Pimento-Smoked Jerk Chicken
Marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over pimento wood until the skin lacquers and the smoke reaches the bone.
- Préparation
- 30 min
- Cuisson
- 75 min
- Total
- 105 min
- Pour
- 4
- Difficulté
- Intermédiaire
- Type
- Plat principal
Ingrédients
- Whole chicken, jointed1.6 kg
- Ground allspice2 tbsp
- Fresh thyme8 sprigs
- Escallion, roughly chopped6
- Soy sauce60 ml
- Brown sugar2 tbsp
- Lime juice60 ml
Préparation
- 1
Blend the scotch bonnet, allspice, thyme, escallion, ginger, soy, sugar and lime into a thick, glossy marinade.
- 2
Score the chicken pieces down to the bone and rub the marinade in with your hands. Cover and rest overnight in the fridge.
- 3
Bring the chicken to room temperature. Prepare a fire with pimento or hardwood and let it settle to a steady, moderate heat.
- 4
Cook the chicken skin-side up over indirect heat for 50 minutes, basting twice with the remaining marinade.
- 5
Move over direct heat for the last 10–15 minutes to char and lacquer the skin. Rest 10 minutes before chopping.
Astuces
- — Wear gloves when handling scotch bonnet, and never wipe your eyes afterwards.
- — No pimento wood? Add a handful of whole allspice berries to the coals.
Nutrition
Valeurs par portion · Calculées
- calories
- 486 kcal
- protéines
- 42 g
- glucides
- 12 g
- lipides
- 29 g
- fibres
- 1.4 g
- sucres
- 7 g
- sodium
- 890 mg
Scotch Bonnet
Caribbean PantryThe soul of Caribbean heat: a lantern-shaped pepper whose perfume matters as much as its fire.
- Origine
- Amazon basin, carried through the Antilles by Arawak and Taíno peoples
- Saveur
- Fruity, apricot-like sweetness followed by a slow, blooming heat
- Calories / 100 g
- 40 kcal
- Saisonnalité
- Year-round, peak July to November
L'histoire de cet ingrédient
Named for its resemblance to a Tam o' Shanter bonnet, the Scotch bonnet travelled from the Amazon basin through the Antilles long before Columbus. It became the signature of Jamaican jerk pits, Haitian pikliz jars and Trinidadian pepper sauces — a pepper used less for punishment than for perfume, always paired with allspice, thyme and citrus.
Cet ingrédient compte pour eux
André Clarke
Jamaica · Pimento-wood fire cooking
“My grandmother judged a pepper by its smell, never its heat.”
Rencontrer le chef
Marie-Lourdes Jean
Haiti · Epis and Haitian slow cooking
“Pikliz taught me that heat is patience, not violence.”
Rencontrer le chefDevon Alleyne
Bahamas · Conch and coastal cooking
“You hear a good conch salad before you taste it.”
Rencontrer le chefEnvie d'aller plus loin ?
Vous avez découvert l'ingrédient. Apprenez maintenant à le maîtriser.
Scotch Bonnet Masterclass
Three hours inside the pepper: fresh, roasted, fermented and infused. Build a jerk marinade, a pepper sauce and a pikliz from scratch.
- Sat, 12 Sept 2026, 18:00 · 180 min
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Build the two preparations every Haitian kitchen keeps ready, and learn how to store them.
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