Jamaican Jerk Chicken Recipe
This authentic Jamaican Jerk Chicken recipe features a bold and flavorful marinade made with Scotch Bonnet peppers, aromatic spices, and citrus juices. The chicken is marinated to absorb all the vibrant flavors, then traditionally grilled or alternatively baked to juicy perfection. Perfect for a Caribbean-inspired meal that’s both spicy and savory.
- Prep Time: 15 minutes
- Cook Time: 20 minutes grilling or 40 minutes baking
- Total Time: 2 hours 15 minutes (including minimum 2-hour marination)
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Jamaican
Ingredients
Scale
Chicken
- 1 whole chicken (cut up, or use your favorite cuts)
Jerk Marinade
- 4–6 Scotch Bonnet peppers (chopped)
- 1 small red onion (chopped)
- 4–6 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
- Juice from 1 large orange (about ¾ cup orange juice)
- Juice from half a lime (lime juice)
- 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)
- Salt and pepper to taste (usually 1 teaspoon salt and 1 tablespoon black pepper)
Instructions
- Make Marinade: Add all the 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 pepper into a food processor or blender. Process until smooth.
- Poke Chicken: Use a knife to poke several holes in the chicken pieces. This helps the marinade penetrate deeply into the meat for enhanced flavor.
- Marinate Chicken: Place the chicken in a large bowl or sealable baggie. Pour the jerk marinade over the chicken and rub it thoroughly to ensure every piece is well coated.
- Refrigerate: Cover the bowl or seal the bag and refrigerate. Marinate for at least 2 hours, but ideally overnight for maximum flavor. Discard any leftover marinade after use.
- Grill: Preheat a charcoal or gas grill to medium-high heat and lightly oil the grates. Grill the chicken for 12-20 minutes, turning occasionally, until cooked through and the internal temperature reaches 165°F (74°C).
- Bake (optional method): Preheat the oven to 400°F (204°C). Arrange the marinated chicken on a baking tray and bake for 35-40 minutes or until fully cooked and internal temperature reaches 165°F (74°C). Baking is an easy alternative if grilling is not possible.
- Serve: Remove the chicken from heat and serve immediately, enjoying the vibrant and spicy flavors of authentic Jamaican jerk chicken.
Notes
- Use gloves when handling Scotch Bonnet peppers to avoid skin irritation.
- Marinating overnight results in deeper, more intense flavors.
- Adjust the number of Scotch Bonnet peppers according to your heat preference.
- Always check chicken internal temperature with a meat thermometer for safety.
- The recipe works well with chicken thighs, drumsticks, or breasts depending on your preference.
- For a smokier flavor, use charcoal grilling rather than gas.
Keywords: Jamaican jerk chicken, spicy chicken recipe, grilled chicken, Caribbean cuisine, Scotch Bonnet peppers, jerk marinade
Find it online: https://dinewithlily.com/jamaican-jerk-chicken-recipe/
