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Jay’s Jerk Chicken

Shruthi
Jay’s Jerk Chicken is packed with bold Jamaican-inspired flavors.A spicy marinade combines Scotch bonnet peppers, herbs, spices, and citrus.Chicken is marinated thoroughly for maximum flavor and tenderness.Grilling creates delicious smoky and caramelized edges.The recipe can also be prepared in an oven when grilling isn't available.Serve it with rice and peas, plantains, or fresh Caribbean-style sides.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Caribbean, Jamaican
Servings 4
Calories 480 kcal

Ingredients
  

For the Chicken

  • 3 lb (1.4 kg) chicken thighs, drumsticks, or mixed chicken pieces
  • 1 tablespoon vegetable oil
  • 1 tablespoon lime juice
  • 1 tablespoon orange juice
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar

For the Jerk Marinade

  • 4 scallions, roughly chopped
  • 4 garlic cloves
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 tablespoon brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vegetable oil

Instructions
 

Prepare the Chicken

  • Pat the chicken pieces dry with paper towels. Make a few shallow cuts into thicker pieces of chicken. This allows the jerk marinade to penetrate more effectively.

Make the Jerk Marinade

  • Add Scotch bonnet peppers, scallions, garlic, ginger, thyme, allspice, cinnamon, nutmeg, smoked paprika, black pepper, salt, brown sugar, lime juice, orange juice, soy sauce, vinegar, and oil to a blender or food processor.

Marinate the Chicken

  • Place the chicken in a large bowl or resealable food-safe bag. Pour the jerk marinade over the chicken and massage it thoroughly into every piece.
    Cover and refrigerate for at least 4 hours. For the best flavor, marinate overnight.

Prepare the Grill

  • Preheat a grill to medium heat. Lightly oil the grates to help prevent sticking.
    Remove the chicken from the refrigerator about 15–20 minutes before cooking.

Grill the Chicken

  • Place the chicken on the grill and cook over medium heat, turning occasionally.
    Brush with additional marinade only if it has not been in contact with raw chicken. Otherwise, use a fresh portion of marinade.
    Continue grilling until the chicken develops a beautiful charred exterior and reaches a safe internal temperature of 165°F (74°C).

Rest

  • Transfer the cooked chicken to a clean plate and let it rest for approximately 5–10 minutes. This helps retain its juices.

Serve

  • Garnish with fresh scallions and thyme. Serve hot with Jamaican rice and peas, fried plantains, coconut rice, coleslaw, or grilled vegetables.

Notes

  • Scotch bonnet peppers are very hot, so adjust the amount according to your spice preference.
  • Removing the seeds and membranes can help reduce some of the heat.
  • Chicken thighs generally stay juicier than chicken breast during grilling.
  • Marinating overnight produces the deepest flavor.
  • Allspice is an important ingredient in traditional Jamaican jerk seasoning.
  • Don't cook chicken directly over extremely high heat for the entire cooking time because the marinade can burn.
  • Always use a clean utensil for cooked chicken.
  • Allow the chicken to rest before cutting and serving.

 

Keyword Caribbean Chicken, Easy Grilled Chicken, Jamaican Jerk Chicken, Jerk Chicken, Jerk Marinade, Spicy Chicken Curry