This Simple Jamaican Jerk Chicken brings the vibrant, fiery flavors of the Caribbean straight to your backyard grill or home oven. The key is the marinade: a robust paste of Scotch bonnet peppers (or bell peppers for less heat), allspice, thyme, and scallions that penetrates the meat for maximum flavor. The result is chicken that is tender, juicy, and coated in a beautiful charred crust. It&# 226;ÂÂs perfect for summer barbecues, potlucks, or a hearty weeknight dinner served with rice and peas. While traditional jerk involves slow smoking over pimento wood, this method delivers authentic taste with minimal fuss.
Simple Jamaican Jerk Chicken
Description
This Simple Jamaican Jerk Chicken brings the vibrant, fiery flavors of the Caribbean straight to your backyard grill or home oven. The key is the marinade: a robust paste of Scotch bonnet peppers (or bell peppers for less heat), allspice, thyme, and scallions that penetrates the meat for maximum flavor. The result is chicken that is tender, juicy, and coated in a beautiful charred crust. It&# 226;ÂÂs perfect for summer barbecues, potlucks, or a hearty weeknight dinner served with rice and peas. While traditional jerk involves slow smoking over pimento wood, this method delivers authentic taste with minimal fuss.Ingredients
Directions
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In a blender or food processor, combine the chopped onion, fresh thyme leaves, and remaining jerk spice ingredients (including pepper, allspice, and oil) until a smooth, coarse paste forms.
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Place the chicken pieces in a large resealable plastic bag or a baking dish. Pour the jerk paste over the chicken, ensuring every piece is thoroughly coated on all sides.
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Seal the bag or cover the dish and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to penetrate the meat.
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Preheat your grill to medium heat or preheat your oven to 350ðF (175ðC).
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If grilling, place the marinated chicken on a sheet of heavy-duty foil, wrap securely, and place on the grill. Cook for about 1 hour, turning once, until the chicken is tender and juices run clear.
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If baking, place the chicken in a covered baking dish or wrapped in foil. Bake for 1 hour until tender and cooked through.
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Remove the chicken from the foil or dish, reserving the cooking juices.
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To finish, broil the chicken in the oven or place it directly over the grill grates for 10-15 minutes. Baste occasionally with the reserved juices until the skin is golden brown and slightly charred.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 9.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.6mg1%
- Total Carbohydrate 2.3g1%
- Dietary Fiber 0.8g4%
- Sugars 0.6g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
