Jerk Chicken With Pickled Bananas

Name: Jerk Chicken With Pickled Bananas
Total time: 1 h
Yield: 6 servings
Ingredients: 2 teaspoons coriander seeds; 1 1/2 teaspoons cumin seeds; 1 cup soy sauce; 1 cup extra-virgin olive oil; 8 ounces Guinness stout; 1 medium red onion (about 9 ounces), finely chopped; 8 scallions, thinly sliced; 1/4 cup Tabasco sauce; 1 large nutmeg seed, freshly grated (about 4 teaspoons); 1/4 cup whole allspice berries, ground (about 3 tablespoons); 6 large garlic cloves, minced (about 3 tablespoons); 2 tablespoons fresh thyme leaves; 1 tablespoon whole black peppercorns, crushed; 1 tablespoon honey; 1 tablespoon balsamic vinegar; 2 teaspoons smoked paprika; 1 teaspoon finely chopped fresh rosemary; 1 teaspoon ground cinnamon; 1 jalapeño, stemmed, seeded and finely chopped; 2 habanero chiles, stemmed, seeded and finely chopped; 3 dried bay leaves; 12 boneless, skin-on chicken thighs; 6 cups white vinegar; 1 1/2 cups granulated sugar; 4 branches fresh thyme; 3 tablespoons kosher salt; 2 garlic cloves, peeled and smashed; 1 habanero chile, split, seeds and stem intact; 6 cloves; 6 just-ripe bananas

Recipe from Shaun Lewis

Adapted by Gabrielle Hamilton

Jerk Chicken With Pickled Bananas — Johnny Miller for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Colin King.

Total Time: 1 hour, plus marinating
Rating: 4(929)
Comments: Read comments

At the heart of superb jerk seasoning is the coalescing of spice and heat, specifically the two dominant forces of allspice berries and chile peppers. This marinade, which came to me from Shaun Lewis, a Jamaican cook I worked with during my time as a summer camp chef, is the best I’ve ever tasted, delivering a quietly thrilling, savory warmth that kind of spreads across the chest and remains there without ever ferociously igniting. This achievement — like a dark rolling thunder that somehow remains in the neighboring field and never crosses the fence — is undoubtedly the result of the 20 other ingredients in the recipe working in tandem, so don’t omit any of them. —Gabrielle Hamilton

Featured in: Jerk Chicken So Good I’ve Been Making It Every Summer for 25 Years

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Ingredients

Yield:6 servings

For the Marinade

2teaspoons coriander seeds
1½teaspoons cumin seeds
1cup soy sauce
1cup extra-virgin olive oil
8ounces Guinness stout
1medium red onion (about 9 ounces), finely chopped
8scallions, thinly sliced
¼cup Tabasco sauce
1large nutmeg seed, freshly grated (about 4 teaspoons)
¼cup whole allspice berries, ground (about 3 tablespoons)
6large garlic cloves, minced (about 3 tablespoons)
2tablespoons fresh thyme leaves
1tablespoon whole black peppercorns, crushed
1tablespoon honey
1tablespoon balsamic vinegar
2teaspoons smoked paprika
1teaspoon finely chopped fresh rosemary
1teaspoon ground cinnamon
1jalapeño, stemmed, seeded and finely chopped
2habanero chiles, stemmed, seeded and finely chopped
3dried bay leaves
12boneless, skin-on chicken thighs

For the Pickled Bananas

6cups white vinegar
1½cups granulated sugar
4branches fresh thyme
3tablespoons kosher salt
2garlic cloves, peeled and smashed
1habanero chile, split, seeds and stem intact
6cloves
6just-ripe bananas

Ingredient Substitution Guide

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Preparation

Step 1
In a small skillet, toast the coriander and cumin seeds over medium heat, shaking the pan, until fragrant, 2 minutes. Let cool, then grind in a spice grinder until pulverized.
Step 2
Add to a large bowl along with all other marinade ingredients (everything but the chicken). Add 1 cup water and whisk to combine. Alternatively, working in two batches, place all marinade ingredients in the bowl of a food processor. Pulse 2 or 3 times to combine.
Step 3
Place chicken in a large container big enough for all pieces plus marinade. Reserve ¾ cup marinade for later use, and pour remaining marinade over the chicken. Refrigerate 1 or 2 days (chicken can be stored for up to 5 days).
Step 4
Prepare the pickled bananas: Add all ingredients except for the bananas to a nonreactive saucepan and boil over high, 10 minutes. Chill completely. Once brine is chilled, peel and slice the bananas on the bias. Add to the brine and chill, at least 1 hour and up to 2 days.
Step 5
Heat grill to medium-low. Remove chicken from marinade and temper at room temperature for 15 minutes. Place chicken on the grill, skin-side down. Every minute or so, rotate the chicken a half turn so that the skin develops a deep, dark mahogany char and has been slightly crisped and rendered, 8 to 10 minutes total.
Step 6
Turn chicken over to finish cooking, 6 to 8 minutes. Transfer to a serving platter, skin side up. Brush the reserved marinade on the skin side. Remove bananas from brine and serve with jerk chicken.

Ratings

4 out of 5

929 user ratings

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Comments

Rainangel5 years ago

There is no substitute for homemade jerk sauce. Not even Walkers Wood. Try it before you pass judgement.

NullHypothesisProven5 years ago

Why would you come to a cooking site that typically presents “from scratch” (or mostly so) recipes to complain that a jarred product would be easier? Yeah it exists and would be easier, but if you wanted to do that you wouldn’t want or need this recipe.

Jess5 years ago

Here's a nice article about Mr. Lewis, from whom the original recipe came: https://www.telegram.com/entertainmentlife/20190317/meet-chef-shaun-lewiscraft-table-amp-bar-worcester

Amy5 months ago

Can you substitute ground allspice and ground nutmeg for fresh? and if so, how many tsp/tablsp. ? thanks

elisabethe1 year ago

Is there a sub for the Guinness? I have a GF house.

Robert Daniels1 year ago

I’d use scotch bonnets if you can get them. That’s what’s traditionally used in Jamaica and I’m assuming subsisted here due to its lack of availability in the original recipe. Scotch bonnets are more citrusy than habaneros and bring more heat.

Molly O1 year ago

Did you actually make it with scotch bonnets, and if so, how was it?

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