Description
Experience the bold and vibrant flavors of the Caribbean with this Authentic Caribbean Jerk Chicken recipe. Perfectly seasoned with a spicy jerk marinade combining Scotch bonnet peppers, allspice, and fresh herbs, this dish delivers a smoky, tangy, and sweet profile that grills to juicy perfection. Ideal for a flavorful main course, it pairs beautifully with traditional sides like rice and peas or fried plantains.
Ingredients
Scale
Chicken
- 4 pounds chicken legs and thighs, bone-in, skin-on
Jerk Marinade
- 1 medium onion, chopped
- 6 green onions, chopped
- 4 garlic cloves, minced
- 1 Scotch bonnet pepper, seeded (or habanero for milder heat)
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 2 tablespoons fresh thyme leaves (or 1 tablespoon dried)
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
- Prepare the Marinade: In a blender or food processor, combine the chopped onion, green onions, minced garlic, seeded Scotch bonnet pepper, soy sauce, lime juice, brown sugar, thyme leaves, ground allspice, cinnamon, nutmeg, ginger, black pepper, salt, and vegetable oil. Blend all ingredients until smooth to create the jerk marinade.
- Marinate the Chicken: Place the chicken legs and thighs in a large bowl or resealable plastic bag. Pour the jerk marinade over the chicken, making sure each piece is thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
- Preheat the Grill: Heat your grill to medium-high temperature to ensure a good sear and char on the chicken during cooking.
- Grill the Chicken: Remove the chicken from the marinade, letting excess drip off. Place the chicken pieces on the grill and cook for 35 to 40 minutes, turning occasionally to cook evenly and develop a nice char. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- Serve: Once cooked, serve the jerk chicken hot accompanied by traditional sides such as rice and peas, fried plantains, or crunchy coleslaw for a complete Caribbean meal experience.
Notes
- For an authentic smoky flavor, grill the chicken over charcoal with a few pimento wood chips if available, which is traditional in Jamaica.
- If you don’t have access to a grill, you can bake the chicken in a preheated oven at 400°F (200°C) for 45 minutes, and then broil it for 3 to 5 minutes to crisp the skin.
- Adjust the heat by using less or omitting the Scotch bonnet pepper for mild flavor or substitute with habanero for moderate heat.
- Prep Time: 20 minutes (plus at least 4 hours marinating time)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Caribbean, Jamaican
Nutrition
- Serving Size: 1 leg and 1 thigh
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 145mg
