Description
This authentic Jamaican Jerk Chicken recipe features a vibrant and spicy marinade made from Scotch Bonnet peppers, aromatic spices, and citrus juices that infuse the chicken with bold Caribbean flavors. Perfectly cooked on the grill or baked in the oven, this dish offers a deliciously smoky and tender experience that’s ideal for gatherings or a flavorful weeknight meal.
Ingredients
Scale
Chicken
- 1 whole chicken (cut up, or use your favorite cuts)
Marinade
- 6 Scotch Bonnet peppers chopped
- 1 small red onion chopped
- 4–6 garlic cloves chopped
- 4 stalks scallions ends trimmed
- 1/4 cup soy sauce
- 1/4 cup vinegar (white vinegar or apple cider vinegar)
- 2 tablespoons olive oil
- 3/4 cup orange juice (juice from 1 large orange)
- 1/2 lime juice (juice from half a lime)
- 1 tablespoon freshly grated ginger
- 2 tablespoons brown sugar
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon dried thyme (or fresh if available)
- 1 teaspoon salt
- 1 tablespoon black pepper
Instructions
- Prepare the Marinade: Add all marinade ingredients to a food processor or blender and blend until smooth to create a flavorful jerk marinade.
- Prepare the Chicken: Poke holes in the chicken pieces with a knife to allow deeper marinade penetration.
- Marinate the Chicken: Place the chicken in a large bowl or sealable bag, pour the jerk marinade over it, and rub thoroughly to coat. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- Discard Marinade: Remove chicken from the marinade, discarding any leftover marinade used for soaking.
- Grill the Chicken: Heat grill to medium-high and lightly oil the grates. Grill chicken for 20 minutes until cooked through, reaching an internal temperature of 165 degrees F.
- Or Bake the Chicken: Preheat oven to 400 degrees F. Bake chicken for 40 minutes until fully cooked with an internal temperature of 165 degrees F.
- Serve: Remove chicken from heat and serve hot, optionally with a cooked jerk sauce made from reserved marinade.
Notes
- Heat Level: The Scotch Bonnet peppers add mild-to-medium heat; increase peppers for spicier results.
- Sauce Option: Save some marinade before adding chicken, cook it by boiling then simmer for 5 minutes to serve as a finishing sauce.
- Marinating longer overnight will enhance flavor depth.
- Ensure chicken reaches 165 degrees F internal temperature for safe consumption.
- Use fresh herbs if possible for brighter flavor.
