Get ready to tantalize your taste buds with the vibrant flavors of the Caribbean! Our Jamaican Jerk Whole Grilled Chicken is not just a meal; it’s an experience that will transport you straight to the sun-soaked beaches of Jamaica. With its aromatic spices, zesty lime, and succulent meat, this dish promises to be the star of your next barbecue. Whether you're a seasoned grill master or a kitchen novice, this recipe will guide you step-by-step to create a mouthwatering masterpiece that will have your friends and family begging for seconds. Dive into the world of jerk seasoning and unlock the secrets of this deliciously spicy chicken that’s perfect for any occasion!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Jamaican
Serves: 4 servings
Ingredients
- Whole chicken
- Jerk seasoning
- Lime juice
- Garlic
- Ginger
- Scallions
- Salt
- Pepper
Instructions
- Prepare the chicken by patting it completely dry with paper towels, ensuring the skin is free from excess moisture for better seasoning adherence.
- Create the jerk marinade by combining minced garlic, grated ginger, finely chopped scallions, jerk seasoning, fresh lime juice, salt, and black pepper in a mixing bowl. Whisk ingredients until well blended.
- Carefully loosen the chicken's skin using your fingers, creating pockets between the skin and meat to allow the marinade to penetrate deeply.
- Generously rub the prepared jerk marinade both under the skin and over the entire surface of the chicken, ensuring even coverage.
- Cover the marinated chicken and refrigerate for at least 4-6 hours, preferably overnight, to allow the flavors to fully develop and penetrate the meat.
- Preheat the grill to medium-high heat, aiming for a temperature around 375-400°F (190-204°C).
- Set up the grill for indirect grilling by placing hot coals or turning off burners on one side to create a cooler zone.
- Place the marinated whole chicken on the cooler side of the grill, breast-side up, and close the lid.
- Grill the chicken for approximately 1 hour and 15-30 minutes, maintaining a consistent grill temperature and rotating occasionally for even cooking.
- Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.
- Once cooked, remove the chicken from the grill and let it rest for 10-15 minutes to allow juices to redistribute.
- Carve the chicken and serve hot, garnished with fresh lime wedges and additional chopped scallions if desired.
Tips
- Dry the Chicken: Before marinating, ensure your chicken is completely dry. This helps the jerk seasoning adhere better and results in a crispier skin.
- Marinate Overnight: For the best flavor, let your chicken marinate in the fridge overnight. This allows the spices to penetrate deeply, giving you that authentic jerk flavor.
- Indirect Grilling: Set up your grill for indirect cooking. This method ensures that the chicken cooks evenly without burning, allowing you to achieve that perfectly juicy interior.
- Monitor Temperature: Use a meat thermometer to check the internal temperature. The chicken is done when it reaches 165°F (74°C) in the thickest part of the thigh.
- Rest Before Carving: After grilling, let the chicken rest for 10-15 minutes. This allows the juices to redistribute, ensuring every bite is moist and flavorful.
- Garnish for Presentation: Serve your grilled chicken with fresh lime wedges and chopped scallions for a pop of color and added freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
