4.9 from 93 votes
Jamaican Jerk Chicken Recipe
This Jamaican jerk chicken recipe is loaded with Caribbean flavor, with a spicy Scotch bonnet marinade, perfect for grilling or baking, a family favorite.
Prep Time
10 mins
Cook Time
10 mins
Marinating
2 hrs
Total Time
2 hrs 50 mins
Servings: 6
Calories: 358 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 whole chicken (cut up, or use your favorite cuts)
FOR THE MARINADE
- 4-6 Scotch bonnet peppers chopped
- 1 small red onion chopped
- 4-6 garlic cloves chopped
- 4 stalks scallions ends trimmed
- 1/4 cup soy sauce
- 1/4 cup vinegar use white vinegar or apple cider vinegar to your preference
- 2 tablespoons olive oil
- Juice from 1 large orange about ¾ cup orange juice
- Juice from half a lime lime juice
- 1 tablespoon freshly grated ginger
- 2 tablespoons brown sugar
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon dried thyme or use fresh if available
- salt and pepper to taste I usually use 1 teaspoon salt and 1 tablespoon black pepper
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.
Cup of Yum
Notes
- Heat Factor: Mild-Medium. The scotch bonnet peppers will bring some heat, though it won't translate to a lot of heat in the marinade process. If you'd like more heat, use more scotch bonnet peppers.
- Serving Sauce Option. Save some of the jerk marinade before marinating the chicken to heat and serve as a finishing sauce over the chicken, but it needs to be cooked. Bring it to a boil, then simmer 5 minutes to cook through.
Nutrition Information
Calories
358kcal
(18%)
Carbohydrates
9g
(3%)
Protein
25g
(50%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
95mg
(32%)
Sodium
476mg
(20%)
Potassium
374mg
(11%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
331IU
(7%)
Vitamin C
15mg
(17%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 358
% 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.