Description
This Authentic Caribbean Jerk Chicken recipe delivers the rich, fiery, and aromatic flavors of traditional jerk seasoning combined with tender, juicy chicken pieces. Marinated with a spicy blend of allspice, Scotch bonnet peppers, and fresh herbs, this chicken can be grilled or baked to perfection, making it a vibrant centerpiece perfect for any meal.
Ingredients
Scale
Chicken
- Chicken pieces (legs, thighs, or breasts) – 4 to 6 servings
Marinade
- 1 teaspoon ground allspice
- 1 tablespoon fresh or dried thyme
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 3 cloves garlic, minced
- 2 Scotch bonnet peppers (or substitute hot chili peppers), finely chopped
- 1 tablespoon freshly grated ginger
- 3 sliced green onions
- ¼ cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the marinade: In a large bowl, whisk together ground allspice, thyme, cinnamon, nutmeg, minced garlic, finely chopped Scotch bonnet peppers, freshly grated ginger, sliced green onions, soy sauce, olive oil, brown sugar, fresh lime juice, salt, and black pepper until well combined.
- Marinate the chicken: Add the chicken pieces to the marinade, turning each piece to coat evenly. Cover the bowl with plastic wrap or transfer the chicken and marinade into a sealed bag. Refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to deeply infuse the meat.
- Preheat cooking surface: If using a grill, heat it to medium-high. For oven baking, preheat the oven to 400°F (200°C).
- Cook the chicken on the grill: Grill the marinated chicken pieces for 30 to 40 minutes, turning occasionally to ensure even cooking. Cook until the internal temperature reaches 165°F (75°C) and the skin is crisp and caramelized.
- Or bake the chicken: Place the marinated chicken pieces on a parchment-lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until fully cooked through with a crispy exterior.
- Rest and serve: Remove the chicken from heat and let it rest for 5 to 10 minutes before slicing. Optionally, drizzle with some of the leftover marinade for added flavor before serving.
Notes
- For a milder heat level, reduce or omit Scotch bonnet peppers and substitute with milder chili peppers.
- Marinating overnight intensifies the flavor and tenderness of the chicken.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- If grilling, oil the grates lightly to prevent sticking.
- Leftover jerk chicken can be stored in the refrigerator for up to 3 days and reheated gently.
