Prudence is Making Slow Roasted Jerk Chicken - WFSB 3 Connecticut

Prudence is Making Slow Roasted Jerk Chicken

Slow Roasted Jerk Chicken

Prudence Sloane


Do-Ahead for Memorial Day. Make the chicken a day or 2 ahead. Cook, cool down and store in the refrigerator. Reheat in the grill with the top down, not over direct heat. Crisp the skin over direct heat. Heat the sauce to warm.


1/4 cup kosher salt, 3 tablespoons brown sugar, 2 quarts cold water

4-6 pieces chicken, legs with thighs

1 cup Jerk Rub Mixture

Fresh lime juice to taste (optional sauce)

1 tablespoon dark rum (optional sauce)


Combine all of the brine ingredients (salt, brown sugar, water) in a large stainless steel stockpot. Stir to dissolve. Add the chicken pieces and let soak in the refrigerator for 2-4 hours. Drain and rinse with cold water. Pat dry. Return the chicken to the dry pot and rub the jerk mixture over the chicken. Let marinate for 4 hours to overnight. Pre-heat the oven to 275 degrees. Place the chicken with the rub on a rack over a pan. Pat on any extra Rub on the chicken. Roast for 2 1/2  to 3 hours or until very tender and the meat is almost falling off the bone. Add the rum to the bottom of the pan sometime before the roasting is done so the alcohol cooks off.


Deglaze the roasting pan with a little water. Degrease the sauce if necessary. Add fresh squeezed lime juice to taste. Serve on the side.



Jerk Rub Mixture (Medium hot)

Prudence Sloane


Yields 1 cup for 4-6 pieces (legs with thighs


6 garlic cloves
3 teaspoons minced ginger (1"x1" piece, peeled)             

8 scallions           

1 teaspoon ground nutmeg        

1 teaspoon ground cinnamon    

1 1/4 teaspoons ground allspice (preferably from whole dried berries, then toasted in a dry skillet for a few minutes or until fragrant)              

1 teaspoons black pepper           

1 teaspoon salt

1 teaspoon dried thyme leaves

1 teaspoon brown sugar              

2 teaspoons lime juice  

1/8 teaspoon liquid Barbecue Smoke     

1/3 teaspoon habanero sauce


While the food processor is running drop in the peeled garlic. When it sticks to the walls it is chopped. Add the ginger and process till chopped. Add the scallions including a portion of the green. Place in the food processor with the garlic and ginger and pulse to further chop but not so much as to create a paste.  Remove to a mixing bowl and add the remaining ingredients. Will keep for 1 month in the refrigerator.