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Jamaican Jerk Chicken Recipe

Author: Evelyn Petrie
A flavorful and simple dish that captures the spicy and smoky essence of Caribbean cuisine, perfect for gatherings.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Dinner
Cuisine Jamaican
Servings 6 servings
Calories 400 kcal

Ingredients
  

  • 3 pounds Chicken (thighs and/or drumsticks), bone-in and skin on
  • 1 Orange, zest and juice
  • 1 Lime, zest and juice
  • 1 Small onion, coarsely chopped Red or yellow for depth.
  • 4 cloves Garlic, chopped
  • 2 inches Fresh ginger, chopped
  • 3 Scotch bonnet peppers, stemmed and halved
  • 4 Green onions (scallions), coarsely chopped
  • 2 Tablespoons Fresh thyme leaves
  • 1.5 Tablespoons Ground allspice Crucial
  • 0.5 teaspoon Cinnamon powder
  • 1 teaspoon Freshly grated nutmeg
  • 1 Tablespoon Paprika Infuses mild
  • 2 Tablespoons Brown sugar
  • 3 Tablespoons Soy sauce
  • 1 Tablespoon Apple cider vinegar
  • 2 Tablespoons Olive oil
  • 1 Tablespoon Kosher salt
  • 1 teaspoon Freshly ground black pepper
  • 1-2 Limes, sliced into wedges optional.

Instructions
 

  • Pat dry chicken pieces with paper towels and poke holes throughout to ensure the marinade penetrates deeply.
  • In a food processor, blend orange and lime zest and juice, onion, garlic, ginger, Scotch bonnets, scallions, thyme, allspice, cinnamon, nutmeg, paprika, brown sugar, soy sauce, vinegar, olive oil, salt, and pepper until smooth.
  • Place the chicken in a large mixing bowl or ziplock bag, pour the marinade over the chicken and coat fully. Marinate in the fridge for at least 2 hours or overnight for better flavor.
  • Preheat your grill to medium-high heat.
  • Cook the chicken for about 15 minutes, turning every 5 minutes.
  • Move to a cooler side and cook for additional 15-20 minutes until internal temperature reaches 165°F - 170°F.
  • Garnish with chopped scallions and serve with lime wedges. Alternatively, bake at 425°F on a parchment-lined baking sheet for 40-45 minutes until golden brown and cooked through.

Notes

  • Adjust Scotch bonnet peppers for desired heat level.
  • Marinate overnight for deeper flavors.
  • Use a meat thermometer for doneness.

Nutrition

Calories: 400kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 4gSodium: 800mgFiber: 1gSugar: 5g
Keyword Jerk Chicken
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