Jamaican Jerk Chicken Amazing (Printable View)
Mouthwatering smoky spicy chicken marinated in authentic Jamaican jerk seasoning, grilled to absolute perfection.
# Ingredient List:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Jerk Marinade
03 - 3 spring onions, chopped
04 - 1 large onion, roughly sliced
05 - 3 cloves garlic, peeled
06 - 2 Scotch bonnet peppers, seeds removed for less heat
07 - 1 tbsp fresh thyme leaves
08 - 2 tsp ground allspice
09 - 1 tsp ground cinnamon
10 - ½ tsp ground nutmeg
11 - 1 tsp salt
12 - 1 tsp freshly ground black pepper
13 - 2 tbsp soy sauce (use gluten-free if needed)
14 - 2 tbsp vegetable oil
15 - 2 tbsp brown sugar
16 - Juice of 2 limes
17 - Juice of 1 orange
18 - 2 tbsp apple cider vinegar
# How to Prepare:
01 - Combine all marinade ingredients in a blender or food processor. Blend until completely smooth, scraping down sides as needed to ensure thorough incorporation.
02 - Place chicken pieces in a large zip-top bag or shallow bowl. Pour the marinade over the chicken, turning pieces to ensure even coating. Seal and refrigerate for at least 4 hours, preferably overnight for maximum flavor penetration.
03 - Remove chicken from the refrigerator and let stand at room temperature for 20 minutes before cooking. This promotes even cooking throughout.
04 - Preheat grill or barbecue to medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
05 - Arrange chicken on the grill and cook for 35–40 minutes, turning every 10–12 minutes and basting with reserved marinade during the last 15 minutes. Cook until internal temperature reaches 165°F and skin develops a light char.
06 - Transfer chicken to a serving platter and let rest for 5 minutes to allow juices to redistribute. Garnish with fresh lime wedges and chopped scallions if desired.
# Expert Suggestions:
01 -
- The marinade creates this incredible crust that seals in all those juices while giving you that perfect char
- Once you taste authentic homemade jerk, takeout just won't hit the same way anymore
02 -
- Dont skip the resting time—cutting into the chicken immediately will let all those juices run out onto your plate instead of staying in the meat
- Internal temperature of 75°C/165°F is your safety zone, but rely on a meat thermometer rather than timing alone
03 -
- Wear gloves when handling Scotch bonnet peppers—the oils can seriously burn your skin and eyes hours later
- Double-bag your marinating chicken if using plastic bags, because those spices will stain everything they touch