Print Recipe

Jerk Chicken

Prep Time8 hrs
Cook Time30 mins
Total Time8 hrs 30 mins

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 medium 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 from 5 sprigs fresh thyme leaves
  • 1 2-inch knob fresh ginger, peeled
  • 2 teaspoons salt
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 3 pounds chicken I had a mix of dark meat: wings, drumsticks and thighs
  • 1 lime for garnish
  • 10 cilantro leaves for garnish

Instructions

  • In a blender, add the olive oil, soy sauce, lime zest and juice, peppers, onion, garlic, scallions, brown sugar, thyme leaves, ginger, salt, cinnamon and allspice. Pulse until smooth, about 30 seconds. Add the chicken to a large bowl. Pour the jerk marinade over the chicken, cover with plastic wrap, and transfer to the fridge to marinate for at least 4 hours, ideally overnight.
  • Over the grill directions: cook the chicken over a medium flame, about 20 minutes, until cooked, being sure to flip them halfway through and moving them away from the flame if they’re getting too high. (This marinade shouldn’t be cooked at too high of a temperature or else you’ll burn it.)
  • In a grill pan directions: Open all your windows. You’ll need proper ventilation because the cooking of the marinade creates some intense vapors. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Spray a grill pan, set over medium-high heat, with cooking spray or rub a light coating of canola oil all over. When hot, add the chicken, skin-side down, cooking on each side until browned for about 5 minutes. You may need to do this in batches, depending on how big your pan is. Transfer the chicken to the baking sheet and place in the oven to bake for 25 to 30 minutes, until cooked throughout. Garnish with wedges of lime and cilantro leaves.

Notes

PEPPER TALK:
5 scotch bonnet peppers will give you jerk chicken with a kick (I love spicy food).
8 scotch bonnet peppers will give you super spicy jerk chicken. Heat enthusiasts should 6-8 scotch bonnet peppers.

Nutrition

Serving: 4g