Spicy Jamaican Jerk Chicken (Print Version)
# Ingredients:
→ Main Protein
01 -
One whole fresh chicken, broken down into pieces (or grab your preferred cuts like thighs and drumsticks)
→ Fiery Jerk Marinade
02 -
4 to 6 fresh Scotch bonnet chilies, roughly chopped (these pack serious heat!)
03 -
1 small red onion, diced
04 -
4 to 6 fresh garlic cloves, minced
05 -
4 green scallions, trimmed and ready to blend
06 -
1/4 cup good quality soy sauce
07 -
1/4 cup vinegar (white or apple cider works perfectly)
08 -
2 tablespoons extra virgin olive oil
09 -
Fresh juice from one large orange (roughly 3/4 cup)
10 -
Bright juice from half a lime
11 -
1 tablespoon freshly grated ginger root
12 -
2 tablespoons packed brown sugar
13 -
1 teaspoon ground nutmeg
14 -
1 teaspoon ground allspice berries
15 -
1 teaspoon warm cinnamon
16 -
1 teaspoon dried thyme leaves (fresh works beautifully too)
17 -
Sea salt and freshly cracked black pepper to your liking
# Instructions:
01 -
Toss all your marinade ingredients into a food processor or high-speed blender. Pulse until you've got a smooth, aromatic paste that smells like paradise.
02 -
Take a sharp knife and carefully poke small holes all over your chicken pieces. This helps that incredible marinade work its way deep into the meat for maximum flavor.
03 -
Place your chicken in a large mixing bowl or zip-lock bag. Pour that gorgeous marinade all over and massage it in really well, making sure every piece is completely coated. Cover tightly and let it chill in the fridge for at least 2 hours, though overnight gives you even more amazing flavor.
04 -
Heat your grill to medium-high and lightly oil those grates. Grill your marinated chicken for 12 to 20 minutes, turning as needed, until it's perfectly cooked through and hits 165°F on your thermometer.
05 -
If grilling isn't your thing, preheat your oven to 400°F and bake the chicken for 35 to 40 minutes until it reaches that safe internal temperature of 165°F. Both methods work wonderfully!
06 -
Let your beautiful jerk chicken rest for a few minutes after cooking, then serve it up hot with your favorite Caribbean sides.
# Notes:
01 -
This recipe brings mild to medium heat - the Scotch bonnets add authentic flavor without overwhelming spice. Want more fire? Just add extra peppers!
02 -
Pro tip: Save some marinade before adding the raw chicken, then simmer it for 5 minutes to create a delicious finishing sauce.
03 -
Marinating overnight really takes this dish to the next level - plan ahead if you can!