Real Deal Jerked Chicken with Pineapple Stuffing

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Recipe intro

This recipe for the real deal jerked chicken with pineapple stuffing is a mouthwatering Caribbean delight. The succulent chicken is marinated in a flavorful blend of spices and grilled to perfection, resulting in a smoky and spicy dish that will transport you to the sunny beaches of Jamaica. The accompanying pineapple stuffing adds a sweet and tangy twist, balancing out the heat of the jerk seasoning. Perfect for a summer barbecue or any occasion where you want to impress your guests with a taste of the tropics.

Keywords: jerked chicken, Caribbean, pineapple stuffing, grilling, spicy.

Real deal jerked chicken with pineapple stuffing recipe details

Real deal jerked chicken with pineapple stuffing recipe, recipe Rating: 4.8
Number of votes:129

There is no other BBQ method even remotely as flavorful as Jamaican jerk. There is a Jamaican restaurant near my house that I am in love with. The owner was kind enough to suggest to me how to make my own jerk at home. This sauce can also be used on mushrooms, pork, shrimp, tofu — whatever your heart desires.
Ready in: 18 hours

Ingredients

Serves: 6

• Jerk Seasoning:
• 3 tablespoons fresh thyme
• 2 tablespoons fresh gingerroot, about 1 1/2 inches
• 2 tablespoons ground allspice
• 1 tablespoon black pepper (preferably freshly ground)
• 2 tablespoons soy sauce
• 2 tablespoons oil
• 1 tablespoon vinegar
• 2 tablespoons pineapple juice
• 1 ring of pineapple (or several chunks)
• 1 teaspoon ground mace (or nutmeg)
• 1 teaspoon ground cinnamon
• 2 bay leaves
• 2 teaspoons salt
• 2 bunches green onions
• 3 fresh Scotch bonnet peppers or habanero peppers
• (I remove the seeds from 2 of them, and leave the seeds in 1)
• 1 bulb of garlic
• 2 fresh limes, juice of
• 2 tablespoons of lemon juice
• 1/2 jar of Walkerswood(R) Hot and Spicy Jerk Seasoning (if omitted add clove to taste — 1-2 teaspoons)
• Stuffing:
• 2 scallions
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 1 onion
• 1 tablespoon of butter
• 2 tablespoons lemon juice
• 1 tablespoon lime juice
• 4 teaspoons cornstarch, dissolved in equal amount water
• 2 cups of unseasoned bread crumbs
• 20 ounces pineapple chunks
• Chicken:
• 1 large chicken (5-6 lbs)

Preparation method

Prep: 12 hours | Cook: 6 hours

1. To make the jerk:
2. Combine all jerk seasoning ingredients in a food processor and blend. Keep the lime rinds.
3. To make the Stuffing:
4. Dice vegetables fine. Add butter to skillet and sauté vegetables until translucent. Add lemon and lime juice. Gradually add corn starch and water until it thickens to a smooth consistency. Remove from heat and slowly add bread crumbs, until just moist. Add cold, chopped pineapple.
5. To prepare the chicken:
6. Rinse the chicken and pat dry. Get a VERY sharp knife and separate the chicken skin from the meat, careful not to cut holes in the skin. Rub the chicken, between the skin, with the lime rinds. Rub the jerk into the meat of the chicken, under the skin. Also, apply the jerk moderately inside the chicken. Throw the lime rinds inside the chicken. Rub the skin with more jerk. Wrap the chicken tightly in shrink wrap and allow to refrigerate overnight.
7. Prepare your grill for indirect heat. I suggest using water soaked wood chips and a charcoal fire for the true smoky sweet spicy jerk flavor.
8. Remove the limes from the chicken cavity. Stuff the chicken and place on the prepared grill.
9. Cook on a low, smoky heat for 5 – 6 hours. Of course, you can simply roast the chicken, or cook it in the crock pot — but a smoky fire is what makes this wonderful.Cook’s note:

I choose to combine the wonderfully fresh jerk with the canned Walkerswood because the flavor is wonderful together. Also, this is what the Jamaican cook does. You can certainly omit the canned stuff.