Jerk Chicken
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
50 mins
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Additional Time
3 hrs
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Total Time
4 hrs 5 mins
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Servings
10
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Course
Main Course
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Cuisine
Jamaican
Jerk Chicken
Description
This recipe starts by trimming excess fat from chicken thighs and legs, then marinating them in a punchy mix of green onions, garlic, habanero (or scotch bonnet) peppers, fresh ginger, lime juice, soy sauce, brown sugar, and a combination of spices including black pepper, allspice, cinnamon, nutmeg, and fresh thyme. The marinade is coarsely processed and thoroughly rubbed onto the chicken pieces which marinate in a sealed bag in the refrigerator, allowing the bold flavors to permeate.
The chicken can be cooked in the oven at 375°F, placing the pieces on a foil-lined pan and broiling briefly at the end to brown the skin. Alternatively, grilling over medium-high heat gives a smoky char, with attention to managing flare-ups due to the marinade’s sugars. The cooked chicken is tender and juicy with a vibrant, spicy, and aromatic crust characteristic of jerk seasoning.
Adjusting the heat level can be done by swapping habanero with jalapeno and the marinade can be prepared with or without red onion based on preference.
Ingredients
- 10 chicken thighs and legs (about 3 lbs), trim excess fat and skin, bone-in, skin-on pieces
- 6 green onion cut into 2-inch pieces
- 4 garlic peeled and smashed, cloves
- 2 habanero pepper stem removed, or scotch bonnet pepper
- 1 1/2 inch ginger peeled and sliced, piece
- 1/3 cup lime juice fresh
- 1/4 cup soy sauce
- 1 1/2 Tbsp brown sugar
- 1 Tbsp thyme fresh leaves
- 1 tsp black pepper freshly ground
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Place chicken pieces in a gallon size resealable bag.
- Add remaining ingredients to a food processor and plus several times to chop (it should be somewhat coarse). Pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken. Let rest in refrigerator 3 - 24 hours.
- Oven instructions: Preheat oven to 375 degrees Fahrenheit. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.
- Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them. Bake in preheated oven until cooked through, about 45 - 50 minutes, while broiling during the last few minutes for better browning.
- Or grill instructions: preheat a gas grill to medium-high heat (about 400 degrees.) Clean grill grates and rub lightly with oil using tongs and an oiled paper towel.
- Grill until chicken is cooked through, turning occasionally (and reducing burning temperature slightly if it's browning too quickly) about 30 minutes.
Notes
- You can substitute green onions with 1/2 a small red onion if preferred.
- Adjust the chili heat to taste; use milder peppers like jalapeno for less spice.
- Wear gloves when handling hot peppers to avoid skin irritation.
User Reviews
Overall Rating
4.9
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