📝 About This Recipe
Transport your senses to the vibrant streets of Montego Bay with this quintessential Jamaican masterpiece. This recipe balances the fiery heat of Scotch bonnet peppers with the warm, aromatic notes of allspice and thyme, all mellowed by a hint of brown sugar. The result is a deeply marinated, char-grilled chicken that is succulent on the inside with a perfectly caramelized, spicy-sweet exterior.
🥗 Ingredients
The Chicken
- 3-4 lbs Chicken Thighs and Drumsticks (bone-in, skin-on for maximum flavor)
- 2 tablespoons Lime juice (for cleaning and prepping the meat)
The Authentic Jerk Marinade
- 2-4 Scotch Bonnet Peppers (seeded for less heat, or kept whole for a true kick)
- 6 stalks Scallions (Green Onions) (roughly chopped)
- 1/2 Yellow Onion (coarsely chopped)
- 5 pieces Garlic Cloves (peeled)
- 2 inch piece Fresh Ginger (peeled and sliced)
- 2 tablespoons Ground Allspice (Pimento) (the essential flavor of jerk)
- 1 tablespoon Fresh Thyme Leaves (or 1 teaspoon dried)
- 2 tablespoons Dark Brown Sugar (to help with caramelization)
- 1/4 cup Soy Sauce (for salt and depth)
- 2 tablespoons Apple Cider Vinegar (for tang)
- 2 tablespoons Vegetable Oil (to emulsify the marinade)
- 1/2 teaspoon each Nutmeg and Cinnamon (ground)
- 1 teaspoon each Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Rinse the chicken pieces with lime juice and cold water, then pat them thoroughly dry with paper towels to ensure the marinade sticks.
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2
Using a sharp knife, make 2-3 deep slashes in the thickest parts of the chicken pieces. This allows the marinade to penetrate deep into the bone.
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3
Prepare the marinade: In a food processor or blender, combine the Scotch bonnets, scallions, onion, garlic, ginger, allspice, thyme, brown sugar, soy sauce, vinegar, oil, nutmeg, cinnamon, salt, and pepper.
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4
Pulse the mixture until it forms a thick, slightly chunky paste. Do not over-process into a liquid; a little texture is desirable.
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5
Wearing gloves (to protect from the pepper oils), rub the marinade all over the chicken, making sure to get it into the slashes and under the skin.
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6
Place the chicken in a large glass bowl or a heavy-duty zip-top bag. Refrigerate for at least 4 hours, though overnight (up to 24 hours) is highly recommended for the best flavor.
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7
Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off, ensuring even cooking.
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8
Preheat your grill to medium-high heat (about 375°F/190°C). If using a charcoal grill, set it up for two-zone cooking (coals on one side, empty on the other).
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9
Lightly oil the grill grates. Place chicken pieces skin-side down over the direct heat to sear for about 5 minutes until you see beautiful char marks.
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10
Move the chicken to the cooler side of the grill (indirect heat). Close the lid and let it cook for 35-45 minutes.
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11
Baste the chicken occasionally with any leftover marinade during the first 20 minutes of cooking (stop basting after that to ensure the marinade cooks through).
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12
Check for doneness using an instant-read thermometer; the internal temperature should reach 165°F (74°C) at the thickest part of the thigh.
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13
Remove the chicken from the grill and transfer to a platter. Tent loosely with foil and let it rest for 10 minutes to allow the juices to redistribute.
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14
Garnish with fresh scallions and lime wedges before serving hot.
💡 Chef's Tips
Always wear gloves when handling Scotch bonnet peppers; the oils are incredibly potent and can burn your skin or eyes. If you don't have a grill, use a cast-iron grill pan to sear the chicken and finish it in a 400°F oven. For an authentic smoky flavor, add pimento wood chips or allspice berries to your charcoal. Don't skip the allspice; it is the defining flavor of Jamaican Jerk and cannot be substituted with just black pepper. If the chicken is browning too quickly, move it further from the heat source and lower the grill lid.
🍽️ Serving Suggestions
Serve with traditional Jamaican Rice and Peas to soak up the spicy juices. A side of fried sweet plantains provides a wonderful sugary contrast to the heat. Cool down the palate with a crisp Caribbean slaw made with cabbage, carrots, and a lime-vinegar dressing. Pair with a cold Red Stripe beer or a refreshing ginger beer. Add a slice of hard dough bread to mop up the extra jerk sauce.