Jamaican Jerk Chicken Recipe | 7,020 SHU
Jamaican Jerk is The Rub Kitchen's most complex rub with 15 ingredients and the highest heat profile: 7,020 SHU. Allspice (26%) is the dominant flavor, combining cinnamon, cloves, and nutmeg in one spice. The 2g Scotch bonnet powder is the secret weapon: a fruity, floral aroma that cayenne alone can never replicate.
Warning: this is a spicy rub. Not suitable for children or people who don't like heat.
Ingredients
- ✓ 1.5 kg skinless chicken thighs
- ✓ 65g Jamaican Jerk rub
- ✓ 2 tbsp lime juice
- ✓ 1 tbsp neutral oil
- ✓ 300g white rice
- ✓ 1 can kidney beans
- ✓ 2 spring onions
- ✓ 1 lime, cut into wedges
- ✓ 200ml coconut milk
- ✓ 1 tsp lime juice
- ✓ Pinch of sea salt
- ✓ Fresh cilantro
Using The Rub Kitchen's rub? Order it here →
Preparation
Prepare the meat
Pat the chicken thighs dry with paper towels.
Lime as a binder
Mix 2 tbsp lime juice with 1 tbsp neutral oil. This is the authentic Jamaican binding method: the acid activates the spices and gives the typical Jerk tang. Rub it over the chicken, let it sit for 5 minutes. Then sprinkle 65g Jerk rub over it and massage it in thoroughly. Refrigerate for at least 8 hours, preferably 24 hours. Resting time is the most important for this rub.
Prepare the BBQ
Heat the BBQ to 160 to 175°C. Jerk requires slow and low. Haste is the enemy of this profile. The low sugar content (2g) reduces the risk of burning, but keeping it low ensures maximum flavor depth.
Long and slow indirect
Place the chicken over indirect heat at 160-175°C, lid closed. Grill for 35 to 40 minutes, turning occasionally. The chili flakes in the rub are not ground, they give visible texture to the crust.
Finish directly
Last 5 minutes over direct heat for a crispy exterior. Core temperature 74°C. Note: 7,020 SHU, taste carefully.
Rest and serve
Rest for 8 minutes. Serve with rice and kidney beans, lime wedges, and the coconut milk dip for cooling.
Coconut milk with lime juice and fresh cilantro is the perfect counterpoint to the intense heat of the Jerk rub. Cool and creamy, it perfectly balances the 7,020 SHU. Make it cold and serve directly from the refrigerator.
Serving suggestions
Rice and beans
The classic Jamaican side dish. Rice cooked in coconut milk for extra flavor.
Fried plantain
Sweet and soft, a perfect counterpoint to the intense heat.
Coleslaw with lime
Fresh and cool, neutralizes the Scotch bonnet heat.
Cold beer or lemonade
At 7,000 SHU, a cold drink is not a luxury but a necessity.
Variations
Drumsticks
60g rub on 1.5 kg drumsticks. 35 minutes at 160°C indirect. Classic Jamaican street food presentation.
Slightly milder
Use 50g rub on 1.5 kg meat for less intensity. The fruity aroma remains, the heat decreases.
24-hour marinating
For maximum flavor depth: 24 hours resting time with extra lime juice. The most authentic Jamaican result.
About the rub
Jamaican Jerk has 15 ingredients and is The Rub Kitchen's most complex rub. Allspice (26%) is the dominant flavor that combines cinnamon, cloves, and nutmeg. The 2g Scotch bonnet powder provides the unique fruity Jerk aroma. At 7,020 SHU, this is the hottest rub. No large amounts of sugar, but the complexity surpasses all other flavors.
Ready for the perfect chicken?
Freshly mixed to order. Free delivery via DHL.
Order Jamaican Jerk rub View all rubs