 2 stalks Scallions (Green Onions) (chopped)
• 1 cup Green Pimento Leaves (loosely packed, fresh)
• to taste Salt
• to taste Black Pepper
• 1 tablespoon Cajun Seasoning (or Jamaican powdered chicken seasoning)
• 4 pieces Chicken Leg Quarters (skin on, bone‑in (thigh + drumstick))
• 1 Metal Skewer (for inserting into chicken)
• 1 cup Vegetable Oil (for sauce)
• 1 cup Ketchup
• 0.5 cup Brown Sugar (for sauce)
• 2 cup Pineapple Juice (unsweetened)
• 0.5 can Red Stripe Beer (for sauce) (approximately 6 oz)
• 1 cup All‑Purpose Flour
• 1 cup Cornmeal
• 1 tablespoon Sugar
• 0.5 tablespoon Baking Powder
• 1 pinch Nutmeg (freshly grated if possible)
• 1 teaspoon Salt (for festival batter)
• 1 tablespoon Butter (softened, cut into cubes)
• 0.75 cup Milk (add gradually to form a smooth dough)
• 2 medium Ripe Plantains (peeled and sliced into thick rings)
• enough Vegetable Oil (for frying) (to fill a deep pan ~2 inches deep)

Instructions

1. Gather Ingredients & Tools

   Collect all listed ingredients, measuring tools, blender, bowls, grill supplies, and a metal skewer. Pre‑heat the oven to low (if you plan to finish chicken there) and set a timer for the upcoming steps.

   Time: PT5M

2. Make the Jerk Marinade

   In the blender combine neutral oil, Popsicle jerk sauce, brown sugar, cane vinegar, 0.5 cup Red Stripe beer, dried pimento, ground cloves, peeled garlic, grated ginger, diced onion, chopped scotch bonnet peppers, chopped scallions, and green pimento leaves. Blend on high until smooth, scraping down sides as needed.

   Time: PT10M

3. Season and Skewer the Chicken

   Pat the chicken leg quarters dry. Sprinkle both sides with salt, black pepper, and Cajun seasoning. Massage the seasoning into the meat. Insert the metal skewer through the center of each piece and poke several holes with the tip to allow the marinade to penetrate.

   Time: PT5M

4. Marinate the Chicken

   Place the seasoned chicken in a large zip‑top bag or shallow dish. Pour the blended jerk marinade over the chicken, ensuring each piece is well coated. Seal and refrigerate for at least 30 minutes, preferably overnight for maximum flavor.

   Time: PT30M

5. Prepare the Jerk Sauce (Base)

   Heat 1 cup vegetable oil in a medium saucepan over medium‑high heat. Add 1 cup fresh pimento leaves and sauté for 1‑2 minutes until fragrant. Stir in ½ cup of the reserved jerk marinade, ½ cup cane vinegar, 1 cup ketchup, ½ cup brown sugar, and 2 cups pineapple juice. Reduce heat to medium‑low and let simmer, stirring occasionally, until the sauce thickens (about 10‑12 minutes). Finally, add the remaining ½ can Red Stripe beer and a few extra chopped scotch bonnet pieces if you like extra heat. Simmer another 2‑3 minutes, then remove from heat.

   Time: PT15M

   Temperature: Medium heat

6. Make Festival Batter

   In a mixing bowl combine 1 cup all‑purpose flour, 1 cup cornmeal, 1 tbsp sugar, ½ tbsp baking powder, a pinch of grated nutmeg, 1 tsp salt, and 1 tbsp softened butter. Mix until crumbly, then gradually add milk while stirring until a soft, non‑sticky dough forms. Knead briefly (about 30 seconds) until smooth. Cover the dough with plastic wrap and let rest while the grill heats.

   Time: PT10M

7. Prepare the Grill Fire

   Light a pile of coconut husks in the grill and allow them to burn until they produce a strong, steady flame. Once the flame is established, add chunks of pimento wood to create aromatic smoke. Let the fire burn down to a medium‑hot bed of coals (about 350‑375°F). Push the coals to one side to create a cooler zone for indirect cooking.

   Time: PT15M

   Temperature: Medium heat (350‑375°F)

8. Grill the Jerk Chicken

   Place the marinated chicken pieces over the hot side of the grill, skin side down. Baste each piece with a mixture of ¼ cup vegetable oil, ½ bottle Red Stripe beer, and a spoonful of the prepared jerk sauce. Cover the grill and cook, flipping every 5‑7 minutes and re‑basting each side, until the internal temperature reaches 165°F and the skin is dark‑brown but not burnt (about 45‑60 minutes total). Move the chicken to the cooler side for the final 10 minutes to finish without flare‑ups.

   Time: PT60M

   Temperature: Medium heat (350‑375°F)

9. Fry the Festivals

   Heat vegetable oil in a deep pan to 350°F. While the oil heats, pinch small portions of the festival dough and roll between palms into oblong dumplings (about 2‑inch long). Gently drop them into the hot oil, being careful not to overcrowd. Fry until golden brown, turning once (about 4‑5 minutes total). Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

10. Fry Plantain Rings

    In the same oil, add the thick plantain rings. Fry until caramelized and lightly crisp on the edges, about 3‑4 minutes per side. Remove and drain on paper towels.

    Time: PT10M

    Temperature: 350°F

11. Rest and Plate

    Transfer the grilled chicken to a cutting board and let rest for 5 minutes. This allows juices to redistribute. Arrange chicken pieces on a serving platter, drizzle with extra jerk sauce, and garnish with chopped parsley. Serve alongside the golden festivals and fried plantain rings.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

4 g