Authentic Jamaican Jerk Chicken
Fiery, smoky, and intensely flavorful chicken marinated in a blend of allspice, thyme, and Scotch bonnet peppers.
Ingredients
Chicken
- 1 whole chicken, cut into pieces (or 8 bone-in thighs)
Jerk Marinade
- 3 Scotch bonnet peppers (or habaneros)
- 1 bunch green onions
- 4 cloves garlic
- 1 piece ginger
- 2 tbsp fresh thyme
- 1 tbsp ground allspice
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
Serving
- Rice and peas
- Fried plantains
Instructions
Blend Marinade
In a food processor, combine the Scotch bonnet peppers, green onions, garlic, ginger, thyme, allspice, soy sauce, brown sugar, and lime juice. Blend into a thick paste.
Prep Chicken
Score the chicken pieces lightly with a knife so the marinade can penetrate deeply into the meat.
Marinate
Rub the jerk paste all over the chicken, making sure to get it under the skin as well. Cover and refrigerate for at least 12 hours (overnight is best).
Prepare Grill
Prepare a charcoal grill for two-zone indirect grilling. Add soaked pimento wood chips (or hickory) to the coals for authentic smoke flavor.
Grill
Place the chicken over the cooler side of the grill, close the lid, and cook for 30-40 minutes. Move to the hot side for the last 5 minutes to char the skin.
Serve
Chop the chicken into smaller pieces and serve hot alongside traditional Jamaican rice and peas and sweet fried plantains.
Nutrition Facts
* Based on a 2,000 calorie diet.