Jason's Jerk Chicken
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Jason's Jerk Chicken
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This tasty tropical recipe for jerk chicken was inspired by a recent family vacation that included a stop in Jamaica. Try it with your family tonight!
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Ingredients
- 1/2 yellow onion roughly chopped
- 4 scallions white and green parts
- 2 habanero peppers seeds and stems removed
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 teaspoons allspice ground
- 1 1/2 teaspoons pepper
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons thyme dried
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 orange juiced
- 1 lime juiced
- 3 1/2 pounds chicken bone-in, cut into parts, skin on
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Instructions
- Combine all ingredients, except chicken, in a blender and blend until smooth.
- Place chicken in a shallow bowl or baking dish and cover with marinade, pushing some under the skin. Cover and refrigerate for a few hours to overnight (longer is better).
- Prepare a charcoal fire and grill until chicken is no longer pink in the middle (reaching an internal temperature of 165 degrees F), flipping once (about 12-15 minutes per side). See notes for more grilling options.
Notes
- Nutrition Facts Jason's Jerk Chicken Amount Per Serving Calories 572 Calories from Fat 378 % Daily Value* Fat 42g65%Saturated Fat 10g63%Cholesterol 143mg48%Sodium 1011mg44%Potassium 530mg15%Carbohydrates 10g3%Fiber 2g8%Sugar 4g4%Protein 37g74% Vitamin A 475IU10%Vitamin C 29.7mg36%Calcium 72mg7%Iron 2.7mg15% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 572
- Calories from Fat 378
- % Daily Value*
- Fat 42g
- 65%
- Saturated Fat 10g
- 63%
- Cholesterol 143mg
- 48%
- Sodium 1011mg
- 44%
- Potassium 530mg
- 15%
- Carbohydrates 10g
- 3%
- Fiber 2g
- 8%
- Sugar 4g
- 4%
- Protein 37g
- 74%
- Vitamin A 475IU
- 10%
- Vitamin C 29.7mg
- 36%
- Calcium 72mg
- 7%
- Iron 2.7mg
- 15%
- Be very careful handling hot peppers and the marinade. I highly recommend using rubber or latex gloves. Do not touch your eyes after handling peppers.
- Scotch Bonnet peppers are the traditional Caribbean pepper used for jerk chicken but are not common in US stores. The habanero is a cousin and tastes very similar, which is why I have called for it in this recipe. If you cannot find either type of pepper you could substitute other hot peppers, but the flavor will not be the same.
- Feel free to use whatever cuts of chicken you want, but we prefer a mix of white and dark meat with skin on.
- The best flavor will come from slow cooking (low temperature, more time) over charcoal or smoking with wood, however I think you'll still be happy with this marinade even if you use a gas grill!
- We recommend organic ingredients when feasible.
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