Description
This Jamaican Jerk Chicken recipe offers a vibrant and spicy marinade featuring Scotch Bonnet peppers, aromatic spices, and citrus juices. Whether grilled for authentic smoky flavor or baked for convenience, this dish delivers juicy, flavorful chicken perfect for any occasion.
Ingredients
Scale
Chicken
- 1 whole chicken, cut up or your favorite cuts
Marinade
- 4-6 Scotch Bonnet peppers, chopped
- 1 small red onion, chopped
- 4-6 garlic cloves, chopped
- 4 stalks scallions, ends trimmed
- 1/4 cup soy sauce
- 1/4 cup vinegar (white vinegar or apple cider vinegar)
- 2 tablespoons olive oil
- Juice from 1 large orange (about 3/4 cup orange juice)
- Juice from half a lime
- 1 tablespoon freshly grated ginger
- 2 tablespoons brown sugar
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon dried thyme (or fresh if available)
- 1 teaspoon salt
- 1 tablespoon black pepper
Instructions
- Prepare the marinade: Add all marinade ingredients into a food processor or blender and process until smooth, ensuring all flavors blend well together.
- Prep the chicken: Poke small holes in the chicken pieces with a knife to allow the marinade to penetrate deeply for better flavor absorption.
- Marinate the chicken: Place the chicken in a large bowl or sealable bag, pour the marinade over it, and rub to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor. Discard any remaining marinade after.
- Grill the chicken: Preheat a charcoal or gas grill to medium-high heat and lightly oil the grates. Grill the chicken for 12-20 minutes, turning occasionally, until it reaches an internal temperature of 165 degrees Fahrenheit.
- Bake the chicken (alternative): Preheat the oven to 400 degrees Fahrenheit. Place the marinated chicken on a baking tray and bake for 35-40 minutes until cooked through and internal temperature reaches 165 degrees Fahrenheit.
- Serve: Remove the chicken from heat and serve hot, optionally with a cooked jerk sauce made from reserved marinade.
Notes
- Heat Factor: The Scotch Bonnet peppers provide mild to medium heat. Increase the number of peppers for more spiciness.
- Serving Sauce: Reserve some marinade before marinating chicken, boil it, and simmer for 5 minutes to serve as a finishing sauce.
- Marinating Overnight: For deeper flavor penetration, marinate the chicken overnight instead of just 2 hours.
- Cooking Temperature: Use a meat thermometer to ensure chicken reaches 165°F for safety and juiciness.
- Substitute Peppers: If Scotch Bonnets are unavailable, habanero peppers can be used as a spicy substitute.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of chicken)
- Calories: 358 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
