Caribbean Jerk Chicken
Caribbean Jerk Chicken
Ingredients
For the Jerk Marinade
- 2 scotch bonnet peppers, stemmed and roughly chopped (remove seeds for less heat)
- 4 green onions, roughly chopped
- 4 garlic cloves, peeled
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh thyme leaves
- 1 tablespoon allspice berries, whole
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons brown sugar, packed
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken
- 4 bone-in, skin-on chicken thighs, about 2 pounds total
- 4 bone-in, skin-on chicken drumsticks, about 2 pounds total
For Cooking
- 1 tablespoon vegetable oil, for grilling or baking
Instructions
- 1
Prepare the jerk marinade: In a food processor or blender, combine the scotch bonnet peppers, green onions, garlic, ginger, fresh thyme leaves, allspice berries, ground cinnamon, ground nutmeg, brown sugar, soy sauce, apple cider vinegar, lime juice, vegetable oil, salt, and black pepper. Process until a smooth paste forms. If the mixture is too thick, add a teaspoon of water at a time until it reaches a spreadable consistency.
⏱️ 10 min
- 2
Prepare the chicken: Pat the chicken pieces dry with paper towels. Using a sharp knife, make 2-3 shallow slits in the thickest parts of each chicken piece. This helps the marinade penetrate deeply.
⏱️ 5 min
- 3
Marinate the chicken: Place the chicken pieces in a large bowl or a resealable plastic bag. Pour the jerk marinade over the chicken, ensuring each piece is thoroughly coated. Rub the marinade into the slits. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for best flavor.
⏱️ 10 min
- 4
Preheat your cooking method: If grilling, preheat a grill to medium-high heat (about 375-400°F). Lightly oil the grill grates. If baking, preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top, then lightly grease the rack.
⏱️ 10 min•🌡️ 400
- 5
Cook the chicken (Grilling method): Remove chicken from the marinade, allowing excess to drip off. Discard any remaining marinade. Place the chicken skin-side down on the preheated grill. Grill for 20-25 minutes, turning occasionally, until the skin is crispy and charred in spots, and the internal temperature reaches 165°F (74°C).
⏱️ 25 min
- 6
Cook the chicken (Baking method): Remove chicken from the marinade, allowing excess to drip off. Discard any remaining marinade. Arrange the chicken pieces on the prepared wire rack on the baking sheet. Bake for 35-40 minutes, flipping halfway through, until the chicken is cooked through and the internal temperature reaches 165°F (74°C). For crispier skin, you can broil for the last 3-5 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, ensuring moist and flavorful chicken. Serve hot with your favorite Caribbean sides like rice and peas or coleslaw.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caribbean Jerk Chicken
For the Jerk Marinade
- 2 scotch bonnet peppers, stemmed and roughly chopped (remove seeds for less heat)
- 4 green onions, roughly chopped
- 4 garlic cloves, peeled
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh thyme leaves
- 1 tablespoon allspice berries, whole
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons brown sugar, packed
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken
- 4 bone-in, skin-on chicken thighs, about 2 pounds total
- 4 bone-in, skin-on chicken drumsticks, about 2 pounds total
For Cooking
- 1 tablespoon vegetable oil, for grilling or baking
Instructions
- 1
Prepare the jerk marinade: In a food processor or blender, combine the scotch bonnet peppers, green onions, garlic, ginger, fresh thyme leaves, allspice berries, ground cinnamon, ground nutmeg, brown sugar, soy sauce, apple cider vinegar, lime juice, vegetable oil, salt, and black pepper. Process until a smooth paste forms. If the mixture is too thick, add a teaspoon of water at a time until it reaches a spreadable consistency.
⏱️ 10 min - 2
Prepare the chicken: Pat the chicken pieces dry with paper towels. Using a sharp knife, make 2-3 shallow slits in the thickest parts of each chicken piece. This helps the marinade penetrate deeply.
⏱️ 5 min - 3
Marinate the chicken: Place the chicken pieces in a large bowl or a resealable plastic bag. Pour the jerk marinade over the chicken, ensuring each piece is thoroughly coated. Rub the marinade into the slits. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for best flavor.
⏱️ 10 min - 4
Preheat your cooking method: If grilling, preheat a grill to medium-high heat (about 375-400°F). Lightly oil the grill grates. If baking, preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top, then lightly grease the rack.
⏱️ 10 min•🌡️ 400 - 5
Cook the chicken (Grilling method): Remove chicken from the marinade, allowing excess to drip off. Discard any remaining marinade. Place the chicken skin-side down on the preheated grill. Grill for 20-25 minutes, turning occasionally, until the skin is crispy and charred in spots, and the internal temperature reaches 165°F (74°C).
⏱️ 25 min - 6
Cook the chicken (Baking method): Remove chicken from the marinade, allowing excess to drip off. Discard any remaining marinade. Arrange the chicken pieces on the prepared wire rack on the baking sheet. Bake for 35-40 minutes, flipping halfway through, until the chicken is cooked through and the internal temperature reaches 165°F (74°C). For crispier skin, you can broil for the last 3-5 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, ensuring moist and flavorful chicken. Serve hot with your favorite Caribbean sides like rice and peas or coleslaw.
⏱️ 5 min