What is the recipe for Parliament's famous jerk chicken?

When it comes to Caribbean cuisine, jerk chicken stands out as a dish that's bursting with flavor, deeply rooted in the history and culture of Jamaica. But one of the best-kept culinary secrets has been Parliament's famous jerk chicken. Known for its robust spices, smoky char, and tender meat, it has become a must-try dish for food lovers around the globe. But what makes Parliament’s jerk chicken so special, and how can you recreate it at home? Let’s dive into the magic behind this flavorful dish.

The Origins of Jerk Chicken

Before jumping into the recipe, it’s important to understand the cultural and historical significance of jerk chicken. The term “jerk” refers to a method of cooking that originated with the Taíno, the indigenous people of the Caribbean. Later, it was perfected by runaway slaves, known as the Maroons, who infused African spices into the traditional cooking technique.

Jerk refers not just to the spice rub used but also to the slow-cooking process over pimento wood, which imparts the dish with its distinct smoky flavor. While modern jerk recipes have evolved and expanded, the essence of this technique remains: a blend of heat, herbs, and smoke to create a taste sensation.

What Sets Parliament’s Jerk Chicken Apart?

Parliament's jerk chicken is famous for two reasons: its authenticity and the perfect balance of flavors. Unlike many jerk recipes that lean too heavily on spice, Parliament’s version harmoniously balances heat with sweetness, tang, and a deep, smoky undertone that can only be achieved through traditional methods.

What makes it stand out is the careful selection of ingredients for the marinade and the specific technique used to grill the chicken. This recipe involves marinating the chicken for an extended period, ensuring that the flavors penetrate deeply into the meat, and grilling it over pimento wood for that essential smoky flavor.

Now, let’s look at how you can make Parliament’s famous jerk chicken at home.

Ingredients for Parliament's Jerk Chicken

Before you begin, it’s essential to gather the right ingredients to stay true to the authentic recipe:

For the Marinade:

2-3 Scotch Bonnet peppers (adjust according to your heat tolerance)

4 garlic cloves, finely chopped

1 tablespoon fresh ginger, grated

6-8 spring onions, chopped

1 tablespoon dried thyme (fresh thyme works too)

2 teaspoons ground allspice

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon brown sugar (adds a subtle sweetness)

Juice of 2 limes

1/4 cup soy sauce

1/4 cup white vinegar

2 tablespoons olive oil

Salt and pepper to taste

For the Chicken:

1 whole chicken, cut into halves or quarters (you can also use chicken thighs or drumsticks)

Pimento wood for grilling (if available)

Step-by-Step Instructions

1. Prepare the Marinade

The foundation of jerk chicken lies in the marinade. To create this flavorful base, start by blending the Scotch Bonnet peppers, garlic, ginger, spring onions, thyme, allspice, cinnamon, nutmeg, and brown sugar in a food processor. The Scotch Bonnet peppers bring the heat, while the combination of spices delivers depth and complexity to the dish.

Once your ingredients are well-blended, add the lime juice, soy sauce, white vinegar, olive oil, salt, and pepper. The lime juice and vinegar will tenderize the chicken, while the soy sauce adds umami richness.

Blend all the ingredients until you get a smooth paste. If it’s too thick, you can add a bit more olive oil or lime juice.

2. Marinate the Chicken

Place your chicken pieces in a large, non-reactive bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring every part is thoroughly coated. Massage the marinade into the meat, making sure it reaches all the crevices.

For the best results, let the chicken marinate for at least 12 hours or, ideally, overnight. The longer you marinate, the more flavorful your chicken will be. If you’re in a hurry, a minimum of 4 hours will still give you decent results, but try to aim for a longer marination.

3. Prepare the Grill

Authentic jerk chicken is traditionally cooked over pimento wood, which imparts a unique, smoky flavor. If you can’t find pimento wood, you can use a charcoal grill with wood chips (like hickory or mesquite) as a substitute. The goal is to get that smoky, slightly charred exterior that’s characteristic of jerk chicken.

Heat your grill to medium-high and wait for the coals to become white-hot before placing the chicken on the grate.

4. Grill the Chicken

Once your grill is ready, shake off any excess marinade from the chicken pieces and place them on the grill, skin side down. Make sure to keep the heat to medium-low to avoid burning the chicken.

Cook the chicken for about 10-15 minutes on each side, turning frequently to ensure an even char. Baste the chicken with any leftover marinade as it cooks to enhance the flavor. Keep an eye on the heat to prevent charring too much.

Cook until the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.

5. Finishing Touches

Once your chicken is done grilling, let it rest for about 5-10 minutes before serving. This allows the juices to redistribute, keeping the meat juicy and tender.

You can serve Parliament’s jerk chicken with classic Caribbean side dishes like rice and peas, fried plantains, or a fresh mango salsa. The sweetness of these sides complements the spicy, smoky flavors of the chicken perfectly.

Tips for Perfecting Parliament’s Jerk Chicken at Home

Don’t skimp on the marinade: The depth of flavor in jerk chicken comes from the marinade, so make sure to let the chicken soak in all those flavors for as long as possible.

Use Scotch Bonnet peppers carefully: These peppers are incredibly hot, so if you’re sensitive to spice, consider using fewer peppers or removing the seeds before blending.

Invest in pimento wood or wood chips: If you want to get close to the authentic smoky flavor of jerk chicken, pimento wood is the key. If that’s not available, using a charcoal grill with wood chips is a great alternative.

Cook over indirect heat: Jerk chicken is best cooked low and slow to prevent burning while ensuring the chicken is cooked through. Indirect heat allows for the chicken to develop a nice char without the risk of being overly burnt.

Final Thoughts

Parliament's famous jerk chicken recipe is a brilliant representation of the rich flavors and history of Jamaican cuisine. With a blend of fiery Scotch Bonnet peppers, warming spices, and that essential smoky char, this dish is more than just a meal — it's an experience. By following these steps and tips, you can bring a taste of the Caribbean into your kitchen, and maybe even surprise your friends and family with a jerk chicken that rivals the best restaurants.

Now that you have the recipe, fire up your grill and enjoy the mouthwatering flavors of Parliament’s famous jerk chicken!