Jamaican Jerk Chicken
A bold and fiery Jamaican Jerk Chicken marinated in a vibrant blend of Scotch bonnet peppers, citrus juices, spices, and herbs. This high-protein, low-carb dish is perfect for grilling or baking, offering flexibility and full-bodied Caribbean flavor with every bite.
Equipment
- 1 Blender or Food Processor – To blend the marinade smooth
- 1 Large Mixing Bowl or Zip-Top Bag – For marinating the chicken
- 1 Chef’s Knife – To cut or score chicken pieces
- 1 Grill or Oven – For cooking the chicken (grilling preferred)
- 1 Meat Thermometer – To check doneness (165°F internal)
- 1 Cutting Board – For prepping chicken and produce
- Tongs or Spatula – For flipping chicken while grilling or baking
Ingredients
For the Chicken:
- 1 whole chicken cut into parts (or use about 3–4 lbs of your preferred chicken pieces)
For the Jerk Marinade:
- 4 to 6 Scotch bonnet peppers stems removed and chopped
- 1 small red onion roughly chopped
- 4 to 6 cloves garlic peeled and chopped
- 4 scallions green onions, trimmed and chopped
- ¼ cup soy sauce
- ¼ cup white or apple cider vinegar
- 2 tablespoons olive oil
- Juice of 1 large orange approximately ¾ cup
- Juice of ½ lime
- 1 tablespoon freshly grated ginger
- 2 tablespoons brown sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1 tablespoon ground black pepper
Instructions
- Blend the Jerk Marinade: In a blender or food processor, combine the Scotch bonnet peppers, onion, garlic, scallions, soy sauce, vinegar, olive oil, orange juice, lime juice, ginger, brown sugar, and all the listed spices. Blend until the mixture becomes a smooth, pourable marinade.
- Prep the Chicken for Flavor Absorption: Using a sharp knife, make a few small cuts or shallow slits in the chicken pieces. This helps the marinade penetrate deeper into the meat for maximum flavor.
- Marinate the Chicken Thoroughly: Place the chicken in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring every piece is evenly coated. Massage the marinade into the meat using clean hands or tongs. Cover the bowl or seal the bag and refrigerate for at least 2 hours, preferably overnight for best results.
- Grill Method – Cook Over Open Flame: Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Remove the chicken from the marinade and discard the used marinade. Grill the chicken for about 12 to 20 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C). Cooking time may vary depending on the cut and thickness of the meat.
- Oven Method – Bake to Perfection: Preheat your oven to 400°F (204°C). Arrange the marinated chicken pieces on a baking sheet lined with foil or parchment. Bake for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C). The chicken should be golden and slightly crisp around the edges.
- Rest and Serve: Once cooked, allow the chicken to rest for about 5 minutes before serving. This helps retain moisture and enhances flavor.
Notes
- Spice Level Adjustment: Scotch bonnet peppers pack serious heat. Use fewer peppers for a milder dish, or swap in habaneros for a slightly different heat profile.
- Grill vs. Oven: Grilling gives the most authentic jerk flavor with smoky charred edges, but baking is a convenient and tasty alternative.
- Make It Saucy: If you want to serve a sauce on the side, reserve a portion of the marinade before adding raw chicken. Boil it for 5 minutes to ensure food safety before using as a dipping or drizzling sauce.
- Marinating Tip: Marinating overnight greatly enhances the depth and complexity of flavor—highly recommended if time allows.
- Serving Suggestion: Pair with rice and peas, grilled plantains, or a crisp slaw for a full Jamaican-inspired meal.
