Description
This classic Jamaican Jerk Chicken recipe features a fiery, flavorful marinade made with Scotch bonnet peppers, aromatic spices, and fresh herbs. Marinated overnight, the chicken is grilled to perfection, boasting a smoky char and a vibrant taste that pairs wonderfully with lime wedges and scallions for garnish. Perfect for an authentic Caribbean main course.
Ingredients
Units
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Marinade
- 4 Scotch bonnet peppers or habanero chiles, seeded
- 1 bunch of scallions, coarsely chopped, plus more sliced for serving
- 12 garlic cloves, peeled
- 1 (2") piece ginger, peeled
- 1/4 cup dark brown sugar
- 1/4 cup pineapple juice (optional)
- Juice of 2 limes
- 12 thyme sprigs
- 12 allspice berries or 2 teaspoons ground allspice
- 3 bay leaves
- 2 teaspoons ground nutmeg
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon ground cloves
- 1/4 cup reduced-sodium soy sauce, plus 2 tablespoons for sauce (optional)
Chicken
- 4 pounds boneless or bone-in, skin-on chicken breasts and/or thighs
- 1/4 cup ketchup (optional)
- Neutral oil, for grill
- Lime wedges, for serving
Instructions
- Prepare Marinade: In a blender, combine the seeded Scotch bonnet peppers, coarsely chopped scallions, garlic cloves, peeled ginger, dark brown sugar, pineapple juice (if using), lime juice, thyme sprigs, allspice berries or ground allspice, bay leaves, ground nutmeg, kosher salt, black peppercorns, ground cloves, and 1/4 cup soy sauce. Blend until smooth. Reserve 1/2 cup of the marinade and refrigerate until serving. Transfer the remaining marinade to a large bowl.
- Marinate Chicken: Add the chicken to the bowl with the marinade. Toss to coat thoroughly, ensuring to rub the marinade under the chicken skin. Cover and refrigerate for at least 12 hours or overnight to allow flavors to penetrate.
- Prepare Basting Sauce: In a small bowl, mix together the ketchup and remaining 2 tablespoons soy sauce (if using). Set aside.
- Preheat Grill: Prepare your grill for high heat and allow it to heat for 5 minutes. Alternatively, heat a grill pan over high heat. Dip a paper towel in neutral oil and use tongs to brush the grill grates or pan lightly. After 30 seconds, brush with oil again to prevent sticking and promote charring.
- Grill Chicken Skin Side Down: Reduce the heat to low. Place the chicken skin side down on the grill and cover. Grill until the skin is golden brown and lightly charred, about 10 to 12 minutes.
- Flip and Continue Grilling: Flip the chicken pieces, cover, and grill for about 3 minutes until lightly charred on the other side.
- Baste and Finish Grilling: Flip the chicken skin side up again and brush with the prepared ketchup-soy basting sauce, if using. Cover and grill until the chicken reaches an internal temperature of 165°F (74°C), about 3 more minutes. Note that white meat and boneless chicken may cook faster.
- Serve: Transfer the grilled jerk chicken to a platter. Top with sliced scallions and serve with reserved marinade and lime wedges on the side for added brightness.
Notes
- For an authentic Jamaican meal, serve with traditional sides like callaloo and rice and peas.
- Removing seeds from Scotch bonnet peppers reduces heat; keep seeds if you prefer extra spiciness.
- Marinating overnight intensifies flavor and tenderizes the chicken; avoid marinating longer than 12 hours to prevent texture breakdown.
- If you don’t have a grill, a grill pan or broiler can be used to achieve similar results.
- Adjust the heat by substituting Scotch bonnet peppers with milder peppers if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 57 g
- Cholesterol: 140 mg
