Caribbean Jerk Chicken
Infused with bold island flavors, this Caribbean Jerk Chicken recipe is a perfect balance of heat and aromatic spice, designed to transport your taste buds straight to the tropics. Juicy chicken legs and thighs are marinated in a vibrant blend of scallions, fiery Scotch bonnet peppers, fresh ginger, and a harmonious mix of fragrant spices like allspice, cinnamon, and nutmeg. A touch of soy sauce, brown sugar, and lime juice adds rich depth and a hint of sweetness to this irresistible dish. Whether grilled to smoky perfection or oven-baked for crispy skin, this dish delivers moist, flavorful chicken with every bite. Serve it with rice and peas, plantains, or a zesty Caribbean salad for a truly authentic, crowd-pleasing meal. Great for both weeknight dinners and special occasions, this jerk chicken is your go-to recipe for bringing a taste of the Caribbean to your table.
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Recipe Information
Ingredients
- 4 pieces chicken legs and thighs
- 5 stalks scallions
- 4 pieces garlic cloves
- 1 tablespoon fresh ginger
- 2 pieces Scotch bonnet peppers
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 1 teaspoon allspice
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the chicken pieces under cold water and pat them dry with paper towels. Set aside.
In a blender or food processor, combine scallions, garlic, ginger, Scotch bonnet peppers, olive oil, soy sauce, brown sugar, lime juice, allspice, cinnamon, nutmeg, thyme, salt, and black pepper.
Blend the ingredients into a smooth marinade paste.
Place the chicken pieces in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated.
Seal the bag (or cover the dish) and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
Preheat your grill to medium-high heat. If using an oven, preheat to 375°F (190°C).
Remove the chicken from the marinade and shake off any excess. Discard the remaining marinade.
Grill the chicken for about 20-25 minutes per side, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. Turn the chicken occasionally to prevent burning.
If using an oven, arrange the chicken on a baking sheet lined with foil and bake for 40-45 minutes, turning halfway through, until fully cooked and the skin is crispy.
Remove the chicken from the grill or oven and let it rest for 5 minutes before serving.
Serve hot with your favorite sides such as rice and peas, plantains, or a fresh Caribbean salad.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 7.4 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 397 mg | 8% | |
*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.
