Description
This Jamaican Jerk Chicken recipe delivers a spicy, flavorful marinade made with jalapeno peppers, rice vinegar, and authentic Caribbean spices. The chicken is marinated overnight to infuse deep flavors, then grilled to juicy perfection with a slightly charred, smoky finish. It’s a vibrant and zesty dish perfect for summer cookouts or a delicious dinner.
Ingredients
Scale
Marinade Ingredients
- 2 jalapeno peppers, left whole with tops cut off
- 2 tbsp rice vinegar
- 2 tbsp olive oil
- 1½ tbsp soy sauce
- 1 tbsp lime juice (about half of a large lime)
- 1 tbsp honey
- 2 tsp dried thyme
- 1½ tsp salt
- 1 tsp garlic powder
- ½ tsp allspice
Chicken
- 2 pounds chicken pieces (thighs, drumsticks), bone in, skin on
Instructions
- Prepare the Marinade: Place the jalapeno peppers, rice vinegar, olive oil, soy sauce, lime juice, honey, dried thyme, salt, garlic powder, and allspice into a food processor and blend until smooth to create the jerk marinade.
- Marinate the Chicken: Pour the marinade into a gallon-sized Ziploc bag. Add the chicken pieces to the bag, remove as much air as possible, seal, and massage the bag to ensure all chicken pieces are evenly coated with the marinade. Refrigerate and let marinate overnight or as long as possible for maximum flavor infusion.
- Preheat the Grill: Heat the grill to medium-high heat, about 350-400 degrees Fahrenheit, to prepare for cooking the chicken.
- Grill the Chicken: Remove the chicken from the marinade and place on the preheated grill. Cook for 6-10 minutes per side, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit. Drumsticks and thighs will cook at different rates, so monitor doneness carefully.
- Serve: Remove the chicken from the grill when cooked through. Plate the chicken pieces and serve warm for the best taste experience.
Notes
- Storage: Store leftover cooked chicken in an airtight container in the refrigerator for up to three days, or freeze for 2 to 3 months for longer storage.
- Tip: When placing chicken in the bag with marinade, remove as much air as possible to allow even coating and better flavor absorption.
- Alternative Cooking Methods: If you don't have a grill, cook the chicken on a stovetop grill pan or bake in the oven at 425 degrees Fahrenheit for 30-35 minutes until golden brown and cooked through.
- Cooked Chicken Temperature: Ensure chicken reaches an internal temperature of 165 degrees Fahrenheit for safe consumption, checking often since different pieces cook at different rates.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
