Jamaican Jerk Chicken
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Additional Time
8 hrs
-
Servings
4
-
Calories
551 kcal
-
Course
Main Course
Jamaican Jerk Chicken
Description
The recipe begins by blending key marinade ingredients such as Scotch bonnet peppers (with seeds removed), green onions, garlic, and a mix of spices including whole allspice, fresh thyme, cinnamon, and nutmeg. Liquids like beer, rum, white vinegar, soy sauce, Worcestershire sauce, and hot pepper sauce create a layered, tangy, and sweet marinade that is rich in complex flavors. Brown sugar adds sweetness to balance the heat from the peppers.
The chicken pieces are coated generously and marinated for several hours or overnight to absorb the flavors. Grilling involves cooking over both direct and indirect heat, starting with high heat to sear and baste the chicken with reserved marinade for a sticky glaze and charred exterior. Cooking finishes indirectly to ensure thorough doneness with juicy meat inside. Targets of internal temperature for dark and white meat are specified for safety and texture.
Serving the jerk chicken warm showcases the contrast between spicy, smoky, and sweet flavors with crispy skin and moist meat. It pairs well with simple sides like rice and peas or grilled vegetables.
Ingredients
- 2 pounds chicken pieces, quarters, or whole spatchcocked
Marinade
- 8-12 Scotch bonnet peppers Stems and seeds removed
- 4 green onions
- 2 Tablespoons allspice whole
- 3 Tablespoons thyme fresh
- 1 white onion peeled
- ¼ Cup beer
- ¼ Cup white rum or dark rum
- ¼ Cup white vinegar
- 1 Cup brown sugar
- 8 garlic cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 3 Tablespoons soy sauce
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon garlic paste
- ½ Jar hot pepper sauce or more to taste, Grace brand
Instructions
- Add the onions, peppers, and garlic to a blender or food processor and blend until chopped.
- Scape down the sides and then add the remaining ingredients. Blend until smooth and well combined.
- Reserve about ½ cup of the marinade then add the rest to the chicken. Coat the chicken well and marinade for at least 4 hours or overnight.
- Prepare your grill for direct and indirect heat and heat to about 400 degrees.
- Grill the chicken for about 3-5 minutes per side, basting with the reserved jerk sauce every few minutes.
- Once the skin in nice and crispy move the chicken to indirect heat and cook until the temperature reaches at least 175-190 for dark meat and just at 165 degrees for white meat.
- Serve warm
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 68g | 23% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 1086mg | 45% |
| Potassium | 596mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 57g | 114% |
| Vitamin A | 749IU | 15% |
| Vitamin C | 53mg | 59% |
| Calcium | 148mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
