Jamaican Jerk Chicken
Bold and spicy Jamaican Jerk Chicken featuring marinated chicken with vibrant flavors of Scotch bonnet peppers, allspice, thyme, and garlic — grilled or baked to juicy perfection.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15–40 minutes
- Total Time: 4 h 15 min
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Grill or Bake
- Cuisine: Jamaican
- Diet: Low Salt
Ingredients
Scale
- 2 lb chicken pieces (thighs, drumsticks, or breasts)
- 3–4 Scotch bonnet peppers, seeded for less heat
- 4 cloves garlic
- 1 small onion, chopped
- 2 tbsp fresh thyme (or 2 tsp dried)
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp lime juice
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1 tsp ginger, 1–2 tsp orange zest
Instructions
- Blend Scotch bonnets, garlic, onion, thyme, allspice, cinnamon, nutmeg, soy sauce, sugar, lime juice, oil, salt, pepper, and optional ingredients into a marinade.
- Coat chicken in marinade and refrigerate for at least 4 hours, preferably overnight.
- Preheat grill to medium-high or oven to 400°F.
- Grill chicken 6–8 minutes per side or bake 35–40 minutes, until cooked through (165°F internal temp).
- For added char, broil baked chicken for 2–3 minutes.
- Let rest 5 minutes before serving.
- Serve with lime wedges, rice and peas, or plantains.
Notes
- Adjust heat level by reducing peppers or removing seeds.
- Use extra marinade for basting or sauce (boil before using).
- Charcoal grilling enhances smoky flavor.
- Store leftovers for use in wraps, bowls, or salads.
Nutrition
- Serving Size: 1 piece (6 oz)
- Calories: 320
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
Find it online: https://ukfinda.com/jamaican-jerk-chicken/