Recipe by Chris Emesih
This chicken speaks Igbo & Patois, perfect for people who love flavor in every bite! Whip it up on a weekend or a random Tuesday - you won't regret it!
This recipe is from one of our community members. Want to share yours? Drop us an email at suyabros@gmail.com!
Jerk sauce marinade
In a blender, add all ingredients and blend until smooth.
For a deeper flavor, transfer to a medium-sized saucepan and simmer for 30 minutes.
For a deeper flavor, transfer to a medium-sized saucepan and simmer for 30 minutes.
- 2 Goop Scoops (big spoonfuls) of Walkerswood Jerk paste
- 2 tbsp soy sauce
- 1/2 cup dark brown sugar
- 2 scallions
- 1 medium onion, cut into quarters
- 8 cloves garlic
- 1 tbsp ginger
- 3–4 scotch bonnet peppers (with seeds)
- Optional: Juice of 1 lime, 1 orange, or 1/2 cup pineapple juice
- 2 tbsp allspice
- 1 tbsp dry thyme
- 1 tbsp cinnamon
- 1 tbsp curry
- 1 tbsp black pepper
- 1 tbsp nutmeg
- 1 tbsp salt
- 2 Maggi cubes
Chicken
For the chicken I usually get a 10lb bag of chicken quarters. Wash and score the chicken to create more flavor crevices.
In a bowl combine and marinate overnight :
- 10lbs of Chicken, washed and scored
- 1 cup of the Jerk sauce
- 4 Tbsp Suya Bros (Extra Spicy) - Best packaged suya spice I've had
- A decent dusting of any great chicken rub
- Meat Church Holy Voodoo seasoning
- Kinders "The Blend" (Salt, Pepper, Garlic)
- Some Teriyaki or soy sauce for moisture
Cook
- Preheat the grill to 350ºF
- Grill chicken until internal temp hits 165–180°F and skin is crispy (about 30 minutes at 350, then turn up heat to finish and crisp the skin).
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While cooking, brush with jerk sauce and dust with suya as you flip
Dust with suya spice to finish
