Smoky Jamaican Woodfire Pimento Chicken
Experience the authentic taste of Jamaican cuisine with this smoky chicken dish, grilled to perfection over a woodfire and served with a vibrant ginger scallion sauce.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Make the marinade
In a large bowl, combine pimento seeds, ground ginger, garlic powder, smoked paprika, salt, pepper, lime juice, and oil to create a paste.
Tip: For more intense flavor, lightly crush the pimento seeds before using.
- 2
Marinate the chicken
Rub the marinade thoroughly over the chicken quarters.
- 3
Chill
Cover and refrigerate for at least 2 hours, preferably overnight.
Tip: Allow the chicken to marinate overnight for a deeper flavor infusion.
Creating the Ginger Scallion Sauce
- 1
Heat oil and sauté
In a small saucepan over medium heat, warm the vegetable oil. Add scallions and ginger; sauté until fragrant.
- 2
Finish the sauce
Stir in soy sauce, rice vinegar, and sugar until combined. Remove from heat and set aside.
Tip: Do not over-soak the wood chips; they should be damp but not dripping.
How to Make Smoky Jamaican Woodfire Pimento Chicken
Total time: 4 h · Yields 4 servings
- 1
Grill Setup
Prepare your charcoal grill for indirect heat with soaked wood chips added to the coals for smoke infusion.
- 2
Chicken Grilling
Place marinated chicken on the grill away from coals. Cover and grill until cooked through and skin is crispy.
- 3
Sauce Finishing
Drizzle the prepared ginger scallion sauce over the grilled chicken before serving.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I make this ahead?
Yes, marinate the chicken a day in advance for more flavor.
Can I use an oven instead of a grill?
Yes, bake at 400°F (200°C) until the chicken is fully cooked and skin is crisp.
What can I use instead of pimento seeds?
You can use an equal amount of ground allspice as a substitute.
How can I make this dish spicier?
Add some chopped habanero or scotch bonnet peppers to the marinade or sauce.
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