How to Make Jerk Chicken
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
197 kcal
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Course
Main Course
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Cuisine
American
How to Make Jerk Chicken
Description
How to Make Jerk Chicken involves toasting a mix of whole spices including nutmeg, cinnamon, coriander, cloves, allspice, and black peppercorns until fragrant, then grinding them freshly to maximize aroma. These ground spices are combined with puréed scallions, onions, Scotch bonnet peppers (or alternatives), thyme, garlic, lime juice, soy sauce, and raw sugar to form a vibrant, spicy marinade. Removing pepper seeds reduces heat, allowing for customization.
The chicken is scored with a hash mark pattern for better marinade penetration, salted and peppered, then coated thoroughly with the marinade and refrigerated overnight or for at least 3 hours to absorb the complex flavors. Cooking begins in a preheated oven to cook through gently, then finishes on a grill to develop a perfectly crunchy skin and smoky char.
This recipe suits different chicken parts such as thighs, wings, drumsticks, or breasts, with cooking time adjusted accordingly. The method delivers a balance of spice, sweetness, acidity, and smoky textures characteristic of jerk chicken. The marinade's fresh and toasted spices create a multi-layered seasoning that is both aromatic and distinct.
Using freshly toasted and ground whole spices is ideal for the best flavor, but pre-ground substitutes can be used if necessary, noting some flavor and smokiness is lost. A coffee grinder can serve for grinding. Initial roasting before grilling yields a well-cooked, nicely crisped exterior with juicy interiors.
Ingredients
- 1 nutmeg
- 1 cinnamon stick
- 1 Tbsp. Coriander
- 1 tsp. clove whole
- 6 allspice pods
- 1 tsp. black peppercorns whole
- 1 scallion bunch
- 1 onion large
- 2-3 Scotch bonnet peppers
- 10 thyme fresh, sprigs
- 10 garlic cloves
- ½ Cup lime juice
- 1 Cup soy sauce
- ½ Cup raw sugar
- salt
- black pepper
- 8 pieces of chicken. If doing all wings - 16 whole wings or 32 wingettes
Instructions
- Combine nutmeg, cinnamon, coriander, cloves, allspice, black peppercorns in a frying pan and heat on medium high until toasted and fragrant. 3-4 minutes.
- Place all of the ingredients listed in step one in a spice grinder and grind until powder. Set aside.
- Combine scallions, onion, peppers, thyme, garlic in a blender or food processor and puree. Add lime juice, soy sauce and raw sugar and pulse until well combined. Add spices from step 2 and pulse till combined. If you do not want your chicken to be so spicy – remove seeds and ribs from pepper. You may use a different type of hot pepper if Scotch Bonnets are not available.
- Score the chicken in a hash mark design on both sides. Salt and Pepper the chicken to taste. Place in a large bowl. Pour mixture from previous step over the top and make sure all pieces are well coated. Place plastic wrap over the top of the bowl and place into refrigerator over night or for 3+ hours.
- After marinating overnight, preheat oven to 350. Place in a 9x13 baking dish and bake at 350 for 35 minutes.
- Finish the chicken on the grill on medium heat until juices run clear
- Allow to rest x 10 minutes before serving.
Notes
- Toast and grind whole spices for best flavor; pre-ground spices can substitute but yield a milder taste.
- Marinate chicken overnight for deeper flavor absorption and tenderness.
- Use a coffee grinder if a spice grinder is unavailable.
- Starting the chicken in the oven then finishing on the grill creates crisp skin and ensures thorough cooking.
- Chicken thighs are preferred for flavor but other cuts can be used with adjusted cooking times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 3252mg | 136% |
| Potassium | 336mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 28g | 56% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 26mg | 29% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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