Jamaican Jerk Chicken Recipe
User Reviews
5
Jamaican Jerk Chicken Recipe
Description
This recipe combines sweet onion, green onions, scotch bonnet or substitute peppers, garlic, fresh thyme, ginger, brown sugar, soy sauce, white vinegar, palm or olive oil, lime juice, sea salt, black pepper, and warming spices like cinnamon, nutmeg, and cloves. These ingredients are blended to a chunky marinade that closely coats the chicken, which is refrigerated for 4 to 24 hours to absorb the flavors.
The chicken is then grilled over medium-high heat, turning regularly to develop light charring, which contributes to the signature taste and texture of jerk chicken. The finished dish is juicy with a spicy, sweet, and smoky flavor from the marinade and grilling.
This dish is served garnished with green onions and lime wedges. It pairs well with sides that can balance its spices, such as rice and peas, or fresh salads.
Marinating longer enhances flavor penetration. Store leftovers refrigerated up to 4 days or freeze cooked chicken for up to 2 months. Reheat gently in the oven or microwave. The marinade also works well for steak, fish, pork, or vegetables. Light charring during grilling is normal and expected.
Ingredients
- 1 sweet onion peeled
- 3 green onions
- 1 scotch bonnet pepper or 1 habanero pepper or 2 jalapeños
- 6 garlic cloves
- 6 fresh thyme sprigs
- 1 teaspoon ginger peeled, fresh
- 2 tablespoons brown sugar
- ¼ cup soy sauce
- ¼ cup white vinegar
- ½ cup palm oil or olive oil
- lime juice juice of 2 limes
- 1 tablespoon salt sea salt
- ½ teaspoon black pepper ground
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- 3 pounds chicken mixed thighs and drums or breasts
Instructions
- Add all of the ingredients but the chicken to a blender and blend on high speed until slightly chunky resembling apple sauce.
- Transfer the mixture to a plastic zip bag, casserole dish or plastic container and completely submerge the chicken.
- Cover and keep in the refrigerator for at least 4 hours or up to 24 hours.
- Preheat the grill to medium-high heat, 400° to 450°.
- Take the chicken out of the marinade and cook on the grill for about 25 minutes turning the chicken every 8 minutes or so to develop a light char. The chicken should reach 165° internally before removing from the grill.
- Garnish with green onions and lime wedges and serve.
Notes
- For best flavor, marinate the chicken for as long as possible, up to 24 hours.
- Store cooked chicken covered in the refrigerator for up to four days, or freeze for up to two months.
- Reheat using a parchment-lined sheet pan at 350°F for 8-10 minutes or microwave until hot.
- The marinade can be used with steak, fish, pork, or vegetables as an alternative to chicken.
- Light charring on the chicken during grilling is intentional and contributes to the flavor.
- For more evenly roasted chicken, close the grill door after the first flip.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 20g | 7% |
| Protein | 27g | 54% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 154mg | 51% |
| Sodium | 619mg | 26% |
| Potassium | 426mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 11.1mg | 12% |
| Calcium | 43mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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