Jamaican Jerk Chicken (Printer-friendly)
Spicy, smoky chicken marinated in traditional Jamaican seasonings and grilled until charred and tender.
# What You'll Need:
→ Chicken
01 - 3.3 lbs chicken pieces (legs, thighs, or breasts, bone-in preferred)
→ Jerk Marinade
02 - 4 green onions, chopped
03 - 2 Scotch bonnet peppers, seeded and chopped (wear gloves)
04 - 4 garlic cloves
05 - 1 small onion, chopped
06 - 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
07 - 2 tbsp brown sugar
08 - 2 tsp ground allspice
09 - 1 tsp ground cinnamon
10 - 1 tsp ground nutmeg
11 - 1 tsp ground black pepper
12 - 2 tsp salt
13 - 2 tbsp soy sauce (or coconut aminos for gluten-free option)
14 - 2 tbsp vegetable oil
15 - Juice of 2 limes
16 - Juice of 1 orange
17 - 1/4 cup white vinegar
18 - 1/4 cup fresh parsley (optional)
# Directions:
01 - Combine all marinade ingredients in a blender or food processor. Blend until smooth and fragrant, scraping down sides as needed to ensure even incorporation.
02 - Pat the chicken pieces dry with paper towels. Place in a large bowl or zip-lock bag and pour the marinade over the chicken, ensuring all pieces are thoroughly coated. Cover and refrigerate for at least 4 hours, ideally overnight for maximum flavor penetration.
03 - Preheat a grill to medium-high heat, approximately 375-400°F. Charcoal is preferred for authentic smoky flavor, but gas grill works well too.
04 - Remove chicken from marinade and let excess drip off. Grill the chicken, turning occasionally and basting with extra marinade during cooking, until cooked through and nicely charred, about 40-45 minutes. Internal temperature should reach 165°F when measured at the thickest part.
05 - Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Serve hot with traditional sides like rice and peas, fried plantains, or coleslaw.
# Expert Advice:
01 -
- The homemade marinade creates layers of flavor that bottled versions just cannot match, and once you taste the difference, there is no going back
- This recipe brings the spirit of Caribbean street food right to your backyard, making every dinner feel like a mini vacation
02 -
- Do not skip the gloves when handling those Scotch bonnet peppers, because the capsaicin oil will cling to your skin and burn for hours if you are not careful
- Letting the chicken rest for five minutes after grilling helps all those juices redistribute so every bite stays moist and tender
03 -
- Make extra marinade and freeze it in ice cube trays for future jerk chicken cravings
- If it is raining or you do not have a grill, roasting at 400°F with a quick broiler finish works beautifully