Juicy Jamaican Jerk Chicken Recipe
This authentic Jamaican Jerk Chicken recipe features a flavorful blend of spices and herbs marinated into tender chicken pieces, then cooked to perfection either in the oven or on the grill. The marinade combines fresh lime juice, Scotch bonnet peppers, soy sauce, and aromatic spices like allspice, cinnamon, and nutmeg, delivering a spicy, smoky, and savory taste true to Caribbean cuisine. Whether baked or grilled, this dish is perfect for a vibrant meal served with rice and fresh garnishes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (oven) or 30 minutes (grill)
- Total Time: 4 hours 15 minutes (including marinating)
- Yield: 5 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Caribbean, Jamaican
Ingredients
Scale
Chicken
- 10 chicken pieces (bone-in and skin-on thighs and legs, about 3 lbs, trimmed of excess fat and skin)
Marinade
- 6 green onions, roughly chopped
- 6 cloves garlic, peeled and smashed
- 2 jalapeno peppers, seeds and stems removed
- 2 red chiles or Scotch bonnet peppers, seeds and stems removed
- 1 1/2 inch piece ginger, peeled and chopped
- 1/3 cup fresh lime juice
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley leaves
- 1 lime, zested
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Marinate the Chicken: Place the chicken pieces into a gallon-size resealable plastic bag.
- Prepare the Marinade: In a food processor, add the green onions, garlic, jalapeno peppers, Scotch bonnet peppers, ginger, fresh lime juice, soy sauce, brown sugar, thyme, parsley, lime zest, black pepper, allspice, cinnamon, and nutmeg. Pulse until coarsely chopped, avoiding blending into a smooth sauce.
- Combine Chicken and Marinade: Pour the marinade over the chicken in the bag, remove excess air, and seal the bag. Shake thoroughly to evenly coat all the chicken pieces. Refrigerate and marinate for at least 3 hours, preferably overnight for maximum flavor infusion.
- Oven Cooking (Optional): Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil and lightly spray it with non-stick cooking spray. Remove chicken from the marinade, arranging the pieces on the baking sheet so they don’t touch. Bake for 45 to 50 minutes until cooked through. For a crispy exterior, broil for the final few minutes, watching carefully to prevent burning.
- Grilling Option: Preheat a gas grill to approximately 400°F (204°C). Clean the grates and lightly oil them to prevent sticking. Place marinated chicken pieces on the grill and cook for about 30 minutes, turning occasionally to ensure even cooking and a charred, smoky finish.
- Serve: Transfer the cooked jerk chicken onto a serving platter. Garnish with chopped green onions and fresh lime wedges. Serve the dish alongside steamed rice or your preferred side for a classic Caribbean meal.
Notes
- Marinating overnight enhances the depth of flavor and tenderness of the chicken.
- Adjust the quantity of Scotch bonnet or jalapeno peppers to control the heat level based on your preference.
- Use skin-on chicken to retain moisture and provide crispiness during cooking.
- If using the oven, broil carefully to avoid burning the chicken while crisping the skin.
- The marinade can be made a day in advance and stored in the refrigerator for convenience.
- Leftover jerk chicken can be stored in an airtight container in the fridge for up to 3 days.
Keywords: Jamaican jerk chicken, jerk marinade, spicy chicken recipe, grilled jerk chicken, Caribbean chicken recipe, spicy grilled chicken, allspice chicken
Find it online: https://familyfavplates.com/juicy-jamaican-jerk-chicken-recipe/
