Jerk Chicken Recipe
User Reviews
3.7
9 reviews
Good
Jerk Chicken Recipe
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This Jerk Chicken is hot hot hot from habañero and full of flavor from spices like allspice, fresh ginger, and cinnamon. Paired with a cold beer, this is the perfect dish for any time of the year.
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Ingredients
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- Juice and zest from 2 limes
- 5 to 8 scotch bonnet peppers or 10 habanero or serrano stems removed
- 1/2 yellow onion roughly chopped
- 8 garlic cloves peeled
- 3 scallions pale green and white part only
- 2 tablespoons light or dark brown sugar
- 1 tablespoon fresh thyme leaves (from 5 sprigs of thyme)
- 1 (2-inch) knob fresh ginger peeled
- 2 teaspoons kosher
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 3 pounds chicken (skin-on) I had a mix of dark meat: wings, drumsticks and thighs
- 1 lime for garnish
- 10 cilantro leaves for garnish
Instructions
To Make the Marinade:
- In a blender, add the olive oil, soy sauce, lime zest and juice, peppers, onion, garlic, scallions, brown sugar, thyme leaves, ginger, salt, cinnamon and allspice. Pulse until smooth, about 30 seconds. Add the chicken to a large bowl. Pour the jerk marinade over the chicken, cover with plastic wrap, and transfer to the fridge to marinate for at least 4 hours, ideally overnight.
To Grill the Jerk Chicken:
- To Cook on a Grill: Preheat your grill to medium-high heat. Rub the grill with oil. Place the chicken on the grill over a medium flame, and cook for about 10 minutes per side. I like to check on them to make sure they're not getting too much heat. Feel free to move them away from the flame if this happens and cover. Cook until the internal temperature reaches 165F.
To Cook the Jerk Chicken in a Grill Pan:
- First step is to open all your windows. You’ll need proper ventilation because the cooking of the marinade creates some intense vapors.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Spray a grill pan, set over medium-high heat, with cooking spray or rub a light coating of canola oil all over.
- When hot, add the chicken, skin-side down, cooking on each side until browned for about 5 minutes. You may need to do this in batches, depending on how big your pan is. Transfer the chicken to the baking sheet and place in the oven to bake for 25 to 30 minutes, until cooked throughout. Garnish with wedges of lime and cilantro leaves.
Equipments used:
Notes
- Tips and Tricks:
- Heat Levels: Five scotch bonnet peppers will give you jerk chicken with a kick (I love spicy food). While eight scotch bonnet peppers will give you super spicy jerk chicken. Heat enthusiasts should 6-8 scotch bonnet peppers.
Nutrition Information
Show Details
Serving
6g
Calories
198kcal
(10%)
Carbohydrates
12g
(4%)
Protein
12g
(24%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
20mg
(7%)
Sodium
2mg
(0%)
Potassium
20mg
(1%)
Sugar
3g
(6%)
Vitamin A
21IU
(0%)
Vitamin C
2mg
(2%)
Calcium
4mg
(0%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 198kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 12g | 24% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 2mg | 0% |
| Potassium | 20mg | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 4mg | 0% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
9 reviews
Good
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