Jamaican Jerk Chicken Ultimate Amazing (Printer-Friendly)
Authentic spicy chicken marinated in traditional Jamaican jerk seasoning with scotch bonnet peppers and aromatic spices, grilled to smoky perfection.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Jerk Marinade
03 - 3 spring onions, chopped
04 - 1 large onion, roughly sliced
05 - 3 cloves garlic, peeled
06 - 2 Scotch bonnet peppers, seeds removed for less heat (wear gloves)
07 - 1 tablespoon fresh thyme leaves
08 - 2 teaspoons ground allspice
09 - 1 teaspoon ground cinnamon
10 - ½ teaspoon ground nutmeg
11 - 1 teaspoon salt
12 - 1 teaspoon freshly ground black pepper
13 - 2 tablespoons soy sauce (use gluten-free if needed)
14 - 2 tablespoons vegetable oil
15 - 2 tablespoons brown sugar
16 - Juice of 2 limes
17 - Juice of 1 orange
18 - 2 tablespoons apple cider vinegar
# How-To Steps:
01 - Combine all marinade ingredients in a blender or food processor. Blend until completely smooth, scraping down sides as needed to ensure even incorporation.
02 - Place chicken pieces in a large zip-top bag or shallow bowl. Pour marinade over chicken, turning pieces to coat thoroughly. Seal container and refrigerate for at least 4 hours, ideally overnight for maximum flavor penetration.
03 - Remove chicken from refrigerator 20 minutes before cooking. Let stand at room temperature to ensure even cooking.
04 - Prepare grill to medium-high heat, approximately 375-400°F. Lightly oil grates to prevent sticking.
05 - Arrange chicken on grill, skin-side down. Cook for 35-40 minutes, turning every 10-12 minutes and basting with reserved marinade. Continue until internal temperature reaches 165°F and skin shows light charring.
06 - Transfer chicken to platter and rest for 5 minutes to allow juices to redistribute. Serve with additional lime wedges and chopped scallions if desired.
# Expert Hints:
01 -
- The marinade creates layers of flavor that develop into something magical on the grill
- That perfect balance of sweet, spicy, and smoky makes people instantly ask for the recipe
02 -
- Wear gloves when handling Scotch bonnet peppers because the oils will burn your skin hours later
- The marinade needs time to work its magic into the meat, do not rush this step
03 -
- Make extra marinade and use some as a finishing sauce, but boil it first if it touched raw chicken
- The chicken is done when it reaches 75°C/165°F internally, trust your thermometer over the clock