Description
Savor the authentic flavor of Caribbean Jerk Chicken with this ultimate recipe featuring a bold, spicy marinade made from a perfect blend of allspice, thyme, Scotch bonnet peppers, and other aromatic ingredients. Marinated to perfection and cooked either on the grill or in the oven, this dish delivers tender, juicy chicken with a crispy, flavorful crust that’s sure to impress.
Ingredients
Scale
Chicken
- Chicken pieces (legs, thighs, or breasts) – 4 servings
Marinade
- 1 teaspoon ground allspice
- 1 tablespoon fresh or dried thyme
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 3 cloves garlic, minced
- 2 Scotch bonnet peppers (or substitute hot chili peppers), finely chopped
- 1 tablespoon freshly grated ginger
- 3 sliced green onions
- ¼ cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Marinade: In a large bowl, whisk together ground allspice, thyme, cinnamon, nutmeg, minced garlic, finely chopped Scotch bonnet peppers, freshly grated ginger, sliced green onions, soy sauce, olive oil, brown sugar, fresh lime juice, salt, and black pepper to create a well-balanced, flavorful marinade.
- Marinate the Chicken: Add chicken pieces to the prepared marinade, making sure each piece is evenly coated. Cover the bowl with plastic wrap or transfer the chicken and marinade into a sealed bag. Refrigerate for at least 1 hour, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Preheat Cooking Surface: When ready to cook, preheat your grill to medium-high heat or preheat your oven to 400°F (200°C) for baking.
- Cook the Chicken: If grilling, place the marinated chicken on the hot grill and cook for 30 to 40 minutes, turning occasionally to ensure even cooking and to develop a crispy skin. Ensure the internal temperature reaches 165°F (75°C). If baking, arrange the chicken on a parchment-lined baking sheet and bake in the preheated oven for 30 to 40 minutes until cooked through and crispy on the outside.
- Rest and Serve: Remove the chicken from heat and let it rest for 5 to 10 minutes. This rest period helps the juices redistribute within the meat, resulting in juicier chicken. Optionally, drizzle the chicken with any leftover marinade before serving to enhance the flavor.
Notes
- Scotch bonnet peppers are traditionally used for authentic jerk heat; substitute with habanero or other hot chili peppers if unavailable.
- Marinating overnight produces the best depth of flavor.
- Grilling imparts a smoky flavor, while baking offers a convenient alternative with similarly delicious results.
- Ensure chicken is cooked to a safe internal temperature of 165°F (75°C) to avoid foodborne illness.
- Serve with traditional sides like rice and peas or fried plantains for a full Caribbean meal experience.
