Description
This classic Jamaican Jerk Chicken recipe delivers a flavorful and spicy Caribbean delight featuring tender, marinated chicken grilled to perfection with a vibrant blend of Scotch bonnet peppers, ginger, allspice, and fresh herbs. Perfect for a memorable dinner served with traditional sides.
Ingredients
Units
Scale
Marinade
- 4 Scotch bonnet peppers or habanero chiles, seeded
- 1 bunch 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
- 2 teaspoons ground allspice or 12 allspice berries
- 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
- Neutral oil, for grill
Basting Sauce (Optional)
- 1/4 cup ketchup (optional)
- 2 tablespoons reduced-sodium soy sauce (optional)
To Serve
- Lime wedges
- Sliced scallions
Instructions
- Prepare the 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 this marinade and refrigerate it for serving later. Transfer the rest to a large bowl.
- Marinate the Chicken: Add the chicken pieces to the marinade and toss thoroughly to coat, making sure to rub the marinade under the skin for maximum flavor. Cover the bowl and refrigerate the chicken for at least overnight and up to 12 hours.
- Prepare the Basting Sauce: In a small bowl, mix together the ketchup and the remaining 2 tablespoons of soy sauce if you choose to use the basting sauce.
- Preheat and Oil the Grill: Preheat your grill for high heat for 5 minutes, or heat a grill pan over high heat. Using tongs and a paper towel dipped in neutral oil, brush lightly over the grill grates or pan. Wait 30 seconds and brush again with oil to prevent sticking.
- Grill the Chicken - First Side: Reduce the heat to low and grill the chicken skin side down with the grill covered. Cook until the skin is golden brown and lightly charred, about 10 to 12 minutes.
- Grill the Chicken - Second Side: Flip the chicken pieces, cover the grill, and continue grilling for about 3 minutes until the second side is lightly charred.
- Baste and Finish Grilling: Flip the chicken skin side up and brush with the ketchup-soy basting sauce, if using. Cover and grill until the internal temperature reaches 165°F, about 3 minutes more. The cooking time may vary slightly depending on whether pieces are boneless or white meat.
- Serve: Transfer the grilled chicken onto a platter. Garnish with sliced scallions and serve alongside reserved marinade and lime wedges for extra flavor enhancement.
Notes
- This classic Jamaican jerk chicken is known for its spiciness; adjust the amount of Scotch bonnet peppers to control the heat level.
- Marinating the chicken overnight allows flavors to deeply infuse, but do not exceed 12 hours to maintain tender texture.
- If you do not have a grill, you can use a grill pan or broiler, but watch carefully to avoid burning the marinade.
- Serve with traditional Jamaican sides such as callaloo and rice and peas for an authentic meal experience.
- Pineapple juice adds a subtle sweetness and tenderizes the chicken but can be omitted for a more traditional spice focus.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 55 g
- Cholesterol: 130 mg
