Authentic Jamaican Jerk Chicken
Get ready to spice up your dinner table with Authentic Jamaican Jerk Chicken, a mouthwatering dish bursting with bold, island-inspired flavors. This recipe showcases traditional Jamaican ingredients like fresh scallions, fiery Scotch bonnet peppers, and aromatic spices like allspice, nutmeg, and cinnamon, blended into a rich, flavorful marinade. The chicken absorbs these tantalizing flavors during an overnight marination process, ensuring every bite is juicy and perfectly seasoned. Grilled to smoky perfection, each piece boasts a tantalizing balance of heat, sweetness, and savory appeal. Perfect for family meals or backyard gatherings, serve this jerk chicken alongside classic sides like rice and peas or caramelized plantains to complete your tropical feast. With its vibrant taste and authentic touch, this recipe is your ticket to bringing the spirit of Jamaica right to your kitchen!
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Recipe Information
Ingredients
- 4 pounds chicken
- 6 stalks scallions
- 4 garlic cloves
- 2 tablespoons fresh thyme
- 1 inch piece fresh ginger
- 2 Scotch bonnet peppers
- 1 tablespoon ground allspice
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 2 tablespoons brown sugar
- 0.25 cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon salt
Instructions
Clean and cut the chicken into parts as desired. Pat dry using paper towels.
In a blender, combine scallions, garlic, thyme leaves, ginger, and Scotch bonnet peppers (handle with gloves to avoid irritation).
Add ground allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, olive oil, black pepper, and salt to the blender.
Blend the ingredients into a smooth paste to create the jerk marinade.
Place the chicken in a large mixing bowl and pour the marinade over the chicken. Ensure each piece is thoroughly coated. Cover with plastic wrap.
Marinate the chicken in the refrigerator for at least 3 hours, preferably overnight for best results.
Preheat your grill to medium-high heat. If using a charcoal grill, prepare the coals for indirect cooking.
Remove the chicken from the marinade and grill the pieces, skin-side down, for about 10 minutes.
Turn the chicken over and continue cooking for an additional 30-40 minutes, turning occasionally and basting with the remaining marinade.
Ensure the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (74°C).
Remove from the grill and let the chicken rest for 5 minutes before serving.
Serve the jerk chicken hot with your favorite sides, such as rice and peas or plantains.
Nutrition Facts
Calories |
3450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 19.8 g | ||
| Cholesterol | 2032 mg | 677% | |
| Sodium | 10956 mg | 476% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 22.3 g | ||
| Protein | 496.0 g | 992% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 5915 mg | 126% | |
*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.
