Description
This authentic Jamaican Jerk Chicken recipe is packed with bold flavors from Scotch bonnet peppers, aromatic spices, and fresh herbs. Marinated overnight for deep taste, the chicken is grilled to perfection, achieving a smoky, spicy, and slightly sweet profile typical of true Caribbean cuisine. Ideal for a flavorful dinner served with traditional sides like rice and peas and callaloo.
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
- 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. Reserve 1/2 cup of the marinade and refrigerate it to serve later.
- Marinate the Chicken: Transfer the remaining marinade to a large bowl. Add the chicken pieces and toss to coat thoroughly, making sure to rub some marinade under the skin for maximum flavor. Cover and refrigerate for at least overnight, up to 12 hours.
- Prepare the Basting Sauce: In a small bowl, mix ketchup and the remaining 2 tablespoons soy sauce if using. Set aside.
- Preheat the Grill: Heat a grill to high heat for about 5 minutes or heat a grill pan over high heat. Dip a paper towel into neutral oil and use tongs to lightly brush the grill grates or pan. After 30 seconds, brush the grates or pan again with oil to ensure it's well oiled.
- Grill the Chicken - Part 1: Reduce the heat to low. Place the chicken skin side down on the grill and cover. Grill until skin is golden brown and lightly charred, about 10 to 12 minutes.
- Grill the Chicken - Part 2: Flip the chicken, cover, and continue grilling until lightly charred on the other side, about 3 minutes more.
- Apply Basting Sauce and Finish Cooking: Flip the chicken skin side up and brush with the ketchup-soy sauce mixture if using. Cover and grill until the internal temperature reaches 165° Fahrenheit, about 3 minutes more. Adjust time if using boneless or white meat, as it cooks faster.
- Serve: Transfer the grilled chicken to a platter. Top with additional sliced scallions. Serve with reserved marinade and lime wedges on the side.
Notes
- This traditional Jamaican jerk chicken is quite spicy due to Scotch bonnet peppers; adjust their quantity for preferred heat level.
- Marinating overnight allows the flavors to deeply penetrate the chicken, increasing the intensity of the taste.
- If you don't have a grill, use a grill pan or broiler to simulate the charred effect.
- Serve with classic sides such as callaloo and rice and peas for an authentic meal experience.
- For a milder version, substitute Scotch bonnet peppers with milder chilies like jalapeños.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 9 g
- Sodium: 710 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 120 mg
