Description
This Jamaican Jerk Chicken recipe features a vibrant and spicy marinade made with Scotch Bonnet peppers, garlic, ginger, and warm spices, delivering authentic Caribbean flavors. The chicken is marinated for at least 2 hours, then grilled or baked to juicy, tender perfection with a smoky, aromatic finish.
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
- 3/4 cup orange juice (juice from 1 large orange)
- 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
- 1 teaspoon salt
- 1 tablespoon black pepper
Instructions
- Prepare the marinade: Add all marinade ingredients including Scotch Bonnet peppers, red onion, garlic, scallions, soy sauce, vinegar, olive oil, orange juice, lime juice, grated ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, salt, and black pepper to a food processor or blender. Process until smooth to create the jerk marinade.
- Marinate the chicken: Poke holes in the chicken pieces with a knife to help the marinade penetrate better. Place the chicken in a large bowl or sealable bag. Pour the marinade over the chicken and rub it evenly, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours or overnight for deeper flavor infusion. Discard leftover marinade after marinating.
- Grill the chicken (traditional method): Preheat a charcoal or gas grill to medium-high heat and lightly oil the grill grates to prevent sticking. Grill the chicken pieces for 12 to 20 minutes, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit and juices run clear.
- Bake the chicken (alternative method): Preheat the oven to 400 degrees Fahrenheit. Place the marinated chicken pieces on a baking tray and bake for 35 to 40 minutes, or until cooked through with an internal temperature of 165 degrees Fahrenheit.
- Serve: Remove the chicken from heat and serve hot. Optionally, prepare a cooked finishing sauce using reserved marinade (heated to a boil then simmered 5 minutes) to drizzle over the chicken.
Notes
- The heat level is mild to medium due to Scotch Bonnet peppers. Increase peppers to raise heat intensity.
- Before marinating, reserve some marinade if you want to cook and serve it as a spicy finishing sauce.
- For best results, marinate overnight to maximize flavor penetration.
- Grilling imparts authentic smoky flavor but baking is a convenient alternative.
- Ensure chicken reaches safe internal temperature of 165°F before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 358 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 115 mg
