📝 About This Recipe
Transport your taste buds to the shores of Montego Bay with this quintessential Caribbean classic. This recipe captures the soul of Jamaica, featuring chicken marinated in a complex blend of fiery scotch bonnet peppers, aromatic allspice, and fresh thyme. The result is a perfect harmony of heat, sweetness, and deep earthiness that is traditionally grilled to achieve a signature charred, smoky finish.
🥗 Ingredients
The Poultry
- 3 pounds Chicken Thighs and Drumsticks (bone-in, skin-on for maximum flavor)
- 2 pieces Lime (juiced, for cleaning and marinating)
Jerk Marinade
- 3-4 pieces Scotch Bonnet Peppers (seeded for less heat, or kept whole for authentic fire)
- 6 stalks Green Onions (roughly chopped)
- 1/2 piece Yellow Onion (chopped)
- 5 pieces Garlic Cloves (peeled)
- 2 inch piece Fresh Ginger (peeled and sliced)
- 1 tablespoon Fresh Thyme (leaves only)
- 2 tablespoons Ground Allspice (the essential 'pimento' flavor)
- 2 tablespoons Brown Sugar (to balance the heat)
- 1/4 cup Soy Sauce (low sodium preferred)
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Vegetable Oil
- 1/2 teaspoon each Ground Nutmeg and Cinnamon
👨🍳 Instructions
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1
Rinse the chicken pieces with water and the juice of one lime. Pat them thoroughly dry with paper towels to ensure the marinade sticks properly.
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2
Using a sharp knife, make 2-3 deep slashes in the skin and flesh of each chicken piece. This allows the marinade to penetrate deep into the bone.
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3
In a food processor or blender, combine the Scotch Bonnet peppers, green onions, yellow onion, garlic, ginger, thyme, allspice, brown sugar, soy sauce, vinegar, oil, nutmeg, and cinnamon.
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4
Pulse the ingredients until a thick, slightly chunky paste forms. Do not over-process into a liquid; some texture is desirable.
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5
Place the chicken in a large glass bowl or a heavy-duty resealable plastic bag. Pour the marinade over the chicken, ensuring every piece is generously coated, even inside the slashes.
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6
Seal and refrigerate for at least 4 hours, though overnight (12-24 hours) is highly recommended for the best flavor profile.
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7
Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
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8
Preheat your grill to medium-high heat (about 375°F/190°C). If using charcoal, set up a two-zone fire for direct and indirect heat.
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9
Lightly oil the grill grates. Place the chicken skin-side down over direct heat for 4-5 minutes until you achieve dark, caramelized grill marks.
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10
Flip the chicken and move it to the indirect heat side of the grill. Cover the grill to maintain a steady temperature.
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11
Cook for 35-45 minutes, turning occasionally. Brush any remaining marinade onto the chicken during the first 20 minutes of cooking (stop after that to ensure the marinade cooks through).
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12
The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear.
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13
Remove the chicken from the grill and let it rest on a platter for 10 minutes to allow the juices to redistribute before serving.
💡 Chef's Tips
Always wear gloves when handling Scotch Bonnet peppers to avoid skin irritation. For a truly authentic smoky flavor, add pimento wood chips or soaked allspice berries to your charcoal. If you don't have a grill, you can roast the chicken in the oven at 400°F (200°C) on a wire rack, finishing under the broiler for 2 minutes. Don't skip the allspice; it is the backbone of the jerk flavor profile. Balance the heat by adjusting the number of peppers—Habaneros are a great substitute if Scotch Bonnets are unavailable.
🍽️ Serving Suggestions
Serve with traditional Jamaican Rice and Peas cooked in coconut milk. Add a side of fried sweet plantains to provide a sugary contrast to the spicy chicken. A crisp, cold Jamaican lager or a refreshing ginger beer is the perfect beverage pairing. Include a fresh mango salsa or a simple cabbage slaw to brighten the plate. Offer extra lime wedges on the side for a final squeeze of acidity.