Description
This Jamaican Jerk Chicken recipe features vibrant, spicy flavors with a marinade made from jalapeno peppers, rice vinegar, olive oil, soy sauce, lime juice, honey, and a blend of aromatic spices. The chicken is marinated overnight and grilled to perfection, resulting in juicy, tender pieces with a smoky, tangy kick.
Ingredients
Scale
Marinade Ingredients
- 2 jalapeno peppers left 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 then slosh the marinade around to ensure all chicken pieces are evenly coated. Let the chicken marinate overnight or as long as possible for best flavor.
- Preheat the grill: When ready to cook, preheat your grill to medium-high heat, approximately 350-400 degrees Fahrenheit.
- Grill the chicken: Remove chicken from the marinade and place on the grill. Cook for 6-10 minutes on each side, checking often, until the internal temperature reaches 165 degrees Fahrenheit. Adjust time as drumsticks and thighs cook at different rates.
- Serve: Once cooked through, plate the chicken and serve warm for a delicious Jamaican-inspired meal.
Notes
- Store leftover cooked chicken in an airtight container in the refrigerator for up to three days or freeze for 2 to 3 months.
- Remove as much air as possible from the marinade bag to ensure even coating and maximize flavor absorption.
- If a grill is not available, cook the chicken on a stovetop grill plate or bake at 425 degrees Fahrenheit for 30-35 minutes until skin is golden and chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Always check for doneness since drumsticks and thighs may cook at different rates due to size differences.
- Marinating overnight intensifies the flavor, but marinate for at least a few hours if short on time.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: thirty-two
- Cholesterol: 90 mg
