Jamaican Jerk Chicken Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Marinating
2 hrs
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Total Time
2 hrs 50 mins
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Servings
6
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Calories
358 kcal
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Course
Main Course
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Cuisine
American
Jamaican Jerk Chicken Recipe
Description
Jamaican Jerk Chicken Recipe focuses on layering traditional Caribbean flavors through a robust marinade. Key ingredients include Scotch bonnet peppers, giving the dish its distinctive mild to medium heat, along with allspice, nutmeg, cinnamon, thyme, and garlic, combined with citrus juices and soy sauce to create a full-bodied seasoning. The marinade is processed into a smooth paste, which deeply permeates the chicken once pierced and marinated for at least 2 hours, or ideally overnight. This slow infusion allows the spices and heat to balance and tenderize the meat.
The chicken can be cooked either by grilling over medium-high heat to impart a smoky charred finish or by baking in the oven at 400°F until fully cooked. Both methods aim for an internal temperature of 165°F to ensure safety and juiciness. Grilling offers a traditional touch, while baking is a convenient option. The final dish presents a richly seasoned, tender chicken imbued with complex, spicy-sweet notes from the mix of herbs, spices, and fruit juices.
To enhance serving, some of the marinade can be reserved before marinating the chicken, then cooked thoroughly to use as a finishing sauce. Boiling and simmering this reserved marinade removes any rawness and concentrates its flavor. This sauce can be drizzled over the cooked chicken for extra moisture and taste. Adjusting the number of Scotch bonnet peppers can tailor the heat level to your preference.
Ingredients
- 1 chicken cut up, or use your favorite cuts, whole
FOR THE MARINADE
- 4-6 Scotch bonnet peppers chopped
- 1 red onion chopped, small
- 4-6 garlic chopped, cloves
- 4 green onion ends trimmed, stalks
- 1/4 cup soy sauce
- 1/4 cup vinegar use white vinegar or apple cider vinegar to your preference
- 2 tablespoons olive oil
- orange juice orange juice, juice from 1 large orange, about ¾ cup
- lime lime juice, juice from half lime
- 1 tablespoon ginger freshly grated
- 2 tablespoons brown sugar
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon thyme dried or fresh if available
- salt I usually use 1 teaspoon salt and 1 tablespoon black pepper, to taste
- black pepper I usually use 1 teaspoon salt and 1 tablespoon black pepper, to taste
Instructions
- For the jerk marinade, add all of the marinade ingredients to a food processor or blender and process until smooth.
- Next, poke some holes in your chicken with a knife to let the marinade permeate more deeply.
- Set the chicken into a large bowl or into a sealable baggie. Pour the marinade over the chicken and rub it down. You can to completely cover the chicken with the marinade.
- Cover and refrigerate. Marinate the chicken at least 2 hours, though you'll get more flavor penetration if you plan ahead and refrigerate overnight. Discard marinade.
- TO GRILL THE CHICKEN. Heat a charcoal or gas grill to medium-high heat and lightly oil the grill grates. Grill the chicken for 12-20 minutes, or until the chicken is cooked through. It should measure 165 degrees F internally.
- TO BAKE THE CHICKEN. Heat your oven to 400 degrees F. Bake the chicken for 35-40 minutes, or until the chicken is cooked through. It should measure 165 degrees F internally. Grilling is more traditional, but baking is easy.
- Remove from heat and serve.
Notes
- Adjust the amount of Scotch bonnet peppers to control the heat level; more peppers increase spice, fewer make it milder.
- Reserve some marinade before adding to chicken and cook it thoroughly to create a finishing sauce.
- Marinating overnight enhances flavor penetration, though a minimum of 2 hours is recommended.
- Cook chicken until an internal temperature of 165°F ensures it is safe and juicy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 476mg | 20% |
| Potassium | 374mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 15mg | 17% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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