Jerk Chicken

Why You’ll Love This Recipe

Jerk Chicken offers a perfect balance of heat, sweetness, and smokiness. The marinade, packed with bold spices and herbs, infuses the chicken with incredible flavor. The slow cooking process helps tenderize the meat, while grilling or baking gives it a satisfying char and smokiness that makes each bite irresistible. Whether you’re a spice lover or new to jerk flavors, this dish can be adjusted to your spice preference, making it versatile and easy to enjoy. It’s great on its own, or you can serve it with sides like rice and peas, coleslaw, or fried plantains.

Ingredients

For the marinade:

• 2 tablespoons allspice (preferably Jamaican pimento)

• 1-2 Scotch bonnet peppers (or habanero peppers, seeds removed for less heat)

• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

• 4 cloves garlic, minced

• 1-inch piece of ginger, grated

• 2 tablespoons brown sugar

• 1/4 cup soy sauce

• 1/4 cup olive oil

• 2 tablespoons white vinegar

• 1 tablespoon lime juice

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon salt

• 2-3 pounds chicken pieces (such as thighs, drumsticks, or breasts)

For grilling:

• Extra olive oil or cooking spray for the grill

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the marinade:

In a food processor or blender, combine the allspice, Scotch bonnet peppers (or habaneros), thyme, garlic, ginger, brown sugar, soy sauce, olive oil, vinegar, lime juice, cinnamon, nutmeg, black pepper, and salt. Blend until smooth. Taste the marinade and adjust the seasoning as necessary—if you like it spicier, add more Scotch bonnet or chili peppers.

2. Marinate the chicken:

Place the chicken pieces in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it is well-coated. Seal the bag or cover the dish and refrigerate for at least 2-4 hours, preferably overnight. The longer the chicken marinates, the more flavorful it will be.

3. Preheat the grill:

Preheat your grill to medium-high heat (about 375°F or 190°C). If you are using a charcoal grill, set up for indirect heat, so the chicken doesn’t cook too quickly on the outside while remaining raw inside.

4. Grill the chicken:

Remove the chicken from the marinade, letting any excess drip off. Lightly oil the grill grates or use cooking spray to prevent sticking. Place the chicken on the grill, skin-side down if using bone-in cuts. Grill for about 6-8 minutes per side, depending on the size of the chicken pieces, until the chicken is cooked through and the internal temperature reaches 165°F (74°C). You should see some nice char marks, but be careful not to burn the chicken.

5. Serve:

Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before serving. Garnish with fresh lime wedges and additional thyme or cilantro if desired.

6. Optional: Serve with traditional sides:

Serve your jerk chicken with rice and peas (a popular Jamaican side dish), coleslaw, or fried plantains for a complete meal.

Servings and Timing

• Servings: 4-6

• Total time: 1 hour (including marinating time)

Variations

• Jerk Chicken with Honey: For a sweeter version, add 1-2 tablespoons of honey to the marinade for a touch of sweetness that complements the heat of the Scotch bonnet peppers.

• Jerk Chicken with Mango Salsa: Serve the chicken with a refreshing mango salsa for a tropical twist. Combine diced mango, red onion, cilantro, lime juice, and a pinch of salt for a tangy contrast to the spiciness of the jerk chicken.

• Spicy Jerk Chicken: If you like more heat, increase the number of Scotch bonnet peppers or add a few dashes of hot sauce to the marinade.

Storage/Reheating

• Storage: Leftover jerk chicken can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the chicken in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it on the grill for a few minutes to restore the flavor and crispiness.

FAQs

1. Can I make jerk chicken in the oven instead of on the grill?

Yes, you can bake jerk chicken in the oven. Preheat the oven to 375°F (190°C), place the chicken on a baking sheet, and bake for 30-40 minutes or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C). You can broil the chicken for the last few minutes to get a crispy finish.

2. Can I make jerk chicken without Scotch bonnet peppers?

Scotch bonnet peppers are traditional and give the dish its characteristic heat and fruity flavor, but if you can’t find them, you can substitute with habanero peppers, which are similar in heat. If you want a milder version, use jalapeños or skip the peppers altogether.

3. Can I make jerk chicken without a grill?

Yes, you can cook jerk chicken on a stovetop. Heat a grill pan or regular skillet over medium-high heat, and cook the chicken in batches, turning occasionally until it’s cooked through and has a nice sear on both sides. You can also bake it in the oven as described earlier.

4. Can I use chicken breasts for jerk chicken?

Yes, chicken breasts can be used for jerk chicken, but they cook faster than thighs or drumsticks. Be careful not to overcook the breasts, as they can dry out. Bone-in chicken pieces like thighs and drumsticks tend to stay juicier and more flavorful.

5. Can I make the jerk marinade ahead of time?

Yes, you can prepare the jerk marinade ahead of time and store it in the refrigerator for up to 3 days. This gives the spices and flavors more time to blend together, and it can save you time when preparing the dish.

6. Can I add vegetables to jerk chicken?

Yes, you can serve jerk chicken with grilled vegetables like bell peppers, onions, or zucchini. You can also roast or grill the vegetables alongside the chicken for added flavor.

7. How can I make jerk chicken spicier?

To make jerk chicken spicier, add more Scotch bonnet peppers or use a hotter variety of chili pepper. You can also add extra cayenne pepper or hot sauce to the marinade for more heat.

8. How do I get the smoky flavor in jerk chicken?

The smoky flavor in jerk chicken traditionally comes from cooking it over an open flame or grill. If you’re cooking indoors, you can add a bit of smoked paprika or liquid smoke to the marinade to achieve a similar flavor.

9. What should I serve with jerk chicken?

Jerk chicken is commonly served with rice and peas (a Caribbean dish made with coconut milk, rice, and beans), fried plantains, or coleslaw. You can also serve it with roasted vegetables or a simple side salad.

10. Can I freeze jerk chicken?

Yes, you can freeze jerk chicken. Allow it to cool completely, then wrap it tightly in plastic wrap and foil or store it in an airtight container. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it in the oven or on the stovetop.

Conclusion

Jerk Chicken is a flavorful and vibrant dish that brings the heat and tropical flavors of Jamaica right to your table. With its spicy, smoky marinade and juicy chicken, this dish is perfect for BBQs, weeknight dinners, or special occasions. Whether you prefer it mild or fiery, jerk chicken is a versatile and crowd-pleasing meal that’s sure to satisfy your cravings for bold flavors. Enjoy it with traditional sides like rice and peas or fried plantains for a complete Caribbean-inspired meal.

Jerk Chicken

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Jerk Chicken is a bold and flavorful Jamaican dish known for its spicy, smoky, and aromatic seasoning. The chicken is marinated with a blend of spices, then grilled or baked for a crispy, tender result.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour (including marinating time)
• Yield: 4-6 servings
• Category: Main Dish
• Method: Grilled
• Cuisine: Jamaican
• Diet: Gluten Free

Ingredients

1. 2 tablespoons allspice (preferably Jamaican pimento)
   
   1–2 Scotch bonnet peppers (or habanero peppers, seeds removed for less heat)
   
   1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
   
   4 cloves garlic, minced
   
   1-inch piece of ginger, grated
   
   2 tablespoons brown sugar
   
   1/4 cup soy sauce
   
   1/4 cup olive oil
   
   2 tablespoons white vinegar
   
   1 tablespoon lime juice
   
   1 teaspoon ground cinnamon
   
   1 teaspoon ground nutmeg
   
   1/2 teaspoon ground black pepper
   
   1/2 teaspoon salt
   
   2–3 pounds chicken pieces (such as thighs, drumsticks, or breasts)
   
   Extra olive oil or cooking spray for the grill

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Instructions

Make the marinade: In a food processor or blender, combine the allspice, Scotch bonnet peppers (or habaneros), thyme, garlic, ginger, brown sugar, soy sauce, olive oil, vinegar, lime juice, cinnamon, nutmeg, black pepper, and salt. Blend until smooth. Taste the marinade and adjust the seasoning as necessary—if you like it spicier, add more Scotch bonnet or chili peppers.

1. Marinate the chicken: Place the chicken pieces in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it is well-coated. Seal the bag or cover the dish and refrigerate for at least 2-4 hours, preferably overnight. The longer the chicken marinates, the more flavorful it will be.
2. Preheat the grill: Preheat your grill to medium-high heat (about 375°F or 190°C). If you are using a charcoal grill, set up for indirect heat, so the chicken doesn’t cook too quickly on the outside while remaining raw inside.
3. Grill the chicken: Remove the chicken from the marinade, letting any excess drip off. Lightly oil the grill grates or use cooking spray to prevent sticking. Place the chicken on the grill, skin-side down if using bone-in cuts. Grill for about 6-8 minutes per side, depending on the size of the chicken pieces, until the chicken is cooked through and the internal temperature reaches 165°F (74°C). You should see some nice char marks, but be careful not to burn the chicken.
4. Serve: Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before serving. Garnish with fresh lime wedges and additional thyme or cilantro if desired.
5. Optional: Serve with traditional sides: Serve your jerk chicken with rice and peas (a popular Jamaican side dish), coleslaw, or fried plantains for a complete meal.

Notes

• Jerk Chicken with Honey: For a sweeter version, add 1-2 tablespoons of honey to the marinade for a touch of sweetness that complements the heat of the Scotch bonnet peppers.
• Jerk Chicken with Mango Salsa: Serve the chicken with a refreshing mango salsa for a tropical twist. Combine diced mango, red onion, cilantro, lime juice, and a pinch of salt for a tangy contrast to the spiciness of the jerk chicken.
• Spicy Jerk Chicken: If you like more heat, increase the number of Scotch bonnet peppers or add a few dashes of hot sauce to the marinade.
• Storage: Leftover jerk chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it on the grill for a few minutes to restore the flavor and crispiness.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 850mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 75mg