5 from 12 votes
Jamaican Jerk Chicken Recipe
Jamaican Jerk Chicken is marinated in a vibrant blend of spices, herbs, and acidic ingredients such as lime juice, soy sauce, vinegar, and scotch bonnet peppers. The marinade imparts a complex flavor profile with a balance of heat, sweetness, and aromatic spices. The chicken is grilled over medium-high heat until lightly charred and cooked through, resulting in juicy, flavorful pieces with a characteristic jerk seasoning.
Prep Time
10 mins
Cook Time
25 mins
Additional Time
3 hrs
Total Time
3 hrs 45 mins
Servings:
6
Calories:
487 kcal
Course:
Lunch, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 487
% 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.