Jamaican Jerk Chicken
A smoky, spicy Jamaican jerk chicken recipe with Scotch bonnet pepper, allspice, thyme, lime, and a deeply charred finish.
Equipment
- Blender or food processor
- Large bowl or zip-top bag
- Grill or rimmed baking sheet
- Tongs
Ingredients
Chicken
- 3 lb bone-in chicken thighs and drumsticks
- 1 tsp kosher salt plus more to taste
Jerk Marinade
- 4 scallions roughly chopped
- 1 whole Scotch bonnet pepper stemmed, seeded for less heat
- 4 cloves garlic
- 2 tbsp fresh lime juice
- 2 tbsp soy sauce
- 2 tbsp brown sugar packed
- 2 tbsp neutral oil
- 1 tbsp apple cider vinegar
- 1 tbsp fresh thyme leaves or 1 teaspoon dried thyme
- 2 tsp ground allspice
- 1 tsp ground ginger
- 1 tsp black pepper freshly ground
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For Serving
- 1 whole lime cut into wedges
- 2 cups rice and peas for serving, optional
Instructions
Make the marinade:
- Add the scallions, Scotch bonnet, garlic, lime juice, soy sauce, brown sugar, oil, vinegar, thyme, allspice, ginger, black pepper, cinnamon, and nutmeg to a blender or food processor.
- Blend until mostly smooth, scraping down the sides as needed.
Marinate the chicken:
- Pat the chicken dry and season it with the kosher salt.
- Rub the jerk marinade all over the chicken, getting some under the skin if possible.
- Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
Cook and serve:
- Heat a grill to medium. Grill the chicken over indirect heat for 30 to 35 minutes, turning occasionally, until the thickest pieces reach 165°F.
- Move the chicken over direct heat for the last few minutes to char the edges. If roasting, bake at 425°F on a rimmed sheet pan for 35 to 40 minutes, then broil briefly for char.
- Rest for 5 minutes, then serve with lime wedges, rice and peas, and extra jerk sauce if you like.
Notes
- Scotch bonnet peppers vary in heat. Start with one pepper if you are unsure.
- For a milder version, remove the seeds and inner ribs from the pepper before blending.
- The marinade also works well with boneless chicken thighs, but they cook faster.
Nutrition
Calories: 590kcalCarbohydrates: 18gProtein: 48gFat: 36gSaturated Fat: 9gCholesterol: 190mgSodium: 930mgFiber: 2gSugar: 8g