📝 About This Recipe
Transport your taste buds to the vibrant shores of Jamaica with this authentic, smoke-kissed Jerk Chicken. This dish is defined by its complex balance of fiery Scotch bonnet peppers, warm allspice, and aromatic thyme, creating a deep umami profile that is both sweet and spicy. Marinated deeply and grilled to charred perfection, it represents the soul of Caribbean street food in every succulent bite.
🥗 Ingredients
The Poultry
- 4 pounds Whole Chicken (cut into pieces (thighs, drumsticks, breasts) with skin on)
The Jerk Marinade
- 3-5 Scotch Bonnet Peppers (seeded for less heat, or kept whole for authentic fire)
- 6 stalks Green Onions (roughly chopped)
- 1/2 Yellow Onion (roughly chopped)
- 5 cloves Fresh Garlic (peeled)
- 2 inch piece Fresh Ginger (peeled and sliced)
- 2 tablespoons Fresh Thyme (leaves only)
- 2 tablespoons Ground Allspice (the essential 'pimento' flavor)
- 2 tablespoons Dark Brown Sugar (packed)
- 1/4 cup Soy Sauce (low sodium preferred)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1/4 cup White Vinegar
- 2 tablespoons Vegetable Oil
- 1/2 teaspoon each Cinnamon and Nutmeg (ground)
- 1 teaspoon each Kosher Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Prepare the chicken by patting it dry with paper towels. Use a sharp knife to make shallow diagonal slashes into the meat of the chicken pieces; this allows the marinade to penetrate deep into the bone.
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2
In a food processor or high-speed blender, combine the Scotch bonnet peppers, green onions, yellow onion, garlic, ginger, thyme, allspice, brown sugar, soy sauce, lime juice, vinegar, oil, cinnamon, nutmeg, salt, and pepper.
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3
Pulse the mixture until it forms a thick, slightly chunky paste. Do not over-process into a liquid; you want some texture to cling to the meat.
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4
Place the chicken pieces in a large glass bowl or a heavy-duty resealable plastic bag. Pour the marinade over the chicken, ensuring every piece is thoroughly coated and the paste gets into the slashes you made.
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5
Seal the container and refrigerate for at least 4 hours, though 24 hours is highly recommended for the most authentic and intense flavor development.
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6
Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off, ensuring more even cooking on the grill.
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7
Preheat your grill to medium-high heat (about 375°F/190°C). If using a charcoal grill, set it up for two-zone cooking with coals on one side and a cool zone on the other.
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8
Lightly oil the grill grates. Place the chicken pieces skin-side down over the direct heat. Sear for 4-5 minutes per side until you achieve beautiful dark char marks.
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9
Move the chicken to the cooler side of the grill (indirect heat). Cover the grill and continue cooking for 35-45 minutes.
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10
During the last 10 minutes of cooking, you can brush any remaining marinade (that has been boiled for 5 minutes to make it safe) onto the chicken for an extra flavor punch.
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11
Check for doneness using an instant-read thermometer. The internal temperature should reach 165°F (74°C) for breasts and 175°F (80°C) for thighs.
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12
Remove the chicken from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring the meat stays moist.
💡 Chef's Tips
Always wear gloves when handling Scotch bonnet peppers to avoid painful skin or eye irritation. For an authentic smoky flavor, add pimento wood chips or 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 char. Don't skip the allspice; it is the signature ingredient that differentiates Jerk from other spicy marinades. If Scotch bonnets are unavailable, Habanero peppers are the best substitute for heat and fruitiness.
🍽️ Serving Suggestions
Traditional Rice and Peas (coconut milk-based kidney beans and rice). Sweet fried plantains to balance the intense heat of the chicken. A crisp, refreshing Caribbean cabbage slaw with a vinegar dressing. Ice-cold Jamaican ginger beer or a pale lager to cut through the spice. Grilled pineapple rings for a smoky, sweet garnish.