Description
Experience the vibrant and spicy flavors of the Caribbean with this authentic Jamaican Jerk Chicken recipe. Marinated in a fiery blend of Scotch Bonnet peppers, fragrant herbs, and warm spices, then grilled or baked to perfection, this dish brings the perfect balance of heat and aromatic seasoning to your table.
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 white vinegar or apple cider vinegar
- 2 tablespoons olive oil
- 3/4 cup orange juice (juice from 1 large orange)
- 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 the Scotch Bonnet peppers, red onion, garlic, scallions, soy sauce, vinegar, olive oil, orange juice, lime juice, ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, salt, and black pepper into a food processor or blender. Process until you have a smooth marinade.
- Poke the Chicken: Use a knife to poke several holes in the chicken pieces. This helps the marinade penetrate deeper, enhancing the flavor throughout the meat.
- Marinate the Chicken: Place the chicken in a large bowl or sealable bag. Pour the marinade over the chicken and rub it thoroughly to coat all surfaces. Cover and refrigerate for at least 2 hours; for best results, marinate overnight.
- Grill the Chicken: Preheat a charcoal or gas grill to medium-high heat and lightly oil the grates. Grill the chicken for 20 minutes, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit and juices run clear.
- Bake the Chicken (Alternative Method): Preheat the oven to 400 degrees Fahrenheit. Place the marinated chicken on a baking tray and bake for 40 minutes or until cooked through and internal temperature reaches 165 degrees Fahrenheit.
- Serve: Remove the chicken from the grill or oven and let it rest a few minutes before serving hot.
Notes
- Heat Factor: The Scotch Bonnet peppers provide mild to medium heat. Increase the number of peppers for spicier results.
- Serving Sauce: Reserve some marinade before adding chicken. Bring it to a boil and simmer for 5 minutes to serve as a finishing sauce safely.
- Marinating longer, ideally overnight, enhances the depth of flavors significantly.
- For a smokier flavor, use a charcoal grill instead of gas.
- If you cannot find Scotch Bonnet peppers, habanero peppers can be a suitable substitute though the flavor will vary.
Nutrition
- Serving Size: 1 serving
- Calories: 358 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 110 mg
