Jamaican Jerk Chicken Recipe
This Jamaican Jerk Chicken recipe delivers bold, spicy, and aromatic flavors characteristic of traditional Caribbean cuisine. Marinated for hours in a vibrant blend of fresh herbs, Scotch bonnet peppers, and warm spices, the chicken is then baked or grilled to tender, juicy perfection with a crispy exterior. Perfect for a flavorful family dinner or festive gathering.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (oven) or 30 minutes (grill)
- Total Time: 4 hours 15 minutes (includes marinating)
- Yield: 5 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: 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 in a gallon-size resealable Ziploc bag. In a food processor, add the green onions, garlic, jalapenos, red chiles or Scotch bonnet peppers, ginger, lime juice, soy sauce, brown sugar, thyme, parsley, lime zest, black pepper, allspice, cinnamon, and nutmeg. Pulse to chop everything to a coarse consistency, avoiding blending into a smooth sauce. Pour this marinade over the chicken in the bag, remove excess air, and seal tightly. Shake well to evenly coat the chicken. Refrigerate and marinate for at least 3 hours or preferably overnight to allow flavors to penetrate.
- Oven Cooking Preparation: Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil and spray it with non-stick cooking spray to prevent sticking.
- Arrange the Chicken: Remove chicken from the marinade, shaking off excess, and place the pieces on the prepared baking sheet. Make sure the chicken pieces are spaced apart and not touching, allowing even cooking.
- Bake the Chicken: Bake the chicken in the preheated oven for about 45 to 50 minutes until cooked through. For a crispy exterior, broil the chicken for the last few minutes while watching carefully to avoid burning.
- Grill Option: Alternatively, preheat a gas grill to approximately 400°F (204°C). Clean and oil the grates to prevent sticking. Arrange the marinated chicken on the grill and cook for about 30 minutes, turning occasionally to ensure even grilling and caramelization.
- Serve: Once cooked, serve the Jamaican jerk chicken hot with sides like rice and fresh lime wedges. Garnish with chopped green onions for an extra burst of freshness.
Notes
- Marinating overnight significantly enhances the depth of flavor and tenderness.
- Adjust the number of Scotch bonnet peppers according to your heat preference; they add authentic heat characteristic of jerk seasoning.
- When broiling, keep a close eye on the chicken to prevent burning while crisping the skin.
- For gluten-free preparation, ensure soy sauce is replaced with tamari or a gluten-free soy sauce alternative.
- Leftovers can be refrigerated for up to 3 days and are great reheated or shredded in salads and sandwiches.
Keywords: Jamaican Jerk Chicken, jerk chicken recipe, Caribbean chicken, spicy chicken, baked jerk chicken, grilled jerk chicken, jerk seasoning, authentic Jamaican recipe
Find it online: https://recipeswithria.com/jamaican-jerk-chicken-recipe/
