Recipe Kit:
Whole Jamaican Jerk Chicken
Beautiful, pasture-raised Poulet Rouge Fermier Chickens coated in Jamaican Jerk seasoning and fired on the grill until they are charred and packed with flavor! We use the "beer can chicken" method in this recipe, a super easy but very effective technique to keep your chicken moist on the grill, and cooked evenly. A perfect cookout meal, just put the chicken on the grill, and enjoy a couple Red Stripes while you let the smoke and jerk seasonings do the work!
Prep Time: 15 mins
Marinating Time: 4-24 hours
Cook Time: 1:15-1:45 hours
Serves 4
$16.00 ($4.00 per serving)
We Provide
Recipe Card & Instructions
Whole Poulet Rouge Fermier Chicken (3-3.5 lbs.)
Black peppercorns (1 Tbsp.)
Allspice berries (1 Tbsp.)
Spring onions (1 cup)
Serrano Peppers (2 ct.)
Lime (1 ct.)
You Provide
Beer (one can)
Cinnamon (1 tsp.)
Dried Thyme (2 tsp.)
Garlic (5 cloves)
Brown Sugar (1 Tbsp.)
Salt (1 tsp.)
1. Prepare your spices. Grind black peppercorns and allspice berries in a mortar & pestle, or spice grinder, until coarsely ground. Combine with cinnamon, dried thyme, brown sugar, and salt.
2. Combine spring onions, serrano peppers, lime juice, garlic, and spices in a food processor. Puree in food processor until you have a paste.
3. Remove the neck and giblets from the chicken. Spray chicken down with water, then pat dry with paper towels. Season chicken with salt and pepper. Rub the jerk paste over the chicken, on the inside, and under the skin where possible. Store chicken in ziploc bag or sealed container for at least 4 hours, up to 24 hours to marinate.
4. When you are ready to cook the chicken, prepare your grill. Prepare your coals if using charcoal, and arrange them on one side of the grill. If using a gas grill, only fire the burners on one side of the grill. Cover the grill, and heat until the inside of the grill reaches about 300-350F.
5. Drink or pour out about half of the can of beer. Stand the can up straight, and arrange the chicken upside down over the can, so the can is inside the cavity of the chicken, and the chicken is stable on top of the can. Re-spread the jerk paste over the chicken so that it is arranged evenly, and most of the chicken is coated.
6. Place the beer can chicken on the side of the grill that is not directly lit. The can should be on the grill with the chicken supported above it. The steam from the beer will keep the chicken moist as it cooks.
7. Cover the grill and cook chicken. Check on it every 15 minutes or so to make sure it isn't getting too charred, turn chicken if necessary for even cooking. Grill chicken until it is done, and reaches an internal temperature of 170F at the thickest part, about 1:15 to 1:45 hours. Remove chicken from grill and let it sit for about 10 minutes to reabsorb the juices. When it is cool enough to handle, carve jerk chicken and serve.
*Note: Beer can chicken can also be roasted in the oven. Preheat oven to 350 F. Then roast chicken as described above.
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Prep Time: 15 mins
Marinating Time: 4-24 hours
Cook Time: 1:15-1:45 hours
Serves 4
$16.00 ($4.00 per serving)
We Provide
Recipe Card & Instructions
Whole Poulet Rouge Fermier Chicken (3-3.5 lbs.)
Black peppercorns (1 Tbsp.)
Allspice berries (1 Tbsp.)
Spring onions (1 cup)
Serrano Peppers (2 ct.)
Lime (1 ct.)
You Provide
Beer (one can)
Cinnamon (1 tsp.)
Dried Thyme (2 tsp.)
Garlic (5 cloves)
Brown Sugar (1 Tbsp.)
Salt (1 tsp.)
1. Prepare your spices. Grind black peppercorns and allspice berries in a mortar & pestle, or spice grinder, until coarsely ground. Combine with cinnamon, dried thyme, brown sugar, and salt.
2. Combine spring onions, serrano peppers, lime juice, garlic, and spices in a food processor. Puree in food processor until you have a paste.
3. Remove the neck and giblets from the chicken. Spray chicken down with water, then pat dry with paper towels. Season chicken with salt and pepper. Rub the jerk paste over the chicken, on the inside, and under the skin where possible. Store chicken in ziploc bag or sealed container for at least 4 hours, up to 24 hours to marinate.
4. When you are ready to cook the chicken, prepare your grill. Prepare your coals if using charcoal, and arrange them on one side of the grill. If using a gas grill, only fire the burners on one side of the grill. Cover the grill, and heat until the inside of the grill reaches about 300-350F.
5. Drink or pour out about half of the can of beer. Stand the can up straight, and arrange the chicken upside down over the can, so the can is inside the cavity of the chicken, and the chicken is stable on top of the can. Re-spread the jerk paste over the chicken so that it is arranged evenly, and most of the chicken is coated.
6. Place the beer can chicken on the side of the grill that is not directly lit. The can should be on the grill with the chicken supported above it. The steam from the beer will keep the chicken moist as it cooks.
7. Cover the grill and cook chicken. Check on it every 15 minutes or so to make sure it isn't getting too charred, turn chicken if necessary for even cooking. Grill chicken until it is done, and reaches an internal temperature of 170F at the thickest part, about 1:15 to 1:45 hours. Remove chicken from grill and let it sit for about 10 minutes to reabsorb the juices. When it is cool enough to handle, carve jerk chicken and serve.
*Note: Beer can chicken can also be roasted in the oven. Preheat oven to 350 F. Then roast chicken as described above.
View our current harvest:
Browse our Products