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Jamaican Jerk Chicken

Spicy Jamaican Jerk Chicken You'll Crave After One Bite

Authentic Jamaican Jerk Chicken combines spicy and sweet flavors that leave you wanting more.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 12 hours
Total Time 12 hours 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Jamaican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 pcs Scotch bonnet peppers or habanero chiles Substitute with jalapeños for milder version.
  • 4 pcs Scallions Add more for garnishing.
  • 4 cloves Garlic cloves Chopped garlic can replace whole cloves.
  • 1 inch Ginger Fresh is preferred.
  • 2 tbsp Dark brown sugar Light brown sugar or honey can be used.
  • 1/2 cup Pineapple juice Optional.
  • 2 pcs Limes Juice of 2 limes.
  • 4 sprigs Thyme sprigs Dried thyme may be used if fresh isn't available.
  • 1 tsp Allspice berries or ground allspice Use ground if whole is unavailable.
  • 2 pcs Bay leaves Can be omitted if not on hand.
  • 1/2 tsp Ground nutmeg Skip or substitute with cinnamon if needed.
  • 1 tbsp Kosher salt Use table salt but adjust quantity to taste.
  • 1/2 tsp Black peppercorns Ground black pepper can be used.
  • 1/2 tsp Ground cloves Can be omitted or substituted.
  • 1/4 cup Reduced-sodium soy sauce Tamari or coconut aminos can be gluten-free options.
For the Chicken
  • 4 lbs Chicken Breasts and/or thighs, bone-in, skin-on preferred.
  • 1/4 cup Ketchup Optional for brushing.
Other Essentials
  • 2 tbsp Neutral oil Prevent sticking on the grill.
  • 1 pcs Lime wedges For serving.

Equipment

  • blender
  • grill pan
  • meat thermometer

Method
 

Preparation Steps
  1. In a blender, combine Scotch bonnet peppers, scallions, garlic, ginger, dark brown sugar, optional pineapple juice, lime juice, thyme, allspice, bay leaves, nutmeg, salt, black pepper, and ground cloves. Blend until smooth and well-combined.
  2. Reserve ½ cup of the marinade for later use. Massage the remaining marinade into your chicken pieces and cover the chicken with plastic wrap and refrigerate for 8 to 12 hours.
  3. Preheat your grill pan over high heat 30 minutes before grilling, brushing the surface with a neutral oil.
  4. Place marinated chicken skin-side down in the hot grill pan. Grill for 5-7 minutes until grill marks appear, flipping halfway and basting with reserved marinade.
  5. Cook until the chicken is charred and reaches an internal temperature of 165°F.
  6. Transfer the jerk chicken to a serving platter, sprinkle with chopped cilantro or additional scallions, and serve with lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 5gCholesterol: 85mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 7gVitamin A: 300IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

Adjust Scotch bonnet peppers based on heat tolerance, and allow chicken to rest before serving for the best results.

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