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Jerk chicken recipe - Image 3

Authentic Jamaican Jerk Chicken

This authentic jerk chicken recipe delivers crispy, charred skin and incredibly juicy meat infused with a complex marinade of Scotch bonnet peppers, allspice, thyme, and ginger. It's grilled to perfection for that signature smoky flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main
Cuisine: Jamaican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lbs chicken pieces Use a mix of bone-in, skin-on thighs and drumsticks for best flavor and juiciness.
  • 6-8 Scotch bonnet peppers Adjust to your heat tolerance. For milder heat, remove seeds and membranes.
  • 1 bunch green onions Both white and green parts, roughly chopped.
  • 1 large yellow onion Roughly chopped.
  • 6 cloves garlic Peeled.
  • 1 2-inch piece fresh ginger Peeled and roughly chopped.
  • 1/3 cup soy sauce Use low-sodium if preferred.
  • 1/4 cup fresh lime juice About 2-3 limes.
  • 1/4 cup neutral oil Such as vegetable or avocado oil.
  • 3 tbsp brown sugar Light or dark, for caramelization.
  • 2 tbsp fresh thyme leaves Or 2 tsp dried thyme.
  • 2 tbsp ground allspice Pimento berries, essential for authentic flavor.
  • 1 tbsp ground black pepper Freshly ground is best.
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp salt Adjust to taste after marinating.

Equipment

  • Blender or food processor
  • Large bowl or zip-top bags for marinating
  • Grill (charcoal, gas, or pellet) or oven-safe rack/broiler pan
  • Tongs
  • Instant-read meat thermometer
  • Gloves (for handling Scotch bonnet peppers)

Method
 

  1. Pat the chicken pieces completely dry with paper towels. This is crucial for the marinade to adhere and for the skin to crisp up later. Place the chicken in a large, non-reactive bowl or a zip-top bag.
  2. In a blender or food processor, combine the Scotch bonnet peppers (wear gloves!), green onions, yellow onion, garlic, ginger, soy sauce, lime juice, oil, brown sugar, thyme, allspice, black pepper, cinnamon, and nutmeg. Blend on high until you have a completely smooth, vibrant green paste. This may take a minute or two; scrape down the sides as needed.
  3. Pour the jerk marinade over the chicken, ensuring every piece is thoroughly coated. Massage it into the meat, especially under the skin if possible. Seal the bag or cover the bowl tightly. Refrigerate for at least 4 hours, but ideally overnight (12-24 hours) for maximum flavor penetration.
  4. Remove the chicken from the refrigerator 30 minutes before cooking. Preheat your grill to medium-high heat (about 400-425°F). For charcoal, set up a two-zone fire with coals on one side. Clean and oil the grates well to prevent sticking.
  5. Place the chicken pieces skin-side down on the hotter part of the grill. Sear for 5-7 minutes to get a good char and crisp the skin. Do not move them until they release easily. Flip and cook for another 5-7 minutes on the other side.
  6. Move the chicken to the cooler side of the grill (or reduce gas to medium-low). Cover the grill and cook for 25-35 more minutes, turning occasionally, until the internal temperature reaches 165°F in the thickest part of the thigh and the juices run clear. The skin should be deeply caramelized and slightly charred in spots.
  7. Transfer the chicken to a platter, tent loosely with foil, and let it rest for 10 minutes. This allows the juices to redistribute, ensuring every bite is moist. Serve with extra lime wedges and your favorite sides.

Notes

Chef's Tips:
• For a smokier flavor without a grill, add 1 tsp of liquid smoke to the marinade and cook under a broiler on a rack set over a baking sheet.
• The key to avoiding burnt, bitter chicken is managing the sugar in the marinade. Don't cook over direct flame the entire time.
• Serve with classic sides like rice and peas, fried plantains, and a simple cabbage slaw to balance the heat.
Food Safety:
• Always wear gloves when handling Scotch bonnet peppers and avoid touching your face.
• Marinate chicken in the refrigerator, never at room temperature.
• Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.