Description
This classic Jamaican Jerk Chicken recipe delivers a vibrant, spicy marinade made with Scotch bonnet peppers, aromatic spices, and fresh herbs, creating a deliciously bold and authentic Caribbean flavor. Perfectly grilled chicken thighs and breasts are glazed with a tangy ketchup-soy sauce blend, served with fresh lime wedges and scallions for a mouthwatering main course.
Ingredients
Units
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Marinade Ingredients
- 4 Scotch bonnet peppers or habanero chiles, seeded
- 1 bunch scallions, coarsely chopped, plus more sliced for serving
- 12 garlic cloves, peeled
- 1 (2 inch) piece ginger, peeled
- 1/4 cup dark brown sugar
- 1/4 cup pineapple juice (optional)
- Juice of 2 limes
- 12 thyme sprigs
- 12 allspice berries or 2 teaspoons ground allspice
- 3 bay leaves
- 2 teaspoons ground nutmeg
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon ground cloves
- 1/4 cup reduced-sodium soy sauce, plus 2 tablespoons for sauce (optional)
Chicken and Basting Sauce
- 4 pounds boneless or bone-in, skin-on chicken breasts and/or thighs
- 1/4 cup ketchup (optional)
- Neutral oil, for grill
- Lime wedges, for serving
Instructions
- Prepare the Marinade: In a blender, combine Scotch bonnet peppers, scallions, garlic, ginger, brown sugar, pineapple juice if using, lime juice, thyme, allspice, bay leaves, nutmeg, salt, peppercorns, cloves, and 1/4 cup soy sauce. Blend until smooth to create the jerk marinade. Reserve 1/2 cup of this marinade and refrigerate it to serve later.
- Marinate the Chicken: Transfer the remaining marinade into a large bowl. Add the chicken pieces and toss well to coat them thoroughly, making sure to rub the marinade under the skin for maximum flavor. Cover the bowl and refrigerate for at least overnight and up to 12 hours to let the flavors penetrate.
- Prepare the Basting Sauce: In a small bowl, stir together the ketchup and the remaining 2 tablespoons soy sauce. Set aside for basting later.
- Preheat the Grill: Prepare a grill for high heat and allow it to heat for about 5 minutes, or heat a grill pan over high heat. Use tongs to dip a folded paper towel in neutral oil and lightly brush the grill grates or pan surface. After 30 seconds, brush again with oil to prevent sticking.
- Grill the Chicken: Reduce the grill heat to low. Place the chicken skin side down on the grill and cover. Cook until skin is golden brown and lightly charred, about 10 to 12 minutes. Flip the chicken, cover, and grill until lightly charred on the other side, about 3 minutes more.
- Baste and Finish Grilling: Flip the chicken skin side up, brush with the ketchup-soy basting sauce if using, and cover again. Continue to grill until an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees Fahrenheit. This should take about 3 additional minutes. Note that white meat and boneless chicken cook faster.
- Serve: Transfer the grilled jerk chicken to a platter. Top with sliced scallions and serve with reserved marinade and lime wedges on the side for added flavor.
Notes
- This recipe delivers a spicy and authentic Jamaican jerk flavor, perfect for lovers of bold, fiery dishes.
- For a complete meal, serve with traditional Jamaican sides like callaloo, rice, and peas.
- If Scotch bonnet peppers are unavailable, habanero peppers are a suitable substitute.
- Marinating the chicken overnight is essential for deep flavor penetration but can be done for a minimum of 8 hours if pressed for time.
- The reserved marinade is uncooked and should be used only as a sauce or dip for serving, not as additional marinade.
- Use a grill pan indoors if outdoor grilling is not an option, but be sure to keep the heat controlled to prevent burning.
Nutrition
- Serving Size: 1 serving (about 6 ounces chicken)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 46 g
- Cholesterol: 135 mg
