Description
An authentic Jamaican jerk chicken recipe marinated with aromatic spices and fiery scotch bonnet peppers, perfect for barbecues or quick dinners.
Ingredients
Scale
- 2 lbs (900g) chicken pieces (thighs, drumsticks, or breasts)
- 6 green onions (scallions), roughly chopped
- 3–4 scotch bonnet peppers (or habaneros), stems removed
- 1 medium onion, roughly chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 3 tablespoons lime juice (about 2 limes)
- 2 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground allspice (pimento)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cloves
Instructions
- In a food processor or blender, combine green onions, scotch bonnet peppers, onion, garlic, and ginger. Pulse until roughly chopped. Add soy sauce, brown sugar, lime juice, vegetable oil, apple cider vinegar, and all the spices. Blend until smooth.
- Pat the chicken pieces dry and score the skin. Place in a bowl or zip-lock bag, coat with the marinade, and refrigerate for at least 2 hours, preferably overnight.
- Remove the chicken 30 minutes before cooking. Preheat the grill or oven to the appropriate temperature.
- For grilling: Oil the grill grates, grill chicken skin-side down for 6-8 minutes per side until cooked through.
- For baking: Arrange chicken on a wire rack over a baking sheet, bake at 425°F (220°C) for 25-30 minutes, until internal temperature reaches 165°F (74°C), broil for extra crispiness.
- Allow to rest for 5 minutes, garnish with lime and cilantro, and serve hot.
Notes
Wear gloves when handling scotch bonnets. Marinate overnight for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg