This authentic Jerk Chicken delivers a punch of heat and aromatic spices, thanks to the classic combination of Scotch bonnet peppers, allspice, thyme, and cinnamon. The chicken is marinated for at least 24 hours to ensure the deep, complex flavors penetrate every bite. Perfect for summer barbecues, potlucks, or a hearty weeknight dinner, this dish offers a smoky, charred exterior with juicy, tender meat inside. Serve with rice and peas or fresh salad to balance the spice. It’s a crowd-pleaser that brings vibrant Caribbean flavor to your table.
Jerk Chicken
Description
This authentic Jerk Chicken delivers a punch of heat and aromatic spices, thanks to the classic combination of Scotch bonnet peppers, allspice, thyme, and cinnamon. The chicken is marinated for at least 24 hours to ensure the deep, complex flavors penetrate every bite. Perfect for summer barbecues, potlucks, or a hearty weeknight dinner, this dish offers a smoky, charred exterior with juicy, tender meat inside. Serve with rice and peas or fresh salad to balance the spice. It's a crowd-pleaser that brings vibrant Caribbean flavor to your table.Ingredients
Directions
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Prepare the marinade by pureeing the scallions, seeded and minced chilies, soy sauce, lime juice, allspice, mustard, crumbled bay leaves, garlic, salt, sugar, thyme, and cinnamon in a food processor or blender until smooth.
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Divide the chicken parts between two heavy-duty resealable plastic bags.
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Spoon the marinade over the chicken, ensuring each piece is well-coated. Seal the bags, pressing out excess air.
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Refrigerate the chicken, turning the bags occasionally, for at least 24 hours and up to 2 days to allow flavors to penetrate.
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Preheat a grill with glowing coals. Oil the grill rack to prevent sticking.
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Grill the chicken in batches if necessary, covering the grill if possible. Cook for 10 to 15 minutes on each side, or until the chicken is cooked through and charred to your liking.
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Transfer cooked chicken to a heated platter. Keep warm by covering loosely with foil.
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Garnish the platter with additional sliced Scotch bonnet or habanero chilies before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 195.0kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 4.0g20%
- Cholesterol 13.5mg5%
- Sodium 6.5mg1%
- Total Carbohydrate 32.5g11%
- Dietary Fiber 0.0g0%
- Sugars 31.0g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety: Wear rubber gloves when handling Scotch bonnet or habanero chilies to avoid skin irritation. Avoid touching your face or eyes.
Substitutions: If Scotch bonnets are unavailable, habaneros are a suitable alternative. For less heat, remove seeds and membranes from the peppers or use 1 tablespoon of Scotch bonnet pepper sauce.
Storage: Leftover cooked jerk chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.
Tip: For extra smoky flavor, add soaked wood chips (such as apple or hickory) to your charcoal grill.
Variation: This marinade also works well with pork shoulder or shrimp. Adjust cooking times accordingly.
