Jamaican Jerk Chicken recipe
Bold, spicy, and full of Caribbean soul, this Jamaican Jerk Chicken recipe blends fiery Scotch bonnet peppers, warm spices, and citrusy notes for an unforgettable dish that brings people and cultures together.
Equipment
- Blender or Food Processor
- Grill or Oven
- Zip-top Bag or Bowl
- Tongs
Ingredients
Marinade Ingredients
- 2 Scotch bonnet peppers seeds removed for less heat if desired
- 1 red onion roughly chopped
- 4 cloves garlic
- 5 scallions chopped
- 2 tbsp soy sauce
- 2 tbsp white or apple cider vinegar
- 2 tbsp olive oil
- 1/4 cup orange juice freshly squeezed
- 2 tbsp lime juice fresh
- 1 tbsp fresh ginger grated
- 1 tbsp brown sugar
- 1/2 tsp nutmeg
- 1 tsp allspice ground
- 1/2 tsp cinnamon
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
For the Chicken
- 2.5 lb chicken whole or cut into pieces
Instructions
- Combine all marinade ingredients in a blender or food processor and blend until smooth.
- Use a knife to pierce the chicken pieces a few times. Place them in a bowl or zip-top bag and pour the marinade over. Massage gently to coat. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat your grill (medium-high heat) or oven (400°F). Oil grill grates if grilling.
- Grill or bake chicken until fully cooked, golden, and slightly charred in spots. Internal temperature should reach 165°F (75°C).
- Finish with a squeeze of fresh lime juice over the cooked chicken. Let rest for 5 minutes before serving.
Notes
Save some marinade before adding raw chicken to use as a drizzle or dipping sauce. Scotch bonnet peppers are key, but habaneros can be used as a substitute.
Nutrition
Calories: 385kcalCarbohydrates: 9gProtein: 36gFat: 22gSaturated Fat: 5gCholesterol: 115mgSodium: 750mgPotassium: 540mgFiber: 1gSugar: 5gVitamin A: 450IUVitamin C: 28mgCalcium: 40mgIron: 2mg
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