Classic Jerk Chicken
Classic Jerk Chicken
Ingredients
For the Jerk Marinade
- 2 Scotch bonnet peppers, stemmed, seeded (for less heat), and roughly chopped
- 6 green onions, roughly chopped
- 4 garlic cloves, peeled
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh thyme leaves
- 1 tablespoon allspice berries, or 1 1/2 teaspoons ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons brown sugar, packed
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 lime, for serving
Instructions
- 1
Prepare the Jerk Marinade: In a food processor or blender, combine the Scotch bonnet peppers, green onions, garlic cloves, grated fresh ginger, fresh thyme leaves, allspice berries (or ground allspice), ground cinnamon, freshly grated nutmeg, packed brown sugar, soy sauce, apple cider vinegar, orange juice, olive oil, salt, and freshly ground black pepper. Process until a smooth paste forms. Be careful when handling Scotch bonnet peppers; wear gloves if sensitive.
⏱️ 10 min
- 2
Prepare the Chicken: Pat the chicken thighs and drumsticks dry with paper towels. Using a sharp knife, score the skin and flesh of each chicken piece 2-3 times, making shallow cuts about 1/4 inch deep. This helps the marinade penetrate deeply and cook evenly.
⏱️ 5 min
- 3
Marinate the Chicken: Place the scored chicken pieces in a large bowl or a resealable plastic bag. Pour the jerk marinade over the chicken, ensuring all pieces are thoroughly coated. Massage the marinade into the chicken, working it into the scored cuts. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for best flavor.
⏱️ 5 min
- 4
Preheat Grill or Oven: If grilling, preheat your grill to medium-high heat (around 375-400°F). If baking, preheat your oven to 400°F. Lightly oil the grill grates or a baking sheet to prevent sticking.
⏱️ 10 min•🌡️ 400
- 5
Cook the Chicken (Grill Method): Place the marinated chicken pieces on the preheated grill. Grill for 35-45 minutes, turning occasionally, until the internal temperature reaches 165°F in the thickest part of the thigh, and the skin is charred and crispy. If the chicken starts to burn too quickly, move it to a cooler part of the grill or reduce the heat.
⏱️ 40 min•🌡️ 375
- 6
Cook the Chicken (Oven Method): Arrange the marinated chicken pieces on the prepared baking sheet in a single layer. Bake for 35-45 minutes, flipping halfway through, until the internal temperature reaches 165°F in the thickest part of the thigh and the skin is golden brown and crispy. For extra crispiness, you can broil for the last 5 minutes, watching carefully to prevent burning.
⏱️ 40 min•🌡️ 400
- 7
Rest and Serve: Once cooked, remove the chicken from the grill or oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, keeping the chicken moist. Serve hot with lime wedges for squeezing.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Jerk Chicken
Ingredients
For the Jerk Marinade
- 2 Scotch bonnet peppers, stemmed, seeded (for less heat), and roughly chopped
- 6 green onions, roughly chopped
- 4 garlic cloves, peeled
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh thyme leaves
- 1 tablespoon allspice berries, or 1 1/2 teaspoons ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons brown sugar, packed
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 lime, for serving
Instructions
- 1
Prepare the Jerk Marinade: In a food processor or blender, combine the Scotch bonnet peppers, green onions, garlic cloves, grated fresh ginger, fresh thyme leaves, allspice berries (or ground allspice), ground cinnamon, freshly grated nutmeg, packed brown sugar, soy sauce, apple cider vinegar, orange juice, olive oil, salt, and freshly ground black pepper. Process until a smooth paste forms. Be careful when handling Scotch bonnet peppers; wear gloves if sensitive.
⏱️ 10 min - 2
Prepare the Chicken: Pat the chicken thighs and drumsticks dry with paper towels. Using a sharp knife, score the skin and flesh of each chicken piece 2-3 times, making shallow cuts about 1/4 inch deep. This helps the marinade penetrate deeply and cook evenly.
⏱️ 5 min - 3
Marinate the Chicken: Place the scored chicken pieces in a large bowl or a resealable plastic bag. Pour the jerk marinade over the chicken, ensuring all pieces are thoroughly coated. Massage the marinade into the chicken, working it into the scored cuts. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for best flavor.
⏱️ 5 min - 4
Preheat Grill or Oven: If grilling, preheat your grill to medium-high heat (around 375-400°F). If baking, preheat your oven to 400°F. Lightly oil the grill grates or a baking sheet to prevent sticking.
⏱️ 10 min•🌡️ 400 - 5
Cook the Chicken (Grill Method): Place the marinated chicken pieces on the preheated grill. Grill for 35-45 minutes, turning occasionally, until the internal temperature reaches 165°F in the thickest part of the thigh, and the skin is charred and crispy. If the chicken starts to burn too quickly, move it to a cooler part of the grill or reduce the heat.
⏱️ 40 min•🌡️ 375 - 6
Cook the Chicken (Oven Method): Arrange the marinated chicken pieces on the prepared baking sheet in a single layer. Bake for 35-45 minutes, flipping halfway through, until the internal temperature reaches 165°F in the thickest part of the thigh and the skin is golden brown and crispy. For extra crispiness, you can broil for the last 5 minutes, watching carefully to prevent burning.
⏱️ 40 min•🌡️ 400 - 7
Rest and Serve: Once cooked, remove the chicken from the grill or oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, keeping the chicken moist. Serve hot with lime wedges for squeezing.
⏱️ 10 min