A Jerky Chicken
Elevate your weeknight dinners with "A Jerky Chicken," a flavor-packed Caribbean masterpiece that brings a smoky, spicy kick to your plate. This easy-to-make recipe features tender, bone-in chicken thighs marinated in a vibrant blend of scallions, garlic, ginger, and fiery Scotch bonnet pepper, balanced by the sweetness of brown sugar and the tang of fresh lime juice. Seasoned with aromatic spices like allspice, nutmeg, and cinnamon, every bite delivers bold, authentic Jamaican jerk flavors. Whether grilled to perfection or baked in the oven, this dish is perfect for a casual family meal or an exciting dinner party entrée. Serve it alongside rice, beans, and grilled vegetables for a tropical feast that’s sure to impress. Ready in under an hour (excluding marination), this crowd-pleaser is a must-try for lovers of spicy, savory cuisine!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 4 stalks Scallions
- 4 cloves Garlic cloves
- 1 tablespoon Ginger (grated)
- 1 whole Scotch bonnet pepper
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Lime juice
- 1 teaspoon Ground allspice
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.25 cup Chicken broth (optional, for basting)
Instructions
Clean the chicken thighs, pat them dry with paper towels, and set aside.
In a food processor or blender, combine the scallions, garlic, grated ginger, Scotch bonnet pepper, soy sauce, brown sugar, lime juice, ground allspice, dried thyme, ground cinnamon, ground nutmeg, vegetable oil, salt, and black pepper.
Blend the marinade ingredients until smooth.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring every piece is thoroughly coated.
Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 4 hours, preferably overnight for best flavor.
Preheat your grill to medium-high heat. If using an oven, preheat to 400°F (200°C).
Remove the chicken from the marinade, letting any excess drip off, and set aside. Reserve the remaining marinade.
If grilling, place the chicken skin-side down on the grill grates. If using the oven, arrange the chicken on a lined baking sheet. Cook for 20-25 minutes on each side, occasionally basting with the reserved marinade or chicken broth if needed.
Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Once cooked, let the chicken rest for 5 minutes before serving.
Serve hot with rice, beans, and grilled vegetables for a complete Caribbean-inspired meal.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 7.3 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
