Description
Experience the rich, vibrant flavors of the Caribbean with this Authentic Caribbean Jerk Chicken recipe. Featuring a bold marinade of allspice, thyme, Scotch bonnet peppers, and a medley of spices, this dish promises a perfect balance of heat and sweetness. Whether grilled or baked, the chicken comes out tender, juicy, and packed with irresistible island spices, making it an ultimate crowd-pleaser for any occasion.
Ingredients
Scale
Chicken
- Chicken pieces (legs, thighs, or breasts) – 4 servings
Jerk Marinade
- 1 teaspoon ground allspice
- 1 tablespoon fresh or dried thyme
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 3 cloves garlic, minced
- 2 Scotch bonnet peppers (or substitute hot chili peppers), finely chopped
- 1 tablespoon freshly grated ginger
- 3 sliced green onions
- ¼ cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Marinade: In a large bowl, whisk together ground allspice, thyme, cinnamon, nutmeg, minced garlic, finely chopped Scotch bonnet peppers, freshly grated ginger, sliced green onions, soy sauce, olive oil, brown sugar, fresh lime juice, salt, and black pepper until well combined into a flavorful jerk marinade.
- Marinate the Chicken: Add the chicken pieces to the marinade, turning them to coat evenly. Cover the bowl with plastic wrap or transfer the chicken and marinade to a sealed bag. Refrigerate for at least 1 hour, ideally overnight, to allow the flavors to deeply penetrate the meat.
- Preheat Cooking Surface: Prepare your grill by heating it to medium-high heat, or preheat your oven to 400°F (200°C) if baking.
- Cook the Chicken: If grilling, place the chicken over direct heat and cook for 30–40 minutes, turning occasionally, ensuring the internal temperature reaches 165°F (75°C) and the skin is crisp and caramelized. If baking, arrange the marinated chicken pieces on a parchment-lined baking sheet and bake for 30–40 minutes until fully cooked with a crispy exterior.
- Rest the Chicken: Remove the chicken from the heat source and let it rest for 5–10 minutes to allow the juices to redistribute, enhancing tenderness.
- Serve: Optionally, drizzle the chicken with any leftover marinade before serving to intensify the flavor profile.
Notes
- For less heat, reduce or omit Scotch bonnet peppers; substitute with milder chili peppers.
- Marinating overnight yields the best depth of flavor.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (75°C).
- Leftover marinade can be boiled separately to use as a sauce if desired.
- Serve with traditional Caribbean sides like rice and peas, plantains, or coleslaw for a full meal experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Caribbean
