Name: Jamaican Jerk Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 24 h 30 min
Cuisine: Caribbean
Ingredients: 2 jalapeno peppers, whole with tops cut off; 2 tbsp rice vinegar; 2 tbsp olive oil; 1½ tbsp soy sauce; 1 tbsp lime juice (about half of a large lime); 1 tbsp honey; 2 tsp dried thyme; 1½ tsp salt; 1 tsp garlic powder; ½ tsp allspice; 2 pounds chicken pieces (thighs, drumsticks), bone in, skin on

Description

A flavorful Jamaican Jerk Chicken recipe featuring a spicy marinade made with jalapenos, herbs, and spices, grilled to juicy, tender perfection. Perfect for a vibrant main course with authentic Caribbean taste.

Ingredients

Scale

Marinade

2 jalapeno peppers, whole with tops cut off
2 tbsp rice vinegar
2 tbsp olive oil
1½ tbsp soy sauce
1 tbsp lime juice (about half of a large lime)
1 tbsp honey
2 tsp dried thyme
1½ tsp salt
1 tsp garlic powder
½ tsp allspice

Chicken

2 pounds chicken pieces (thighs, drumsticks), bone in, skin on

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Instructions

Prepare the marinade: Place jalapeno peppers, rice vinegar, olive oil, soy sauce, lime juice, honey, dried thyme, salt, garlic powder, and allspice in a food processor and blend until smooth to create the flavorful jerk marinade.
Marinate the chicken: Pour the marinade into a gallon-sized Ziploc bag. Add the chicken pieces, remove as much air as possible, seal the bag, and slosh the marinade around to coat all the pieces evenly. Let the chicken marinate overnight or as long as possible for best flavor.
Preheat the grill: Heat the grill to medium-high, around 350-400 degrees Fahrenheit, to prepare for cooking the chicken.
Grill the chicken: Remove chicken from marinade and place on the grill. Grill each side for 6-10 minutes or until the internal temperature reaches 165 degrees Fahrenheit, ensuring proper doneness especially as drumsticks and thighs cook differently.
Serve warm: Plate the grilled Jamaican jerk chicken and serve immediately while still warm for the best taste experience.

Notes

Store cooked leftovers in an airtight container in the refrigerator for up to three days or freeze for 2 to 3 months.
After placing chicken in the bag with marinade, remove excess air and mix well to coat all pieces thoroughly.
If no grill is available, use a stovetop grill pan or bake chicken at 425 degrees Fahrenheit for 30-35 minutes until skin is golden and internal temperature reaches 165 degrees Fahrenheit.
Check internal temperature often since thighs and drumsticks cook at different rates.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 4 g
Sodium: 800 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 80 mg