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Jerk Chicken (Grilled Spicy Marinated Chicken)

Jerk Chicken (Grilled Spicy Marinated Chicken recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 320
Dietary: Vegan
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
  • finely chopped scallions
  • Scotch bonnet or habanero
  • soy sauce
  • fresh lime juice
  • ground allspice
  • English-style dry mustard
  • bay leaves, center ribs discarded and leaves crumbled
  • garlic, chopped
  • salt
  • sugar
  • dried thyme, crumbled
  • cinnamon
  • chicken parts, wing tips discarded
  • vegetable oil for brushing
Directions
  1. 1
    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.
  2. 2
    Divide the chicken parts between two heavy-duty resealable plastic bags.
  3. 3
    Spoon the marinade over the chicken, ensuring each piece is well-coated. Seal the bags, pressing out excess air.
  4. 4
    Refrigerate the chicken, turning the bags occasionally, for at least 24 hours and up to 2 days to allow flavors to penetrate.
  5. 5
    Preheat a grill with glowing coals. Oil the grill rack to prevent sticking.
  6. 6
    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.
  7. 7
    Transfer cooked chicken to a heated platter. Keep warm by covering loosely with foil.
  8. 8
    Garnish the platter with additional sliced Scotch bonnet or habanero chilies before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 4g20%
Cholesterol 135mg45%
Sodium 450mg19%
Total Carbohydrate 8g3%
Dietary Fiber 1g4%
Sugars 3g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: jerk chicken, grilled chicken, scotch bonnet, spicy marinade, caribbean cuisine, bbq recipe, allspice, thyme, cinnamon, garlic, lime juice, soy sauce, marinated chicken, smoky flavor, party food, summer grilling, habanero, chicken wings, chicken thighs, aromatic spices
Read it online: https://www.chefs-mate.com/recipe/jerk-chicken-grilled-spicy-marinated-chicken/