Jerk chicken is a popular Jamaican dish that involves spicing and grilling chicken. One of the key questions around preparing jerk chicken is whether it should be wet or dry. There are good arguments on both sides of this debate, which I’ll outline below.
What is jerk chicken?
Jerk chicken originated in Jamaica and is now popular around the world. The main ingredients/steps are:
- Chicken pieces (usually thigh and leg)
- A spicy jerk marinade made from allspice, Scotch bonnet peppers, garlic, onions, thyme, and other spices
- The chicken is marinated for hours or overnight to absorb the flavors
- The chicken is grilled over pimento wood or charcoal at a high heat
This imparts a spicy, smoky flavor to the meat. Traditionally, the chicken is served with festival (fried dough) and rice and peas.
Arguments for Wet Jerk Chicken
There are a few reasons why some people prefer a wet jerk marinade:
- Keeps the chicken moist – Grilling can dry out chicken, so a wet marinade ensures it stays juicy.
- Adheres flavor – The liquid marinade helps the spices and flavors stick to the meat better.
- Aids in tenderizing – The acidic ingredients in wet marinades (e.g. vinegar, citrus juice) help slightly tenderize the chicken.
- Classic style – Wet jerk chicken is considered the traditional, authentic way of making it in Jamaica.
Wet jerk marinades often contain some oil or butter along with lots of chopped scallions, garlic, ginger, thyme, vinegar, soy sauce, browning sauce, orange juice, lime juice, and of course plenty of allspice and Scotch bonnet peppers. The chicken is liberally coated in the marinade before grilling.
Arguments for Dry Jerk Chicken
On the other side, there are reasons some people prefer a dry jerk rub:
- Better caramelization – With less liquid on the surface, dry jerk chicken develops a nice char and caramelized flavors on the grill.
- Crispier skin – The dry rub helps ensure super crispy, crunchy skin.
- Less marinade flavor – You can really taste the individual spices and allspice rather than mostly marinade.
- Easier to apply evenly – A dry rub is quick to coat the chicken pieces evenly.
Dry jerk seasoning is simply the marinade ingredients like garlic, thyme, allspice berries, brown sugar, salt, and pepper blended into a dry rub. The chicken is coated completely in the rub before grilling.
Is one better than the other?
At the end of the day, both wet and dry methods produce delicious jerk chicken with that signature spicy, smoky flavor. Wet jerk chicken stays moist and packs a flavor punch, while dry jerk chicken gets crispy and highlights the individual spices.
It comes down to personal preference. Purists may insist that the juicy, classic wet style is the only true way to make jerk chicken. But dry jerk chicken has become popularized by chefs and backyard grillers.
You really can’t go wrong with either method. To satisfy both camps, some cooks coat the chicken in a wet marinade first, let it marinate overnight, then pat it dry and coat it with a dry rub before grilling. This gives you the tenderness of the marinade plus the crust of the dry rub.
Tips for making jerk chicken
Here are some tips for making excellent jerk chicken, whether you go wet or dry:
- Use chicken thighs and legs, as they stay juicier than white breast meat.
- For wet: Marinate 6-12 hours for best flavor penetration.
- For dry: Rub the chicken at least 2 hours before grilling.
- Grill over high, direct heat on a charcoal or gas grill. Use pimento wood chips for authentic flavor.
- Cook until chicken is fully cooked (165°F internal temperature) with nicely charred exterior.
- Let rest 5 minutes before serving for juicier meat.
Conclusion
While the wet vs dry debate continues, the most important thing is to use fresh, high-quality ingredients and plenty of Caribbean jerk seasoning. As long as you marinate the chicken well and grill it over intense heat, you’ll end up with finger-lickin’ good jerk chicken. The ideal method comes down to your preferences for spice, juiciness, and char. Now pass the festival and Red Stripe!
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