Description
This authentic Jamaican Jerk Chicken recipe features a spicy, flavorful marinade made with Scotch bonnet peppers, garlic, thyme, and traditional spices. The chicken is marinated overnight and grilled to perfection, resulting in tender, juicy meat with a smoky, charred crust. Serve with lime wedges and scallions for a vibrant, delicious meal perfect for a Caribbean feast.
Ingredients
Units
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Marinade
- 4 Scotch bonnet peppers or habanero chiles, seeded
- 1 bunch of scallions, coarsely chopped, plus more sliced for serving
- 12 garlic cloves, peeled
- 1 (2 inch) piece ginger, peeled
- 1/4 cup dark brown sugar
- 1/4 cup pineapple juice (optional)
- Juice of 2 limes
- 12 thyme sprigs
- 12 allspice berries or 2 teaspoons ground allspice
- 3 bay leaves
- 2 teaspoons ground nutmeg
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon ground cloves
- 1/4 cup reduced-sodium soy sauce, plus 2 tablespoons for sauce (optional)
Chicken
- 4 pounds boneless or bone-in, skin-on chicken breasts and/or thighs
- 1/4 cup ketchup (optional)
- Neutral oil, for grill
- Lime wedges, for serving
Instructions
- Prepare marinade: In a blender, combine Scotch bonnet peppers, scallions, garlic, ginger, brown sugar, pineapple juice (if using), lime juice, thyme, allspice, bay leaves, nutmeg, salt, peppercorns, cloves, and 1/4 cup soy sauce. Blend until smooth. Reserve 1/2 cup of the marinade and refrigerate until ready to serve. Transfer the remaining marinade to a large bowl.
- Marinate chicken: Add the chicken to the bowl with marinade. Toss to coat thoroughly, making sure to rub the marinade under the chicken skin. Cover and refrigerate for at least 12 hours or overnight to develop deep flavors.
- Prepare basting sauce: In a small bowl, combine ketchup and remaining 2 tablespoons soy sauce (if using). Set aside.
- Preheat grill: Prepare a grill for high heat and heat for 5 minutes or heat a grill pan over high heat. Using tongs and a paper towel dipped in neutral oil, lightly brush the grill grates or pan. After 30 seconds, brush with oil again to ensure a non-stick surface.
- Grill chicken: Reduce heat to low. Place chicken skin side down on the grill and cover. Cook until the skin is golden brown and lightly charred, about 10 to 12 minutes. Flip the chicken, cover, and continue grilling until lightly charred on the other side, about 3 minutes more.
- Baste and finish grilling: Flip the chicken back skin side up. Brush generously with the ketchup-soy basting sauce. Cover and continue to grill until the internal temperature reaches 165°F using an instant-read thermometer, about 3 minutes more. Note that white meat and boneless pieces may cook faster.
- Serve: Transfer the grilled chicken to a platter. Top with sliced scallions. Serve with reserved marinade and lime wedges on the side for squeezing.
Notes
- This classic Jamaican jerk chicken offers a spicy and flavorful profile; adjust Scotch bonnet peppers according to your heat preference.
- For best results, marinate the chicken overnight to allow flavors to deeply penetrate the meat.
- Serve alongside traditional Jamaican sides such as callaloo and rice and peas for an authentic meal.
- If you do not have a grill, you can use a grill pan or broil in the oven, monitoring carefully for charring and doneness.
- The reserved marinade is not cooked; use it as a dipping sauce to enhance flavor but do not use it as a cooking sauce unless boiled for safety.
Nutrition
- Serving Size: 1 serving (approx. 6 oz chicken)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 130 mg
