Cooked - Jamaican Jerk Chicken Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Jamaican Jerk Chicken Recipe

6.0

1 whole chicken (cut up, or use your favorite cuts)

4-6 Scotch Bonnet peppers (chopped)

1 small red onion (chopped)

4-6 garlic cloves (chopped)

4 stalks scallions (ends trimmed)

¼ cup soy sauce

¼ cup vinegar (use white vinegar or apple cider vinegar to your preference)

2 tablespoons olive oil

Juice from 1 large orange about ¾ cup (orange juice)

Juice from half a lime (lime juice)

1 tablespoon freshly grated ginger

2 tablespoons brown sugar

1 teaspoon nutmeg

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon dried thyme or use fresh if available

Salt and pepper to taste (I usually use 1 teaspoon salt and 1 tablespoon black pepper)

For the jerk marinade, add all of the marinade ingredients to a food processor or blender and process until smooth.
Next, poke some holes in your chicken with a knife to let the marinade permeate more deeply.
Set the chicken into a large bowl or into a sealable baggie. Pour the marinade over the chicken and rub it down. You can to completely cover the chicken with the marinade.
Cover and refrigerate. Marinate the chicken at least 2 hours, though you'll get more flavor penetration if you plan ahead and refrigerate overnight. Discard marinade.
TO GRILL THE CHICKEN. Heat a charcoal or gas grill to medium-high heat and lightly oil the grill grates. Grill the chicken for 12-20 minutes, or until the chicken is cooked through. It should measure 165 degrees F internally.
TO BAKE THE CHICKEN. Heat your oven to 400 degrees F. Bake the chicken for 35-40 minutes, or until the chicken is cooked through. It should measure 165 degrees F internally. Grilling is more traditional, but baking is easy.
Remove from heat and serve.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken

CuisineCaribbean

Occasions🍗Barbecue🎉Celebration📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created this week

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