Name: Jerk Chicken
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Ingredients: 3 tablespoons Olive oil; 2 tablespoons Soy sauce; Juice and zest from 2 Limes; 5 to 8 Scotch bonnet peppers (or 10 habanero or serrano, stems removed); 1/2 Yellow onion (roughly chopped); 8 Garlic cloves (peeled); 3 Scallions (pale green and white part only); 2 tablespoons Light or dark brown sugar; 1 tablespoon Fresh thyme leaves ((from 5 sprigs of thyme)); 1 (2-inch) knob Fresh ginger (peeled); 2 teaspoons Kosher salt; 1 1/2 teaspoons Ground cinnamon; 1 teaspoon Ground allspice; 3 pounds Chicken (skin-on) (I had a mix of dark meat: wings, drumsticks and thighs); 1 Lime (for garnish); 10 Cilantro leaves (for garnish)

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There’s something truly magical about the moment you take that first bite of Jerk Chicken. For me, it evokes memories of summer barbecues with friends, laughter echoing into the night, and the tantalizing aroma of spices filling the air. I remember the first time I tried it; the bold flavors burst in my mouth, a perfect blend of heat and sweetness. Whether it’s a casual family dinner or a festive gathering, Jerk Chicken never fails to impress. The smoky, charred exterior and juicy interior make it a favorite at our table, and I bet it’ll become a staple in your home, too.

Recipe Snapshot

Total Time:
8 hr 30 mins

Prep Time:
480 mins

Cook Time:
30 mins

Difficulty:
Hard

Calories:
420 kcal

Protein:
31 g

Diet:
Vegan, Gluten-Free

Fat:
27 g

Tools Used:
Blender, Large bowl, Pair of tongs, Outside grill or grill pan

The Magic of This Jerk Chicken

It’s All About the Flavor

The first reason I absolutely love Jerk Chicken is the explosion of flavor it brings. The marinade, made from ingredients like spicy scotch bonnet peppers, thyme, and allspice, creates a unique taste that’s both fiery and aromatic. It’s the kind of dish that makes your taste buds sing!

Perfect for Any Occasion

Jerk Chicken is incredibly versatile. Whether you’re hosting a summer barbecue, celebrating a holiday, or simply cooking for yourself, it fits any occasion perfectly. You can even serve it at family gatherings or potlucks, and it’ll always be a hit.

It’s Easy to Prepare

Another reason to love this dish is how simple it is to prepare. With just a bit of marinating time needed, you can throw everything into a blender, blend it up, and marinate your chicken. It doesn’t require any advanced cooking skills, making it accessible for everyone!

Healthy and Wholesome

I appreciate that Jerk Chicken can be a healthier choice, especially when you opt for skin-on chicken with dark meat. It’s packed with protein and can be paired with lots of veggies or healthy sides, helping you create a balanced meal.

Brings People Together

Finally, there’s something about savoring Jerk Chicken that just brings people together. Sharing food is a universal language, and this dish has a way of sparking joy and conversation around the table. I adore the communal feel it creates when everyone digs into a delicious meal.

Key Ingredients for Jerk Chicken

When it comes to Jerk Chicken, the ingredients play a crucial role in delivering that signature flavor. Each component contributes to the rich tapestry of tastes and aromas that define this dish. From the fiery scotch bonnet peppers to the earthy thyme, these ingredients work in harmony to create a mouthwatering experience.

3 tablespoons of olive oil: Adds richness and helps the marinade stick to the chicken.
2 tablespoons of soy sauce: Introduces an umami flavor that enhances the dish.
Juice and zest from 2 limes: Provides acidity and brightness to the marinade.
5 to 8 scotch bonnet peppers: Offers a fiery kick; adjust based on your heat preference.
1/2 yellow onion: Adds sweetness and depth to the flavor profile.
8 garlic cloves: Brings a robust flavor that complements the spices beautifully.
3 scallions: Adds a fresh, mild onion flavor to the marinade.
2 tablespoons of brown sugar: Balances the heat and enhances caramelization.
1 tablespoon of fresh thyme leaves: Imparts an aromatic earthiness.
1 (2-inch) knob of fresh ginger: Adds warmth and a slight spiciness.
2 teaspoons of kosher salt: Essential for flavor enhancement.
1 1/2 teaspoons of ground cinnamon: Introduces warmth and sweetness.
1 teaspoon of ground allspice: A key spice in jerk seasoning for depth of flavor.
3 pounds of chicken (skin-on): The main star of the dish, providing protein and texture.
1 lime, for garnish: Adds a fresh touch when serving.
10 cilantro leaves, for garnish: A vibrant touch to finish the dish.

Recipe Steps for Jerk Chicken

Cooking Jerk Chicken is a delightful experience filled with aromatic spices and bold flavors. Let’s dive into the steps that will guide you to create this amazing dish. Remember, the key is to marinate your chicken well to let all those flavors penetrate.

Start by preparing your marinade. In a blender, combine olive oil, soy sauce, the juice and zest from 2 limes, scotch bonnet peppers, yellow onion, garlic, scallions, brown sugar, thyme leaves, fresh ginger, kosher salt, ground cinnamon, and ground allspice. Pulse until the mixture is smooth, around 30 seconds. The vibrant color and aroma of the marinade will be irresistible!
Once blended, pour the marinade over the chicken in a large bowl. Use a pair of tongs to ensure every piece is thoroughly coated. Cover the bowl with plastic wrap and transfer it to the fridge. Marinate for at least 4 hours, but if you can, leave it overnight for maximum flavor.
Next, prepare your grill by preheating it to medium-high heat. This is crucial for getting that perfect char on your chicken. Once the grill is hot, rub it lightly with oil to prevent sticking.
Take the marinated chicken out of the fridge. Carefully place the pieces on the grill over medium flame. I usually cook them for around 10 minutes per side. Keep an eye on them to ensure they don’t get too charred. If you notice they’re cooking too quickly, feel free to move them away from the direct flame. Cover the grill to help cook the chicken through.
While grilling, don’t forget about ventilation! Open your windows or turn on your kitchen fan, as the marinade can create some potent vapors. Trust me, you’ll want to avoid any smoke alarms going off!
If you prefer to bake, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. This will make cleanup easier later on.
For those baking the chicken, you’ll want to sear it first. Heat a grill pan over medium-high heat and spray it with cooking spray or rub it with canola oil. Place the chicken skin-side down and cook until browned, about 5 minutes. If your pan is small, work in batches to avoid overcrowding.
After browning, transfer the chicken to the lined baking sheet. Bake in the oven for 25 to 30 minutes until the internal temperature reaches 165F. This ensures that your chicken is cooked through and safe to eat.
Once done, remove your Jerk Chicken from the oven or grill. Let it rest for a few minutes. This will help the juices redistribute, making for a more succulent bite.
Finally, garnish your Jerk Chicken with wedges of lime and fresh cilantro leaves. Serve it hot and enjoy the symphony of flavors!

Things Worth Knowing

Marination is Key: The longer you marinate your chicken, the more flavorful it will be. Ideally, aim for overnight marination.
Heat Levels Matter: Adjust the number of scotch bonnet peppers based on your heat preference. Start with fewer if you’re unsure!
Use Fresh Ingredients: Fresh herbs and spices will elevate your dish. Try to use fresh thyme and ginger for the best results.
Check Doneness: Use a meat thermometer to check the internal temperature of the chicken. It should reach at least 165F.

Helpful Notes about Jerk Chicken

When preparing Jerk Chicken, there are a few things to keep in mind to ensure the best results. Here are some tips to guide you.

Storage: Store any leftover Jerk Chicken in an airtight container in the fridge for up to three days. Reheat thoroughly before serving.
Freezing: You can freeze marinated chicken before cooking it. Just ensure it’s sealed well to avoid freezer burn.
Pairing: This dish pairs wonderfully with rice and peas, grilled vegetables, or a fresh salad.
Serving Suggestions: Serve with lime wedges and extra cilantro for added freshness. Consider a mango salsa on the side for a sweet contrast to the heat.
Make it a Feast: Consider serving Jerk Chicken with traditional Caribbean sides like festival dumplings or fried plantains.

Side Dish Ideas for Jerk Chicken

Rice and Peas: This classic Caribbean side complements the spicy flavors of Jerk Chicken beautifully. The creaminess of the coconut milk balances the heat.
Fried Plantains: The sweetness of fried plantains is the perfect contrast to the spicy Jerk Chicken. They make for a delightful addition to your plate.
Coleslaw: A fresh, crunchy slaw can help cool down the heat. Toss shredded cabbage and carrots in a light vinaigrette for a refreshing side.
Grilled Vegetables: Seasonal vegetables, such as zucchini, bell peppers, and corn, grilled until tender will add color and healthiness to your meal.
Sweet Potato Fries: The natural sweetness of roasted or fried sweet potatoes pairs exceptionally well with the spices in Jerk Chicken.
Salad: A light salad with mixed greens, cherry tomatoes, and a citrusy vinaigrette adds a refreshing note to your meal.

FAQ

Jerk Chicken is unique due to its marinade, which features a blend of spices and herbs that are characteristic of Caribbean cuisine. The use of scotch bonnet peppers provides a distinctive heat, while ingredients like thyme, allspice, and garlic create a complex flavor profile. Unlike traditional grilled chicken, which can be seasoned simply with salt and pepper, jerk chicken offers a bold and spicy kick that’s hard to resist.

Absolutely! While chicken is the most common choice for jerk seasoning, you can use pork, fish, or even vegetables as alternatives. Each will absorb the marinade differently, so it’s essential to adjust cooking times accordingly. For pork, cooking times will be longer due to its density, while fish will require a shorter grilling time. The key is to ensure whatever meat you choose is well-marinated to capture that signature jerk flavor.

Not necessarily! The heat level of Jerk Chicken largely depends on the amount of scotch bonnet peppers used in the marinade. If you enjoy less heat, you can reduce the number of peppers or even substitute them with milder alternatives like jalapeños. Additionally, serving with a cooling side dish, like coleslaw, can help balance out the spice. Ultimately, you have control over the heat to suit your taste preference.

For the best flavor, it’s recommended to marinate Jerk Chicken for at least 4 hours. However, if time permits, marinating overnight allows the spices to penetrate the meat more deeply, resulting in a more intense flavor. Just be sure to keep it refrigerated during this time to ensure food safety. The longer the chicken marinates, the better it will taste when it comes time to grill or bake!

Conclusion

Jerk Chicken is truly a special dish that brings together vibrant flavors and a hint of spice, making it a favorite for many. I encourage you to try making this recipe yourself; it’s not just a meal, but an experience that can transport you straight to the Caribbean. Whether you’re cooking for a family get-together or a casual night in, this dish will surely impress!

Jerk Chicken

The ultimate comfort food, Jerk Chicken is a flavorful and spicy delight that captures the essence of Caribbean cuisine. Perfect for an easy weeknight dinner or festive gatherings, this dish will have everyone coming back for more. Try it tonight for a meal that bursts with flavor!

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Prep Time 8

Cook Time 30

Total Time 8 30

Servings: 4 servings

Course: Dinner

Cuisine: Caribbean

Calories: 420

Ingredients Equipment Method Notes

Ingredients

3 tablespoons Olive oil
2 tablespoons Soy sauce
Juice and zest from 2 Limes
5 to 8 Scotch bonnet peppers or 10 habanero or serrano, stems removed
1/2 Yellow onion roughly chopped
8 Garlic cloves peeled
3 Scallions pale green and white part only
2 tablespoons Light or dark brown sugar
1 tablespoon Fresh thyme leaves (from 5 sprigs of thyme)
1 (2-inch) knob Fresh ginger peeled
2 teaspoons Kosher salt
1 1/2 teaspoons Ground cinnamon
1 teaspoon Ground allspice
3 pounds Chicken (skin-on) I had a mix of dark meat: wings, drumsticks and thighs
1 Lime for garnish
10 Cilantro leaves for garnish

Equipment

Blender
Large bowl
Pair of tongs
Outside grill or grill pan

Method

Start by preparing your marinade. In a blender, combine olive oil, soy sauce, the juice and zest from 2 limes, scotch bonnet peppers, yellow onion, garlic, scallions, brown sugar, thyme leaves, fresh ginger, kosher salt, ground cinnamon, and ground allspice. Pulse until the mixture is smooth, around 30 seconds. The vibrant color and aroma of the marinade will be irresistible!
Once blended, pour the marinade over the chicken in a large bowl. Use a pair of tongs to ensure every piece is thoroughly coated. Cover the bowl with plastic wrap and transfer it to the fridge. Marinate for at least 4 hours, but if you can, leave it overnight for maximum flavor.
Next, prepare your grill by preheating it to medium-high heat. This is crucial for getting that perfect char on your chicken. Once the grill is hot, rub it lightly with oil to prevent sticking.
Take the marinated chicken out of the fridge. Carefully place the pieces on the grill over medium flame. I usually cook them for around 10 minutes per side. Keep an eye on them to ensure they don’t get too charred. If you notice they’re cooking too quickly, feel free to move them away from the direct flame. Cover the grill to help cook the chicken through.
While grilling, don’t forget about ventilation! Open your windows or turn on your kitchen fan, as the marinade can create some potent vapors. Trust me, you’ll want to avoid any smoke alarms going off!
If you prefer to bake, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. This will make cleanup easier later on.
For those baking the chicken, you’ll want to sear it first. Heat a grill pan over medium-high heat and spray it with cooking spray or rub it with canola oil. Place the chicken skin-side down and cook until browned, about 5 minutes. If your pan is small, work in batches to avoid overcrowding.
After browning, transfer the chicken to the lined baking sheet. Bake in the oven for 25 to 30 minutes until the internal temperature reaches 165F. This ensures that your chicken is cooked through and safe to eat.
Once done, remove your Jerk Chicken from the oven or grill. Let it rest for a few minutes. This will help the juices redistribute, making for a more succulent bite.
Finally, garnish your Jerk Chicken with wedges of lime and fresh cilantro leaves. Serve it hot and enjoy the symphony of flavors!

Notes

Tip 1: Five scotch bonnet peppers will give you jerk chicken with a kick (I love spicy food).
Tip 2: While eight scotch bonnet peppers will give you super spicy jerk chicken.
Tip 3: Heat enthusiasts should use 6-8 scotch bonnet peppers.