Description
Tender, smoky Jamaican Jerk Chicken marinated in a bold blend of spices, lime, and scotch bonnet peppers, grilled or baked to perfection. Serve with coconut rice and black beans for a flavorful Caribbean meal.
Ingredients
Units
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Jerk Marinade:
- 1 tbsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1 tbsp brown sugar
- 1 tbsp fresh thyme leaves
- 6 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 4 green onions, chopped
- 1–2 scotch bonnet peppers (or habaneros), seeded for less heat
- Juice of 2 limes
- 3 tbsp soy sauce
- 2 tbsp white vinegar
- 2 tbsp olive oil
- Salt and black pepper to taste
Chicken:
- 2.5 to 3 lbs (1.1 to 1.4 kg) bone-in, skin-on chicken thighs (or drumsticks)
Instructions
- Blend the Marinade – In a blender or food processor, combine all marinade ingredients until smooth.
- Marinate the Chicken – Place chicken in a large bowl or zip-top bag. Pour marinade over the chicken, tossing to coat evenly. Cover and refrigerate for at least 4 hours or preferably overnight.
- Grill or Bake – Grill method: Preheat grill to medium-high. Grill chicken for 6–8 minutes per side, until charred and cooked through. Oven method: Bake at 400°F (200°C) for 35–40 minutes, or until juices run clear and internal temp reaches 165°F (75°C). Broil for 2–3 minutes to get charred edges.
- Serve – Serve hot over coconut rice and peas or seasoned rice with chopped green onions and fresh thyme.
Notes
- For authentic flavor, use pimento wood when grilling, if available.
- Adjust heat level by using fewer or more peppers.
- Leftovers make amazing sandwiches or tacos!
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 180mg