Jamaican Jerk Chicken Recipe – Spicy, Smoky, and Packed with Flavor

Get ready to transport your taste buds to the Caribbean with this classic Jamaican Jerk Chicken recipe. Bursting with bold spices, aromatic herbs, and a hint of smoky heat, this dish is a celebration of traditional Jamaican flavors. Whether you’re grilling it outdoors or baking it in the oven, Jamaican jerk chicken is guaranteed to bring unforgettable flavors to the table.

Key Information

• Preparation Time: 20 minutes (plus 2 hours marinating time)
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes (plus marinating)
• Number of Servings: 4
• Serving Size: 1 piece of chicken (thigh, drumstick, or breast)

Nutritional Information (Per Serving)

• Calories: 380 kcal
• Protein: 28g
• Carbohydrates: 6g
• Fat: 27g
• Fiber: 2g

Ingredients List

• 4 bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts)

For the Jerk Marinade:

• 6 green onions (scallions), roughly chopped
• 1 medium onion, roughly chopped
• 3 cloves garlic
• 2 habanero or Scotch bonnet peppers, seeded for less heat (optional), chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon ground allspice
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil or olive oil
• Juice of 1 lime
• Salt and black pepper, to taste

Detailed Method of Preparation

1. Prepare the Marinade:
   In a blender or food processor, combine green onions, onion, garlic, peppers, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, vegetable oil, and lime juice. Blend until smooth to create a thick, fragrant marinade. Season with salt and black pepper to taste.
2. Marinate the Chicken:
   Place the chicken pieces in a large bowl or zip-lock bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag (or cover the bowl) and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare the Grill (or Oven):
   • For Grilling: Preheat your grill to medium-high heat (about 400°F / 200°C). If using charcoal, allow the coals to turn white and ashy before grilling.
   • For Oven-Baking: Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.
4. Cook the Chicken:
   • Grilling Method: Place the marinated chicken on the grill, skin-side down. Cook for about 20 minutes per side, or until the internal temperature reaches 165°F (74°C). Baste with extra marinade if desired while grilling to intensify the flavor.
   • Oven-Baking Method: Place chicken on the prepared baking sheet, skin-side up. Bake for 40-45 minutes, or until the skin is crispy and the internal temperature reads 165°F (74°C).
5. Serve:
   Remove the chicken from the grill or oven, let it rest for a few minutes, and serve hot. Pair with rice and peas, fried plantains, or a fresh side salad for an authentic Jamaican meal.

Tips for Culinary Success

• Choose the Right Pepper: Scotch bonnet peppers are traditional in Jamaican jerk, but they pack a lot of heat. If you prefer milder spice, use habanero peppers or even jalapeños.
• Marinate Longer for Maximum Flavor: While a minimum of 2 hours is fine, overnight marination yields the most flavorful results.
• Grill for Authentic Smokiness: Grilling is ideal for jerk chicken, as it adds an authentic smoky flavor. Use wood chips (like pimento wood if available) for an even more traditional taste.
• Adjust Spice Level: If you prefer a milder heat, reduce the amount of peppers or remove the seeds and membranes before blending.

Frequently Asked Questions (FAQs)

1. Can I make jerk chicken without a grill?
Yes! You can bake jerk chicken in the oven at 400°F (200°C) for 40-45 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C). For a smoky effect, try adding a few drops of liquid smoke to the marinade.

2. What’s the difference between habanero and Scotch bonnet peppers?
While they have a similar heat level, Scotch bonnet peppers have a fruity, sweet flavor that’s unique to Caribbean cuisine. Habaneros are more commonly available outside the Caribbean and work as a good substitute if Scotch bonnets aren’t available.

3. Can I use boneless, skinless chicken for this recipe?
Yes, but bone-in, skin-on chicken pieces tend to retain more moisture and flavor. If using boneless chicken, reduce the cooking time to avoid drying it out.

4. How long can I store leftover jerk chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop for best results.

Get ready to savor the taste of Jamaica with every bite of this smoky, spicy jerk chicken! Whether you’re hosting a summer barbecue or craving something with a kick, this Jamaican jerk chicken recipe is a must-try for any spice lover. Pair it with classic Caribbean sides, and enjoy an unforgettable feast that brings the flavors of the islands straight to your table.