Kingston Town Jerk Chicken
Jerk was born in the Jamaican mountains, where the Maroons, free communities of escaped Africans, smoked meat over pimento wood far from the reach of the colonial plantation. Kingston Town brings that fire to your kitchen: allspice and thyme, Scotch bonnet heat, and warm baking spice layered deep. Marinate overnight if you can. Cook over live fire if you have it.
Serves 4–6 · Prep 20 min · Cook 45 min (or marinate overnight)
Ingredients
- 3 lbs bone-in chicken thighs and drumsticks
- 3 tablespoons Kingston Town
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, roughly chopped
Directions
- 1
Combine Kingston Town, olive oil, soy sauce, brown sugar, lime juice, garlic, ginger, and green onions in a bowl. Mix into a thick paste.
- 2
Score the chicken pieces deeply with a knife. Rub the paste all over and into the cuts.
- 3
Marinate at least 2 hours, ideally overnight in the refrigerator.
- 4
Grill over medium-high heat, turning occasionally, until cooked through and charred at the edges, about 35–45 minutes. Or roast at 425°F for 40–45 minutes.
- 5
Rest 5 minutes before serving. Serve with rice and peas and fried plantains.
Cook's Note
A little char is the point. If grilling, let it go longer than you think, the sugars need time to caramelize and the spices need the smoke.
Made with Kingston Town, from our Tradewinds collection.
Where the South met the world., Greer Southern Table