Description
This Jamaican Jerk Chicken recipe features a flavorful, spicy marinade made from Scotch Bonnet peppers, aromatic spices, and citrus juices, perfect for grilling or baking. The marinade infuses the chicken with authentic Caribbean flavors, resulting in a juicy, tender, and perfectly seasoned dish ideal for a vibrant main course.
Ingredients
Scale
Chicken
- 1 whole chicken (cut up or use your favorite cuts)
Jerk 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 or apple cider vinegar)
- 2 tablespoons olive oil
- Juice from 1 large orange (about 3/4 cup orange juice)
- 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 (or fresh if available)
- 1 teaspoon salt
- 1 tablespoon black pepper
Instructions
- Prepare the Marinade: Add all marinade ingredients—Scotch Bonnet peppers, red onion, garlic, scallions, soy sauce, vinegar, olive oil, orange juice, lime juice, ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, salt, and black pepper—to a food processor or blender and blend until smooth.
- Marinate the Chicken: Poke holes in the chicken pieces with a knife to help the marinade penetrate deeply. Place the chicken in a large bowl or sealable bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for enhanced flavor. Discard any leftover marinade before cooking.
- Grill the Chicken: Preheat a charcoal or gas grill to medium-high heat and lightly oil the grill grates. Grill the chicken for 20 minutes, turning as needed, until the internal temperature reaches 165 degrees Fahrenheit and the chicken is cooked through with a nice char.
- Bake the Chicken (Alternative): Preheat your oven to 400 degrees Fahrenheit. Place the marinated chicken on a baking sheet and bake for 40 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the chicken is thoroughly cooked.
- Serve: Remove the chicken from heat and serve hot. Optionally, serve with a cooked jerk sauce made by saving some marinade before use, bringing it to a boil, then simmering for 5 minutes.
Notes
- Heat Factor: Mild to medium heat from the Scotch Bonnet peppers; increase the number of peppers for more heat.
- Serving Sauce Option: Save some marinade before marinating, boil and simmer it for 5 minutes to serve as a spicy finishing sauce.
- Marinating overnight enhances flavor absorption significantly.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- If soy sauce is a concern for sodium, reduce salt added or use low-sodium soy sauce for a lower sodium option.
Nutrition
- Serving Size: 1 serving
- Calories: 358 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 105 mg
