Join DeVonn Francis as he makes jerk chicken with sour plum sauce. DeVonn adapted this recipe to make it more accessible to people without grill, so go ahead and cook this in your kitchen. But a word of warning: do NOT wear your favorite outfit while cooking this because you will smell like a barbecue afterwards.
INGREDIENTS
Chicken:
8 skin-on, bone-in chicken thighs
2 Tbsp. ground allspice (aka pimento)
2 Tbsp. orange zest
Kosher salt
Olive oil
Jerk sauce:
1 3” piece ginger, peeled, roughly chopped
2 bunches scallions, trimmed, roughly chopped
2 tsp. chopped garlic
2 scotch bonnet peppers, stems removed
2 Tbsp. sweet paprika
¼ tsp. ground nutmeg
1 Tbsp. light brown sugar
2 tsp. fresh thyme leaves, stems removed
1 tsp. black peppercorns, freshly ground
1 Tbsp. plus 1½ tsp. kosher salt
Plum sauce:
2 plums (or apricots or peaches), pits removed and cut into half moons lengthwise
¼ cup plum jam or preserves
2 Tbsp. rice vinegar
1 tsp. crushed red pepper flakes
1 tsp. light brown sugar
1 Tbsp. agave syrup or honey
2 garlic cloves, thinly sliced
1 1” piece ginger, peeled, finely grated
VIDEO BREAKDOWN
00:13 Introduction
00:49 Prep the chicken
02:54 Prep the plums
03:20 Prep the jerk sauce
07:01 Grill the plums on medium-high heat
07:30 Coat the chicken with the jerk sauce
08:44 Grill the chicken, skin side down for 3-5 minutes. Flip and brush the chicken with more jerk sauce
10:29 Transfer the chicken to oven at 475° until cooked through, 12-20 minutes
10:55 Make the plum sauce
12:50 Assemble
13:08 Taste!
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How to Make Jerk Chicken | From the Home Kitchen | Bon Appétit