Description
This Authentic Caribbean Jerk Chicken recipe captures the bold flavors of the Caribbean with a spicy, aromatic marinade that elevates simple chicken into a tropical delight. Perfect for grilling or baking, this dish is a true taste of Jamaica.
Ingredients
Scale
Marinade:
- 4 green onions, chopped
- 1 medium onion, chopped
- 4 cloves garlic, peeled
- 1 Scotch bonnet pepper (or habanero), seeded for less heat
- 1/4 cup fresh lime juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
Chicken:
- 3 pounds bone-in chicken pieces (legs, thighs, drumsticks)
Instructions
- Jerk Marinade: In a blender, combine green onions, onion, garlic, Scotch bonnet pepper, lime juice, soy sauce, brown sugar, thyme, allspice, cinnamon, nutmeg, ginger, salt, black pepper, and vegetable oil. Blend until smooth.
- Marinating: Place chicken in a bowl or bag, pour marinade over, and marinate in the refrigerator for at least 4 hours or overnight.
- Grilling: Preheat grill, remove chicken from marinade, and grill for 35–40 minutes until cooked through.
- Serving: Serve hot with sides like rice and peas, fried plantains, or festival bread.
Notes
- For oven cooking, bake at 375°F (190°C) for 45–50 minutes, finishing under the broiler for a charred effect.
- Scotch bonnet peppers are traditional but extremely hot—use gloves when handling.
- Prep Time: 15 minutes plus marinating
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 piece of chicken
- Calories: 320
- Sugar: 4 g
- Sodium: 610 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 105 mg
