Jamaican Jerk Chicken Recipe
This authentic Jamaican Jerk Chicken recipe features marinated chicken thighs and legs infused with bold spices, fresh herbs, and a hint of heat from Scotch bonnet peppers. The chicken is marinated for several hours to absorb the complex flavors, then cooked to perfection either in the oven or on the grill, resulting in juicy, flavorful, and slightly charred meat. Perfectly paired with rice and fresh lime wedges, this recipe brings vibrant Caribbean taste to your table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (oven) or 30 minutes (grill)
- Total Time: 4 hours 15 minutes (including marinating time)
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Jamaican
Ingredients
Scale
Chicken
- 10 chicken pieces (bone-in and skin-on thighs and legs, about 3 lbs, trimmed of excess fat and skin)
Marinade
- 6 green onions, roughly chopped
- 6 cloves garlic, peeled and smashed
- 2 jalapeno peppers, seeds and stem removed
- 2 red chiles or Scotch bonnet peppers, seeds and stem removed
- 1 1/2 inch piece ginger, peeled and chopped
- 1/3 cup fresh lime juice
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley leaves
- 1 lime, zested
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Marinate: Place the chicken pieces in a gallon-size resealable Ziploc bag. In a food processor, add green onions, garlic, jalapenos, red chiles, ginger, lime juice, soy sauce, brown sugar, thyme, parsley, lime zest, black pepper, allspice, cinnamon, and nutmeg. Pulse until coarsely chopped, maintaining some texture rather than blending into a smooth sauce.
- Combine marinade and chicken: Pour the marinade over the chicken in the bag, remove excess air, and seal tightly. Shake well to evenly coat all pieces. Refrigerate and marinate for at least 3 hours or preferably overnight to maximize flavor infusion.
- Oven cooking method (optional): Preheat the oven to 375°F (190°C). Line a large baking sheet with aluminum foil and lightly spray with non-stick cooking spray. Remove the chicken from marinade and place on the baking sheet, ensuring the pieces don’t touch for even cooking. Bake for 45 to 50 minutes until cooked through. During the last few minutes, switch to broil mode to crisp the skin, watching closely to prevent burning.
- Grill cooking method (optional): Preheat a gas grill to around 400°F (204°C). Clean the grill grates and lightly oil them to prevent sticking. Arrange the marinated chicken pieces on the grill and cook, turning occasionally, for approximately 30 minutes or until fully cooked and nicely charred.
- Serve: Remove chicken from oven or grill and serve hot with rice, fresh lime wedges, and garnish with chopped green onions for a vibrant and authentic Jamaican experience.
Notes
- For maximum flavor, marinate the chicken overnight.
- Adjust heat by using fewer jalapenos or Scotch bonnet peppers if you prefer milder spice.
- Keep an eye on chicken during broiling to avoid burning the skin.
- Use bone-in, skin-on chicken thighs and legs for juicy, flavorful results.
- Leftovers can be refrigerated up to 3 days and reheated gently.
- Pair with traditional Caribbean sides like rice and peas or fried plantains for a complete meal.
Keywords: Jamaican Jerk Chicken, Caribbean chicken recipe, spicy chicken, jerk marinade, grilled chicken, baked chicken
Find it online: https://zestywithzane.com/jamaican-jerk-chicken-recipe/
