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Jerk Chicken

Jamaican jerk chicken marinated in a fiery blend of scotch bonnet peppers, allspice, thyme, and garlic, then grilled until charred and juicy. Served with rice and peas.

DinnerJamaicanMedium

20 min

Prep

35 min

Cook

55 min

Total

Servings

Medium

Difficulty

Instructions

Blend all marinade ingredients (scotch bonnet, green onions, garlic, thyme, allspice, soy sauce, lime juice, brown sugar, oil, cinnamon, nutmeg, salt) into a paste using a food processor.

Tip: Wear gloves when handling scotch bonnet peppers. The capsaicin will burn your skin and eyes for hours.

Score the chicken pieces with a knife (2-3 cuts per piece). Rub the marinade all over, getting it into the cuts. Marinate for at least 2 hours, preferably overnight.

Preheat grill to medium heat (350F). If using an oven, preheat to 400F.

Grill the chicken for 30-35 minutes, turning every 8-10 minutes, until charred on the outside and cooked through (165F internal). For oven, bake on a wire rack for 35-40 minutes, then broil for 2-3 minutes for char.

Let rest for 5 minutes. Serve with rice and peas, fried plantains, or a simple coleslaw.

Nutrition per Serving

420kcal

Calories

38g

Protein

Carbs

26g

Fat

Fiber

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Jerk Chicken

Ingredients

For the chicken

For the marinade

Instructions

Nutrition per Serving

Tags

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