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The Best Chicken Recipe I've Made This Year

Byamazingfoodstv


I honestly think this is the best chicken recipe I’ve made all year…or maybe ever. It’s so insanely good, you guys. Get 50% Off Your One Month Trial with Trade at

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PIRI PIRI CHICKEN:
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RECIPE:
Chicken & Dry Brine
∙1800g (4 large) skin-on chicken leg quarters
∙30g (2½ T) kosher salt
∙15g (1 T) sugar

Jerk Marinade
∙25g (1/2 c loosely packed) fresh thyme leaves
∙50g (10 cloves) garlic
∙50g (4–5) scallions
∙50g (2 T) sliced ginger
∙75g (1–3) habanero peppers, deseeded (adjust to taste)
∙100g (7 T) olive oil
∙75g (5 T) soy sauce
∙50g (¼ c) brown sugar
∙20g (3 T) ground allspice
∙5g (2 t) ground cinnamon
∙5g (2 t) ground nutmeg
∙60g (4 T) fresh lime juice
Jerk Sauce (optional)
∙Remaining jerk marinade
∙50g (3 T) water

1. Butcher chicken: Remove backbone from leg quarters using a paring knife. Split into drumstick and thigh along the joint to create 8 pieces.
2. Dry brine: Mix salt and sugar. Season both sides of chicken generously. Chill uncovered in fridge for 15–20 min.
3. Make marinade: In a food processor, combine thyme, garlic, scallions, ginger, habanero, olive oil, soy sauce, brown sugar, allspice, cinnamon, nutmeg, and lime juice. Blend until mostly smooth but still slightly textured.
4. Marinate chicken: Toss brined chicken with half the marinade. Arrange skin-side up on a sheet tray. Brush any exposed areas with extra marinade. Chill uncovered for at least 4 hours, preferably 24.
5. Prepare grill: Set up for 2-zone cooking. Add wood chips (preferably pimento or hickory) to a smoker box or foil pouch on the hot side. Preheat grill to ~300°F with good smoke flow.
6. Grill chicken: Oil the grates well. Place chicken skin-side down on the cooler side. Grill for 10 min. Flip, brush grilled side with more marinade, and cook another 10 min.
7. Make sauce (optional): Simmer remaining marinade with water over med heat for 5 min. Blend until smooth.
8. Finish chicken: Flip every 5–10 min, cooking 30–45 min total, until deeply colored and internal temp hits 185°F. Skin should be rendered and slightly crisp.
9. Rest & serve: Let rest 10 min. Serve hot, optionally with a drizzle of jerk sauce.

CHAPTERS:
0:00 Prepping and brining the chicken
1:47 Jerk marinade
4:57 Morning coffee ritual
6:04 Grilling the chicken

🎧MUSIC:
EPIDEMIC SOUND

#jerkchicken #spicychicken #grilledchicken

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39 Comments

  3. So I made this yesterday. But it got too hot outside for me to man the grill, so I switched lanes last minute and made it in the oven instead. Slowly cooking it through at like 160C before finishing under the grill. And it was still SO GOOD! It was just so flavorful and juicy and many more adjectives. It is amazing how GOOD chicken can taste when you slather it in marinade the night before.

  6. Gonna get my pitch fork out on the habanero versus Scotch bonnet habanero replacement even though they are the same on the heat level but very different taste! But thanks for keeping it easy for people to get and not have to grow their own or going to a farmers market.

    Great recipe!

  23. Wow – that is next level chicken! Just cooked this on the bbq and by a huge margin it is the best chicken we have ever eaten! Damn, this will have to be cooked every time I use the bbq along with smash burgers and your homemade burger sauce. Legend

  34. I’m gonna try it with Peruvian Aji Amarillo pepper instead of habanero. Fruitier and more flavor than a habanero and less heat. Although still plenty of heat. I bet that would work.

    N*gga Heil Hitler.

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