Description
This authentic Jamaican Jerk Chicken recipe features a flavorful marinade with jalapeno peppers, thyme, allspice, and a hint of sweetness, then grilled to juicy perfection. Perfect for a spicy and aromatic main course that captures Caribbean cuisine at home.
Ingredients
Scale
Marinade
- 2 jalapeno peppers, whole with tops cut off
- 2 tbsp rice vinegar
- 2 tbsp olive oil
- 1½ tbsp soy sauce
- 1 tbsp lime juice (about half of a large lime)
- 1 tbsp honey
- 2 tsp dried thyme
- 1½ tsp salt
- 1 tsp garlic powder
- ½ tsp allspice
Chicken
- 2 pounds chicken pieces (thighs, drumsticks), bone-in, skin-on
Instructions
- Prepare the Marinade: Place the jalapeno peppers, rice vinegar, olive oil, soy sauce, lime juice, honey, dried thyme, salt, garlic powder, and allspice into a food processor and blend until smooth to create a vibrant jerk marinade.
- Marinate the Chicken: Pour the marinade into a gallon-sized Ziploc bag, add the chicken pieces, remove as much air as possible, seal the bag, and gently slosh the marinade around to evenly coat all the chicken. Refrigerate and let it marinate overnight or for as long as possible to develop deep flavor.
- Preheat the Grill: Heat your grill to medium-high, around 350-400 degrees Fahrenheit, preparing it for cooking the chicken evenly.
- Grill the Chicken: Remove chicken pieces from the marinade and place them on the grill. Cook for 6-10 minutes on each side, checking often to ensure chicken pieces, especially thighs and drumsticks which cook at different rates, reach an internal temperature of 165 degrees Fahrenheit.
- Serve: Once cooked through and beautifully grilled, plate your Jamaican Jerk Chicken and serve warm for a delicious meal.
Notes
- Storage: Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days or freeze for 2 to 3 months.
- Tip: Remove as much air as possible from the marinade bag and mix thoroughly to ensure each piece is well-coated.
- Alternative Cooking Methods: If you don’t have a grill, use a stovetop grill plate or bake the chicken at 425 degrees Fahrenheit for 30-35 minutes until golden brown and cooked through.
- Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
