Reverse Seared Jerk Chicken is maybe my favorite way to grill chicken. I get the smoky flavor infused in the meat from the initial smoke, the caramelized proteins from charing the chicken after the smoke and of course that spicy, sweet deliciousness that is jerk. Basically, I loves me some jerk, so any time I can add jerk seasoning or a marinade to something I’m all about it. The Jerk Store called and they are all out of spices because I bought them all!
Reverse Seared Jerk Chicken Ingredients:
2 chicken breasts
1/4 cup Jerk Central Marinade
1 tsp Jerk Central Rub
1/4 stick of unsalted butter
First off, Jerk Central paid for a review and sent me some rub and marinade. I liked it so much, I decided to throw in a post for them. I haven’t even done the review yet. I will get that knocked out here in the next couple days. I wanted to share this jerk chicken with you first, because it was that good.
Let’s grill. Take the chicken breasts and put them in a resealable plastic bag with the jerk marinade and work it around to coat evenly. Place the chicken in the fridge for 4-24 hours. I marinated these overnight. Here’s the chicken the next day:
Now I hit the jerk marinated chicken breasts with salt and the Jerk Central rub:
If you want to make you’re own jerk marinade, here’s a recipe for you. Combine all of these ingredients in a food processor and give it a nice blend:
1 large onion
2 cloves garlic
2 scotch bonnet peppers (if you can’t find this at your grocery, try habañero and if that is not available use jalapeño)
1 tbsp allspice
1 1/2 tsp ginger
1 tsp pepper
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp dried thyme
1 tbsp brown sugar
1/2 cup white wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
1/4 cup dark rum
juice from one fresh lime
juice from one fresh orange
Quite frankly that’s a ton of work when I can buy Jerk Central marinade and simply spoon it onto the chicken.
Now prepare the grill for indirect grilling. For this I got my Grill Dome to a nice 300 degrees with a chunk of peach wood for the smoke:
I set up the Grill Dome for indirect grilling by putting a half moon plate setter on one side of the lower grate. I put the jerk chicken over the plate setter:
Close the lid and let the smoke wood and heat do their magic.
After about 30 minutes, I melted the butter and brushed it on the jerk chicken:
The butter will do things. First, it will add flavor. Much like bacon, butter makes everything better. Also, it will help to crisp up the skin.
The buttered thicken:
After about an hour, the chicken was sitting at 145 degrees and looked like this:
I realize that this chicken is not close to being done enough to be safe to eat. The title is Reverse Seared Jerk Chicken. The reverse part is smoking it first. Now comes the searing. I opened up the bottom vent all the way and left the lid open for about 10 minutes, which brought the fire up to kiln like temperatures.
I took off the top grill rack and put the chicken on the lower one, a really neat feature on a Grill Dome that allows for wicked hot searing. I did not get any pictures of this because, well, the fire was lava hot and the chicken cooked so fast I couldn’t get a shot. I’ll show you how much in a moment. Here is one of the chicken breasts with a nice char which caramelizes the proteins and crisps up the skin:
But the other chicken breast was over the blast furnace type heat a biscuit too long:
It looks a little worse than it is because the marinade has a good amount of sugar in it. It tasted great, but looked like hell.
The searing only took the chicken breasts up to about 155, so I put the top grill grate back on and set them over the half moon grate until they got to 165 and pulled the chicken from the grill. I brought it inside, poured myself a beer and reveled in all that glorious spice and sweetness. And trust me, you’re going to need a beer. Not the hottest jerk I’ve had, but its got some serious heat:
If you have any questions or comments, feel free to leave them below or hit me up with an email.
- 2 chicken breasts
- ¼ cup Jerk Central Marinade
- 1 tsp Jerk Central Rub
- ¼ stick of unsalted butter
- Put the chicken in a plastic bag with the wet jerk marinade and place in the fridge for 4-24 hours
- Remove from the fridge and the bag and hit with the salt and jerk rub
- Prepare the grill for two zone or indirect grilling with a target temperature of 300 degrees
- Add a chunk of smoke wood
- Place the chicken on the side of the grill with no direct heat and close the lid
- After 30 minutes, melt the butter and brush on the skin
- When the chicken gets to about 145-150 degrees, stoke up the fire and sear the skin to crisp it up without burning it
- After searing, if the chicken is not 165 degrees internally (or the juices are not running clear), then place back on the indirect side of the grill and wait until it comes up to 165
- Remove from the grill, allow to rest for a couple minutes and serve