Description
This Jamaican Jerk Chicken recipe features a flavorful marinade made from jalapeno peppers, rice vinegar, olive oil, soy sauce, lime juice, honey, and a blend of spices. The chicken pieces are marinated overnight and then grilled to juicy perfection, delivering an authentic taste of Jamaican cuisine with a spicy kick and savory aroma.
Ingredients
Scale
Marinade
- 2 jalapeno peppers, whole with the 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
Instructions
- Prepare the Marinade: Place the 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 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 chicken well. Refrigerate and let the chicken marinate overnight or for as long as possible to develop flavor.
- Preheat the Grill: Preheat your grill to medium-high heat, about 350-400 degrees Fahrenheit, preparing it for cooking the chicken.
- Grill the Chicken: Remove the chicken from the marinade and place the pieces on the grill. Grill for 6-10 minutes on each side, flipping carefully. Use a meat thermometer to ensure the internal temperature reaches 165 degrees Fahrenheit, checking each piece since drumsticks and thighs cook at different rates.
- Serve: Once cooked through, remove the chicken from the grill, plate it, and serve warm for an authentic Jamaican meal experience.
Notes
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to three days or freeze for 2 to 3 months.
- Marinating Tip: When sealing the plastic bag with the marinade and chicken, remove as much air as possible and slosh the marinade to ensure even coating.
- Cooking Alternative: If you don't have a grill, cook the chicken on a stovetop grill plate or bake in the oven at 425 degrees Fahrenheit for 30-35 minutes until skin is golden and internal temperature reaches 165 degrees Fahrenheit.
- Doneness: Always check the internal temperature with a meat thermometer to ensure chicken is thoroughly cooked, especially since different cuts cook at different rates.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 90 mg
