Description
This authentic Jamaican Jerk Chicken recipe features a bold and spicy marinade made with Scotch bonnet peppers, fresh herbs, and warm spices. Marinated overnight for maximum flavor, the chicken is grilled to perfection with a deliciously charred exterior and juicy interior. Serve with lime wedges and additional scallions for a vibrant and satisfying meal.
Ingredients
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Marinade
- 4 Scotch bonnet peppers or habanero chiles, seeded
- 1 bunch scallions, coarsely chopped, plus more sliced for serving
- 12 garlic cloves, peeled
- 1 (2 inch) piece ginger, peeled
- 1/4 cup dark brown sugar
- 1/4 cup pineapple juice (optional)
- Juice of 2 limes
- 12 thyme sprigs
- 12 allspice berries or 2 teaspoons ground allspice
- 3 bay leaves
- 2 teaspoons ground nutmeg
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon ground cloves
- 1/4 cup reduced-sodium soy sauce, plus 2 tablespoons for sauce (optional)
Chicken and Basting
- 4 pounds boneless or bone-in, skin-on chicken breasts and/or thighs
- 1/4 cup ketchup (optional)
- Neutral oil, for grill
- Lime wedges, for serving
Instructions
- Make the marinade: In a blender, combine Scotch bonnet peppers, scallions, garlic, ginger, brown sugar, pineapple juice (if using), lime juice, thyme, allspice, bay leaves, nutmeg, salt, peppercorns, cloves, and 1/4 cup soy sauce. Blend until smooth. Reserve 1/2 cup of the marinade and refrigerate until serving. Transfer the rest to a large bowl.
- Marinate the chicken: Add the chicken pieces to the marinade bowl. Toss thoroughly to coat, ensuring you rub the marinade under the skin. Cover and refrigerate for at least 12 hours or overnight for best flavor.
- Prepare the basting sauce: In a small bowl, mix the ketchup and remaining 2 tablespoons soy sauce (if using). Set aside.
- Preheat grill or grill pan: Heat a grill or grill pan over high heat for 5 minutes. Using tongs, dip a folded paper towel in neutral oil and brush the grill grates or pan. After 30 seconds, brush with oil again.
- Grill the chicken (first side): Reduce heat to low. Place chicken skin side down on the grill, cover, and cook until golden brown and lightly charred, about 12 minutes.
- Grill the chicken (second side): Flip the chicken, cover, and grill until lightly charred, about 3 minutes.
- Baste and finish grilling: Flip chicken skin side up. Brush with the ketchup-soy basting sauce (if using), cover, and continue grilling until an instant-read thermometer reads 165 degrees Fahrenheit in the thickest part, about 3 minutes more. Note that white meat and boneless pieces may cook faster.
- Serve: Transfer the chicken to a platter. Top with sliced scallions. Serve with reserved marinade and lime wedges alongside for extra flavor.
Notes
- This classic Jamaican jerk chicken has a spicy kick; adjust Scotch bonnet peppers to your heat preference.
- Marinating overnight enhances flavor and tenderness.
- Serve with traditional sides like callaloo and rice and peas for an authentic meal.
- If you don’t have a grill, a grill pan on the stovetop works perfectly.
- The reserved marinade can be served as a dipping sauce but should not be used for basting raw chicken after marinating due to safety concerns.
Nutrition
- Serving Size: 1 serving (approx. 6 oz chicken with marinade)
- Calories: 430 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 46 g
- Cholesterol: 135 mg
