Recipe: Beer Jerk Chicken - Brooklyn Brew Shop

Beer Jerk Chicken

Updated on March 23, 2016

Recipe: Beer Jerk Chicken

The spice in jerk chicken traditionally comes from a dry rub, but we make more of a marinade with a beer-base. But don't think that because we've added a refreshing brew to the mix that the heat suffers. Chocolate Maple Porter (or any rich porter in its place) curbs a tiny bit of the spice and adds a great roasty flavor, but this recipe still packs plenty of heat thanks to the scotch bonnet peppers, ginger and garlic among a long list of other spices.

What You Need

  • 1/2 cup porter (we used Chocolate Maple Porter)
  • 2 hot peppers (scotch bonnet if possible)
  • bunch scallions, coarsely chopped
  • 3 shallots
  • 3 garlic cloves
  • 1 piece ginger
  • 3 tablespoons fresh thyme
  • 2 teaspoons allspice
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg, ground
  • 1/2 teaspoon ground cloves
  • 2 tablespoons molasses
  • juice of 1 lime

What You Do

  1. Blend all ingredients in food processor to combine.
  2. Marinate chicken overnight in zip-lock bag.
  3. Roast skin side up at 450 degrees F for 25-30 minutes. Broil until skin is crisp (about 3 minutes).