Description
A recipe for making flavorful Jamaican Jerk Chicken using a traditional marinade, suitable for grilling or baking.
Ingredients
Scale
- 3 lbs chicken pieces (thighs, legs, or breasts)
- 1/2 cup soy sauce
- 1/4 cup vegetable oil
- 1/4 cup fresh lime juice
- 2 tablespoons brown sugar
- 2 tablespoons fresh ginger, grated
- 1 tablespoon ground allspice
- 1 tablespoon dried thyme
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 scotch bonnet pepper, minced (remove seeds for less heat)
- 4 scallions, chopped
- 4 cloves garlic, minced
Instructions
- In a bowl, combine the soy sauce, vegetable oil, lime juice, brown sugar, ginger, allspice, thyme, cinnamon, pepper, salt, scotch bonnet pepper, scallions, and garlic. Mix well to create the jerk marinade.
- Place the chicken pieces in a large resealable bag or non-reactive dish. Pour the marinade over the chicken, ensuring all pieces are coated.
- Refrigerate the chicken for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.
- Preheat your grill to medium heat (about 350°F) or preheat your oven to 400°F (200°C).
- If grilling, place the chicken on the oiled grates. Grill for 20 to 25 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) and the skin is slightly charred.
- If baking, place the chicken on a baking sheet lined with foil. Bake for 35 to 45 minutes, or until the internal temperature reaches 165°F (74°C). Baste with any remaining marinade halfway through cooking.
- Let the chicken rest for 5 minutes before serving.
Notes
- For a smoky flavor when baking, add a small piece of soaked wood chip to the bottom of the oven or use liquid smoke in the marinade.
- Adjust the amount of scotch bonnet pepper based on your preferred spice level.
- Serve this chicken with rice and peas for a complete meal.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Grilling or Baking
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 38
- Cholesterol: 110