Description
This authentic Jamaican Jerk Chicken recipe offers a vibrant and spicy marinade infused with Scotch Bonnet peppers, aromatic spices, and citrus juices. Perfectly grilled or baked to juicy perfection, this dish brings the bold flavors of Jamaica straight to your table. Ideal for those craving a flavorful and moderately spicy Caribbean meal.
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 vinegar or apple cider vinegar)
- 2 tablespoons olive oil
- Juice from 1 large orange (about 3/4 cup orange juice)
- Juice from half a lime
- 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, grated ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, salt, and black pepper—to a food processor or blender. Process until smooth to form a vibrant and flavorful jerk marinade.
- Marinate the Chicken: Poke holes in the chicken pieces with a knife to allow better marinade penetration. Place the chicken in a large bowl or sealable baggie and pour the marinade over it, making sure all pieces are thoroughly coated. Cover and refrigerate for at least 2 hours, or preferably overnight for more intense flavor. Discard any remaining 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 to 20 minutes, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit, ensuring it is cooked through and juicy. Grilling gives a traditional smoky flavor.
- Alternatively Bake the Chicken: Preheat the oven to 400 degrees Fahrenheit. Arrange the marinated chicken pieces on a baking sheet or oven-safe dish. Bake for 35 to 40 minutes, or until the internal temperature hits 165 degrees Fahrenheit and the chicken is fully cooked. Baking is a convenient option if grilling is unavailable.
- Serve: Remove the chicken from heat and let it rest for a few minutes before serving. Enjoy your juicy, spicy Jamaican Jerk Chicken as a main dish paired with your favorite side dishes.
Notes
- Heat Factor: Mild to Medium spiciness from the Scotch Bonnet peppers. Increase the number of peppers for a hotter marinade.
- Serving Sauce Option: Save some jerk marinade before marinating the chicken. Bring it to a boil and simmer for 5 minutes to make a safe and flavorful finishing sauce.
- Marinating overnight maximizes flavor infusion for the best taste.
- Use fresh thyme if possible for a more aromatic profile.
- Poking holes in the chicken enhances marinade absorption leading to juicier, more flavorful meat.
Nutrition
- Serving Size: 1 serving (approx. 170 g)
- Calories: 358 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1.5 g
- Protein: 32 g
- Cholesterol: 95 mg
