Description
This Jamaican Jerk Chicken recipe features a bold, spicy marinade made with Scotch Bonnet peppers, aromatic herbs, and warm spices, giving the chicken a flavorful Caribbean kick. It can be grilled for an authentic smoky taste or baked for convenience, resulting in tender, juicy chicken with a perfect blend of heat and sweetness.
Ingredients
Scale
Chicken
- 1 whole chicken (cut up, or use your favorite cuts)
For the Marinade
- 6 Scotch Bonnet peppers chopped
- 1 small red onion chopped
- 4 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 fresh 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 (or fresh if available)
- 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, ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, salt, and black pepper into a food processor or blender. Process until smooth to create the jerk marinade.
- Pierce the Chicken: Using a knife, poke holes across the chicken pieces to allow deeper penetration of the marinade flavors.
- Marinate the Chicken: Place the chicken in a large bowl or a sealable bag. Pour the marinade over the chicken and thoroughly rub it in to ensure each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor infusion. Discard any leftover marinade.
- Grill the Chicken: Heat a charcoal or gas grill to medium-high heat and lightly oil the grill grates. Grill the chicken for 12 to 20 minutes on each side until fully cooked and the internal temperature reaches 165 degrees Fahrenheit.
- Bake the Chicken: Alternatively, preheat your oven to 400 degrees Fahrenheit. Arrange the marinated chicken on a baking sheet 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 immediately. Optionally accompany with cooked vegetables or rice for a complete meal.
Notes
- The heat level of the marinade is mild to medium due to the soaking of Scotch Bonnet peppers; increase the number of peppers for a spicier dish.
- To make a serving sauce, save some marinade before applying it to the chicken, then bring it to a boil and simmer for 5 minutes to cook it through before serving.
- Grilling provides a traditional smoky flavor, while baking offers a convenient and easy alternative without compromising taste.
- For balanced seasoning, adjust salt and pepper quantities based on personal taste and dietary needs.
Nutrition
- Serving Size: 1 serving
- Calories: 358 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
