Description
This Jamaican Jerk Chicken recipe features a flavorful and spicy marinade made with jalapeno peppers, rice vinegar, olive oil, soy sauce, lime juice, honey, and traditional jerk spices. Marinated overnight and grilled to perfection, the chicken is juicy, tender, and packed with authentic Caribbean flavors, perfect for a delicious main course.
Ingredients
Scale
Marinade Ingredients
- 2 jalapeno peppers, left whole with the 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. Blend until the mixture is smooth and well combined.
- Marinate the Chicken: Pour the marinade into a gallon-sized Ziploc bag. Add the chicken pieces, then try to remove as much air as possible before sealing the bag. Gently slosh the marinade around to coat all the chicken pieces thoroughly.
- Marinate Overnight: Let the chicken marinate in the refrigerator overnight or for as long as possible to allow the flavors to develop deeply.
- Preheat the Grill: Preheat your grill to medium-high heat, about 350-400 degrees Fahrenheit, to ensure proper cooking temperature.
- Grill the Chicken: Remove the chicken pieces from the marinade and place them on the hot grill. Grill each side for 6-10 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Monitor drumsticks and thighs separately as they cook at different rates due to size differences.
- Serve: Once cooked through and nicely grilled, plate the chicken and serve warm. Enjoy your Jamaican jerk chicken packed with spicy, tangy, and sweet flavors.
Notes
- Storage: Store any leftover cooked chicken in an airtight container in the refrigerator for up to three days or freeze for 2 to 3 months.
- Air Removal: When placing chicken in the marinade bag, remove as much air as possible before sealing for better marinade coverage and flavor infusion.
- Alternatives to Grilling: If you don’t have a grill, you can cook the chicken on a stovetop grill pan or bake it in the oven at 425 degrees Fahrenheit for 30-35 minutes until golden and cooked through.
- Checking Doneness: Always check that chicken reaches an internal temperature of 165 degrees Fahrenheit to ensure safe eating, especially since thighs and drumsticks cook at different rates.
- Marinating Time: Marinating overnight is best, but a minimum of 4 hours will also add good flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 115 mg
