Wah Gwan Jerk Chicken by Marcus Anthony

8 hrs


serves 1

There is a difference between Jerk Chicken and chicken with Jerk sauce!

Most likely you have had the latter. Developed by the maroons in Jamaica, Jerk simply means a long, slow smoking of meat. Jamiacan American chef Marcus Anthony shares how to make an authentic Jerk Chicken recipe.

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Adjust Servings
2 whole chickens split in half down the top and spine
4tbsp Wah Gwan® Purchase Wah Gwan®
4 tbsp Dry Brine Purchase Dry Brine
4 limes
2 bottles of beer for basting ideally Jamaican beer
1 large onion roughly chopped
1 bunch scallions
1 large piece of ginger sliced
1 bulb garlic cloves peeled
6 sprigs fresh thyme
10 pimento leaves if available
6 bay leaves
1tbsp dried allspice berries
1 cinnamon stick
1 fresh scotch bonnet pepper
2 cups of soy sauce
2tbsp worcheshire sauce
0.5 cup fresh lime juice
4tbsp Jamaican dark rum
2 cups olive oil
MAT Wah Gwan® citrus jerk glaze
0.75 cup olive oil
0.75 cup reserved jerk marinade
2tbsp Wah Gwan®
0.5 bulb of garlic
0.5 cup Jamaican dark rum
0.5 cup beer
0.5 cup espresso
0.5 cup honey
0.5 cup maple syrup
1 peel from a lime
0.5 cup citrus juice tangerine orange
0.75 cup cubed mango



Preparing the chickens

Place the chickens on a clean work surface and season generously with Dry Brine and HOT Wah Gwan® (if you are sensitive to heat my regular Wah Gwan® is perfect) on both sides. Rub the seasoning all over. Slice the limes in half and squeeze the juice from the lime over the chicken, using the limes to rub the lime juice in thoroughly. Optimally, this will sit overnight however you can move on to the next step if needed.
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Jerk marinade

Place all of the marinade ingredients in a food processor and blend well. Pour the marinade into a bowl or jar and set aside. Save the extra marinade in the fridge for up to 1 month or seal and freeze for up to 6 months.
In a large bowl, pour your jerk marinade and place your chickens on top. Rub the marinade all over the chickens making sure to coat the inside and outside of each one. Cover and place in your fridge for a minimum of 4 hour but optimally 8-24hrs.
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Long, slow cook

If using pimento leaves, soak enough in water to make a leaf bed for your chicken. I get pimento leaves shipped straight from Jamaica because I’m always striving for that true Jamaican Jerk flavor. You can absolutely skip this step and your Jerk will still taste amazing. Set your smoker to 225° or if using a charcoal or propane grill, prepare for offset cooking. Cover the grates with pimento leaf and place your chicken on top. Insert an instant read thermometer in the thickest part of the chicken and close your grill. Monitor your heat over the course of the 8 hours to optimally get an internal temperature of 165°. Periodically baste your chicken with the extra marinade and splashes of your favorite beer. For the last 30 minutes of cooking baste with the Jerk Glaze. Smoke for as long as you like but once the temperature is at 165° the chicken is ready. The ideal color is a dark amber brown with crispy edges. This takes time and it’s so worth it.
Remove the chicken from the grill and place on a cutting board. Chop handful size pieces and serve with your favorite sides.
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Wah Gwan® citrus jerk glaze

In a pot on medium heat, add olive oil. Bring to temp and add marinade. Cook for 2 minutes two cook the rawness out of the marinade. Add Wah Gwan® and stir to combine. Cook for 2 minutes, then add garlic clove cut side down. Cook for another minute or so then add all of the next ingredients and bring to a boil. Turn heat to medium high and let the glaze thicken. Remove from heat and set aside.
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