Description
This authentic Jamaican Jerk Chicken recipe features a vibrant and spicy marinade made with Scotch Bonnet peppers, garlic, ginger, and traditional Jamaican spices. The marinated chicken is either grilled for that smoky flavor or baked for convenience, yielding juicy, flavorful meat with a perfect balance of heat, sweetness, and tang.
Ingredients
Scale
Chicken
- 1 whole chicken (cut up, or use your favorite cuts)
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—including 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—into a food processor or blender. Process until smooth and well combined.
- Marinate the chicken: Poke holes in the cut-up chicken pieces with a knife to help the marinade penetrate deeply. Place the chicken in a large bowl or sealable baggie and pour the marinade over it. Rub the marinade into the chicken thoroughly to cover all pieces. Cover and refrigerate for at least 2 hours, preferably overnight for better flavor. Discard any leftover marinade after marinating.
- Grill the chicken (optional): Preheat a charcoal or gas grill to medium-high heat. 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 and the chicken is cooked through and juicy.
- Bake the chicken (alternative): Preheat your oven to 400 degrees Fahrenheit. Arrange the marinated chicken pieces on a baking sheet or oven-safe pan. Bake for 35 to 40 minutes or until the internal temperature reaches 165 degrees Fahrenheit and the chicken is fully cooked. Baking is an easier alternative to grilling but less traditional.
- Serve: Remove the chicken from heat and serve immediately, enjoying the spicy, aromatic flavors of the jerk seasoning.
Notes
- Heat Level: The marinade is mildly to moderately spicy from the Scotch Bonnet peppers. Increase the number of peppers for more heat if desired.
- Serving Sauce: You can save some marinade before marinating. Boil it then simmer for 5 minutes to serve as a finishing sauce over cooked chicken.
- Marinating Time: While 2 hours is sufficient, marinating overnight enhances flavor penetration and tenderness.
- Chicken Cuts: Using bone-in cuts like thighs and drumsticks will yield juicier results compared to breast meat.
- Internal Temperature: Always ensure chicken reaches 165°F internally for safe consumption.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of chicken)
- Calories: 358 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 105 mg
