Description
This Jamaican Jerk Chicken recipe features a vibrant and spicy marinade made with Scotch bonnet peppers, garlic, ginger, and traditional Caribbean spices. The chicken is marinated to deeply infuse bold flavors and then grilled or baked to juicy perfection. Ideal for a flavorful main course that brings a taste of the Caribbean to your table.
Ingredients
Scale
Chicken
- 1 whole chicken (cut up, or use your favorite cuts)
Jerk Marinade
- 4-6 Scotch Bonnet peppers chopped
- 1 small red onion chopped
- 4-6 garlic cloves chopped
- 4 stalks scallions ends trimmed
- 1/4 cup soy sauce
- 1/4 cup vinegar (white vinegar or apple cider vinegar)
- 2 tablespoons olive oil
- 3/4 cup juice from 1 large orange
- Juice from half a lime
- 1 tablespoon freshly grated ginger
- 2 tablespoons brown sugar
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon dried thyme (or fresh if available)
- 1 teaspoon salt
- 1 tablespoon black pepper
Instructions
- Prepare the marinade: Add all the marinade ingredients into a food processor or blender. Process until smooth and evenly combined, creating a flavorful jerk marinade paste.
- Prep the chicken: Poke holes in the chicken pieces using a knife to allow better penetration of the marinade into the meat for enhanced flavor.
- Marinate the chicken: Place the chicken into a large bowl or a sealable bag. Pour the jerk marinade over the chicken and rub it thoroughly to coat all pieces evenly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor. Discard any leftover marinade after use.
- Grill the chicken: Preheat a charcoal or gas grill to medium-high heat and lightly oil the grill grates to prevent sticking. Grill the chicken for 20 minutes or until fully cooked with an internal temperature of 165 degrees Fahrenheit. Turn occasionally for even cooking and a nice char.
- Bake the chicken (alternative method): Preheat the oven to 400 degrees Fahrenheit. Place the marinated chicken on a baking tray and bake for 35-40 minutes or until cooked through and the internal temperature reaches 165 degrees Fahrenheit.
- Serve: Remove the chicken from heat and let it rest briefly before serving. Enjoy your flavorful Jamaican Jerk Chicken hot off the grill or oven.
Notes
- Adjust the number of Scotch bonnet peppers to modify the heat level; more peppers will increase spiciness.
- You can save some of the jerk marinade before marinating the chicken to make a finishing sauce. Heat it by bringing to a boil and then simmering for 5 minutes before serving.
- For deeper flavor, marinate the chicken overnight instead of just 2 hours.
- Grilling is the traditional cooking method for authentic jerk chicken flavor, but baking is an easy and convenient alternative.
- Use gloves when handling Scotch bonnet peppers to avoid skin irritation.
Nutrition
- Serving Size: 1 serving (about 1/6 of the chicken)
- Calories: 358 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
