Jamaican Jerk Chicken
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
6 hrs
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Total Time
6 hrs 55 mins
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Servings
6
-
Calories
368 kcal
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Course
Main Course
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Cuisine
Jamaican
Jamaican Jerk Chicken
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This Jamaican Jerk Chicken is deeply flavorful and beautiful in presentation. Be sure to allow the chicken to chill in the marinade for no less than 4 hours, preferably overnight. The coconut rice and mango salsa bring it all together.
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Ingredients
- ¼ cup lime juice extra, if needed
- 1 tablespoon orange juice
- 1 tablespoon apple cider vinegar
- 2 tablespoon vegetable oil
- 2 teaspoon soy sauce
- ½ cup brown sugar light or dark
- 1 tablespoon fresh ginger chopped
- 4 Scotch bonnets stemmed, roughly chopped
- 2 teaspoon allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 2 teaspoon dried thyme
- 1 tablespoon ground mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 scallions roughly chopped
- 6 whole chicken legs
- Coconut Rice for serving
- Mango Salsa for serving
Instructions
- Place all ingredients (except chicken, rice, and salsa) in your food processor. Process until smooth. The consistency should be like thick tomato sauce. If too thick, add a little extra lime or orange juice.
- Place the chicken in a large dish and cover with the marinade. (you may need to use two dishes). Cover with plastic wrap and chill in the refrigerator for no less than 4 hours or up to overnight.
- Set up your grill to a 2-zone heat set-up with no heat on one side and direct heat on the other side. Place the chicken, skin-side down, on the no-heat side. Close the grill lid and cook for 15 to 20 minutes, basting with extra marinade a time or two.
- Lift the grill lid and carefully flip the chicken over, still on the no-heat side. Close the lid and cook for another 15 to 20 minutes, or until an instant-read thermometer reaches 165 to 175°F.
- Carefully move the chicken to the direct heat side and cook until lightly charred, about 3 to 5 minutes. See NOTES about cooking the skin on the direct-heat side.
- Remove the chicken from the grill and serve immediately with the coconut rice and mango salsa.
Equipments used:
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- The peppers will give the marinade some heat, which is traditional for jerk. It's not overly spicy at all. However, if you want very little spice, do your best to remove any seeds from the peppers. We highly recommend using protective gloves when handling the peppers. If not, be sure to wash your hands with warm water and soap before proceeding.
- Take extra care when grilling the chicken skin-side down. If you place the chicken (skin-side down) on the direct heat side, the skin may stick to the grates. We recommend spraying the grates liberally with oil bef
Nutrition Information
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Calories
368kcal
(18%)
Carbohydrates
23g
(8%)
Protein
22g
(44%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
120mg
(40%)
Sodium
618mg
(26%)
Potassium
386mg
(11%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
309IU
(6%)
Vitamin C
8mg
(9%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 120mg | 40% |
| Sodium | 618mg | 26% |
| Potassium | 386mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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