Description
This authentic Jamaican Jerk Chicken recipe features a spicy, flavorful marinade made from Scotch Bonnet peppers, aromatic spices, and citrus juices. Whether grilled for that smoky char or baked for ease, this dish is perfect for a vibrant, tropical-inspired meal that serves six.
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 or apple cider vinegar)
- 2 tablespoons olive oil
- Juice from 1 large orange (about 3/4 cup orange juice)
- Juice from half a lime (lime juice)
- 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 marinade ingredients—Scotch Bonnet peppers, red onion, garlic, scallions, soy sauce, vinegar, olive oil, orange juice, lime juice, ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, salt, and black pepper—to a food processor or blender. Process until the mixture is smooth and well combined.
- Prepare the Chicken: Use a knife to poke several holes into the chicken pieces. This allows the marinade to permeate more deeply and infuse the meat with flavor.
- Marinate the Chicken: Place the chicken pieces in a large bowl or a sealable bag. Pour the jerk marinade over the chicken, ensuring all pieces are thoroughly coated. Cover and refrigerate for at least 2 hours, although marinating overnight will provide deeper flavor. Discard any leftover marinade after marinating.
- 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 12-20 minutes, turning as necessary, until the internal temperature reaches 165 degrees Fahrenheit, indicating it is fully cooked.
- Bake the Chicken (Alternative Method): Preheat your oven to 400 degrees Fahrenheit. Place the marinated chicken on a baking sheet or roasting pan and bake for 35-40 minutes, or until the internal temperature hits 165 degrees Fahrenheit. This method is simpler but less traditional than grilling.
- Serve: Remove the cooked chicken from heat and serve hot. Enjoy the authentic Jamaican jerk chicken with your favorite sides.
Notes
- Heat Factor: Mild to medium heat from the Scotch Bonnet peppers. Increase the number of peppers if you want a spicier dish.
- Serving Sauce Option: Reserve some marinade before adding it to the chicken. Bring it to a boil, then simmer for 5 minutes to cook through and serve as a finishing sauce.
- Marinating Longer: For best flavor, marinate the chicken overnight in the refrigerator.
- Temperature Check: Use a meat thermometer to ensure the chicken reaches 165°F internally for safe consumption.
- Substitutions: If Scotch Bonnet peppers are unavailable, habanero peppers can be used as a substitute but may vary in heat.
Nutrition
- Serving Size: 1 serving
- Calories: 358 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 95 mg
