You are here: Home » Recipes » Jamaican Jerk Chicken from the National Chicken Council Jamaican Jerk Chicken from the National Chicken Council Yield servings Caribbean spices, a jolt of fresh orange juice and spicy jalapeno peppers crank up the heat in this island-inspired chicken recipe. PrintEmail Ingredients 2 Chickens, quartered2 shallots, minced1 tablespoon fresh-grated ginger1 tablespoon brown sugar1 teaspoon black pepper1/4 teaspoon ground cayenne pepper1 teaspoon kosher salt1/2 cup white vinegar1/4 cup soy sauce6 scallions, sliced2 cloves garlic, minced1/2 Jalapeño pepper, diced1 tablespoon fresh thyme1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 cup orange juice1/2 cup red wine vinegar1/2 cup olive oil Instructions Combine sugar, spices, salt, orange juice, vinegars, and soy sauce in medium bowl. Slowly mix in the olive oil, whisking constantly to create an emulsion. Add scallions, shallots, garlic, ginger, and jalapeño. (To increase the heat from the marinade use a Habanero chile instead of the Jalapeño chile.) Set aside for one hour. Rinse chicken and pat dry. Rub jerk sauce under and over chicken skin. Cover and refrigerate at least 4 hours or overnight. Prepare medium-hot indirect grill. Sear chicken over direct heat, about 5 minutes per side. Move to indirect heat and cook at 250F for one hour, turning and basting with jerk sauce every 15 minutes.