Jerk Chicken — A Little Flavor, A Good Meal
Jerk chicken brings aromatic seasoning and a lively kick to the center of the table. This traditional Jamaican dish is all about the perfect balance of heat and sweet, combining the fiery punch of Scotch Bonnet peppers with the warm, earthy notes of allspice and thyme.
Whether you are grilling it over pimento wood or roasting it in the oven, the secret lies in the marinade. Allowing the chicken to soak in the vibrant blend of scallions, ginger, garlic, and spices ensures that every bite is packed with bold, smoky flavor.
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Jerk Chicken
Course: Main CourseCuisine: JamaicanDifficulty: Medium6
15
minutes40
minutesThis authentic Jerk Chicken recipe features tender chicken marinated in a vibrant blend of fiery Scotch Bonnet peppers and traditional Jamaican jerk spices, delivering a perfectly balanced, smoky, and spicy flavor.
Ingredients
- For jerk marinade
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
2 tablespoons fresh ginger, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
- For chicken
4 chicken breast halves with skin and bones (3 pounds), halved crosswise
2 1/2 to 3 pounds chicken thighs and drumsticks
Directions
- Make marinade:
- Blend all marinade ingredients in a blender until smooth.
- Marinate the chicken:
- Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
- Let chicken stand at room temperature 1 hour before cooking.
- To cook chicken using a charcoal grill:
- Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
- When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
- To cook chicken using a gas grill:
- Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
COOKING TIPS
SIMPLY SIMON SAYS…
You can jerk more than chicken
You can make jerk pork, jerk shrimp, jerk wings; jerk tofu? You get the idea, try it and let us know what you did.
Get that real flavor
In Jamaica, jerk chicken is prepared over pimento wood. To recreate that authentic flavor at home, add pimento berries to your smoker box or place them on the hot coals.
If you can’t grill, you can roast
Roast the chicken in 2 large shallow baking pans in the upper and lower thirds of a 400°F oven. Switching position of pans halfway through roasting. Roast for 40 to 45 minutes.
SERVE IT UP
PERFECT PAIRINGS
Great food deserves great company.
Quick Rice & Peas
A rice-and-peas side that welcomes rich sauces and aromatic seasoning.
Hawaiian Style Potato Mac Salad
A creamy, comforting side to set beside a boldly seasoned main.
Cabbage Salad
A crisp, refreshing side to balance the richer flavors on the plate.
KEEP COOKING
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