Jerk Chicken

Print Recipe
Indulge in the bold and spicy flavors of the Caribbean with this Authentic Jerk Chicken recipe. A hallmark of Jamaican cuisine, jerk chicken is celebrated for its fiery marinade, made with a blend of allspice, Scotch bonnet peppers, and a variety of other spices and aromatics. Grilled to perfection, this dish offers a tantalizing combination of heat, sweetness, and savory notes that will transport your taste buds straight to the islands.Prep Time: 15 minutes (plus marinating time)Cook Time: 45 minutesTotal Time: 1 hourServings: 4

Ingredients

  • 4 chicken leg quarters thigh and drumstick
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons apple cider vinegar
  • Juice of 1 lime
  • 4 green onions chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 Scotch bonnet peppers seeded and chopped (adjust to taste)
  • 1 tablespoon ground allspice
  • 1 tablespoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon brown sugar
  • Salt and black pepper to taste

Instructions

  • Make the Marinade: In a blender or food processor, combine the soy sauce, vegetable oil, apple cider vinegar, lime juice, green onions, garlic, ginger, Scotch bonnet peppers, allspice, thyme, cinnamon, nutmeg, brown sugar, salt, and pepper. Blend until smooth.
  • Marinate the Chicken: Place the chicken leg quarters in a large, resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight for best flavor.
  • Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, aim for a cooler side and a hotter side.
  • Grill the Chicken: Remove the chicken from the marinade, shaking off any excess. Place the chicken on the grill, skin-side down, and grill for about 45 minutes, turning occasionally. Move the pieces around to different heat zones on the grill to ensure even cooking and to prevent burning. The chicken is done when it reaches an internal temperature of 165°F.
  • Rest and Serve: Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, keeping the meat moist.
  • Recipe Notes:
  • For a less spicy version, reduce the amount of Scotch bonnet peppers or substitute with a milder pepper.
  • The marinade can also be used for pork, shrimp, or vegetables.

Notes

Storage Tips:
Store leftover jerk chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve moisture.
Serving Suggestions:
Serve your jerk chicken with traditional sides like rice and peas, fried plantains, or a fresh mango salsa to complement the spicy flavors.
Enjoy the vibrant and spicy flavors of this Authentic Jerk Chicken, a dish that’s sure to be a hit at any gathering or family dinner. Whether you’re an aficionado of Caribbean cuisine or exploring these flavors for the first time, this recipe promises a culinary adventure that’s both fiery and deeply satisfying.

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