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Jamaican Jerk Chicken Recipe

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★★★★★

4.6 from 106 reviews

This authentic Jamaican Jerk Chicken recipe features bone-in, skin-on chicken marinated in a vibrant blend of herbs, spices, and peppers. The marinade combines fresh green onions, garlic, jalapeño and Scotch bonnet peppers, ginger, lime juice, soy sauce, brown sugar, and warm spices like allspice and cinnamon for a flavorful punch. The chicken is marinated for at least 3 hours then either oven-baked or grilled to juicy perfection with a crispy exterior. Ideal for a spicy, aromatic Caribbean-inspired meal served with rice and lime wedges.

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 stem removed
  • 2 red chiles or Scotch bonnet peppers, seeds and stem 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

  1. Marinate: Place the chicken pieces into a gallon-size resealable Ziploc bag.
  2. Make the Marinade: Add green onions, garlic, jalapenos, Scotch bonnet peppers, ginger, lime juice, soy sauce, brown sugar, thyme, parsley, lime zest, black pepper, allspice, cinnamon, and nutmeg to a food processor. Pulse until the mixture is coarsely chopped but not blended into a sauce.
  3. Combine Chicken with Marinade: Pour the marinade over the chicken in the bag, remove excess air, seal tightly, and shake well to ensure all chicken pieces are thoroughly coated. Refrigerate for at least 3 hours, ideally overnight for maximum flavor infusion.
  4. Oven Preparation: Preheat the oven to 375°F (190°C). Line a large baking sheet with aluminum foil and spray with non-stick cooking spray.
  5. Arrange Chicken: Remove chicken from the marinade and place on the prepared baking sheet, ensuring the pieces do not touch.
  6. Bake: Bake the chicken for 45 to 50 minutes until fully cooked through. In the last few minutes, switch to broil mode to crisp the skin. Watch carefully to prevent burning.
  7. Grill Preparation (Optional): Preheat a gas grill to about 400°F (204°C). Clean grates and lightly oil them to prevent sticking.
  8. Grill the Chicken: Place chicken pieces on the grill, turning occasionally. Grill for about 30 minutes or until cooked through with nicely charred skin.
  9. Serve: Serve the jerk chicken hot with rice, fresh lime wedges, and a garnish of chopped green onions for a classic Caribbean meal.

Notes

  • Marinating overnight enhances the flavor and tenderness of the chicken.
  • If Scotch bonnet peppers are unavailable, substitute with habanero peppers for heat.
  • Always watch the broiling chicken carefully to avoid burning the marinade’s sugars.
  • Chicken must reach an internal temperature of 165°F (75°C) for safe consumption.
  • Serve with traditional sides like rice and peas or steamed vegetables for an authentic meal.

Keywords: Jamaican jerk chicken, jerk marinade, spicy chicken, Caribbean recipe, oven baked jerk chicken, grilled jerk chicken, allspice chicken

Find it online: https://reemcook.com/jamaican-jerk-chicken-recipe/