Description
This authentic Jamaican Jerk Chicken recipe features a spicy, aromatic marinade made from Scotch bonnet peppers, allspice, thyme, and ginger that infuses juicy chicken breasts and thighs with vibrant Caribbean flavors. Perfectly grilled to a charred, tender finish and served with fresh lime wedges and scallions, this dish brings the warmth and zest of Jamaica to your table.
Ingredients
Units
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Marinade
- 4 Scotch bonnet peppers or habanero chiles, seeded
- 1 bunch of 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
- 2 tsp. ground allspice or 12 allspice berries
- 3 bay leaves
- 2 tsp. ground nutmeg
- 1 1/2 tsp. kosher salt
- 1 tsp. black peppercorns
- 1 tsp. ground cloves
- 1/4 cup reduced-sodium soy sauce, plus 2 Tbsp. for sauce (optional)
Chicken
- 4 lb. boneless or bone-in, skin-on chicken breasts and/or thighs
Basting Sauce (optional)
- 1/4 cup ketchup
- 2 Tbsp. reduced-sodium soy sauce
Other
- Neutral oil, for grill
- Lime wedges, for serving
Instructions
- Prepare the Marinade: In a blender, combine Scotch bonnet peppers, scallions, garlic, ginger, dark brown sugar, pineapple juice (if using), lime juice, thyme sprigs, allspice, bay leaves, nutmeg, kosher salt, peppercorns, cloves, and 1/4 cup soy sauce. Blend until the mixture is smooth and well combined.
- Marinate the Chicken: Reserve 1/2 cup of the blended marinade and refrigerate it for serving later. Transfer the remaining marinade to a large bowl. Add the chicken pieces and toss to coat thoroughly, making sure to rub the marinade under the skin for maximum flavor. Cover and refrigerate overnight or up to 12 hours.
- Make Basting Sauce: In a small bowl, stir together the ketchup and remaining 2 tablespoons soy sauce if using, and set aside.
- Preheat Grill or Grill Pan: Prepare your grill for high heat cooking and allow it to heat for 5 minutes. Alternatively, heat a grill pan over high heat on the stovetop. Using tongs and a paper towel dipped in neutral oil, lightly brush the grill grates or pan. After 30 seconds, brush the grates or pan again with oil.
- Grill the Chicken: Reduce heat to low and place the chicken skin-side down, cover, and grill until the skin is golden brown and lightly charred, about 10 to 12 minutes. Flip the chicken, cover, and grill for about 3 minutes until lightly charred on the other side.
- Baste and Finish Grilling: Flip the chicken skin-side up and brush with the ketchup-soy basting sauce. Cover and continue grilling until the internal temperature reaches 165° Fahrenheit as measured by an instant-read thermometer inserted into the thickest part of the meat. This should take approximately 3 more minutes. Note that white meat and boneless pieces will cook faster, so keep an eye on them.
- Serve: Transfer the cooked chicken to a platter. Top with the reserved sliced scallions. Serve immediately with the reserved marinade and lime wedges alongside for squeezing.
Notes
- For extra authentic flavor, marinate the chicken overnight but no longer than 12 hours to avoid overpowering the meat.
- If you do not have Scotch bonnet peppers, habanero peppers are a suitable substitute but adjust quantity based on preferred heat level.
- Pineapple juice adds a subtle sweetness and tenderizes the chicken but is optional if unavailable.
- Use neutral oil like canola or vegetable oil for grilling to prevent flare-ups and maintain flavor integrity.
- Serve this jerk chicken with traditional Jamaican sides like callaloo and rice and peas for a complete meal.
- The reserved marinade can be used as a sauce but should be kept raw or boiled separately if used directly to avoid cross-contamination.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 52 g
- Cholesterol: 140 mg
