Grilled Jerk Chicken
Savor the bold and fiery flavors of the Caribbean with this Grilled Jerk Chicken recipe, a true celebration of aromatic spices and smoky heat. Marinated in a vibrant blend of scallions, fresh ginger, habanero peppers, and warming spices like allspice, cinnamon, and nutmeg, these juicy, bone-in chicken thighs are infused with layers of tantalizing flavor. The marinade, enhanced with soy sauce, lime juice, and a touch of brown sugar, strikes the perfect balance of savory, tangy, and subtly sweet notes. Grilling over medium-high heat lends a beautifully charred exterior while keeping the meat tender and succulent. Perfect for summer cookouts or weekend dinners, serve this Jamaican-inspired classic with rice and peas, grilled veggies, or a refreshing salad for a meal that will transport your taste buds straight to the tropics.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 6 stalks Scallions (green onions), chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 whole Habanero peppers or Scotch bonnet peppers
- 0.25 cup Soy sauce
- 2 tablespoons Fresh lime juice
- 2 tablespoons Vegetable oil
- 2 tablespoons Brown sugar
- 2 teaspoons Ground allspice
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Place the scallions, garlic, ginger, habanero peppers, soy sauce, lime juice, vegetable oil, brown sugar, ground allspice, dried thyme, ground cinnamon, ground nutmeg, salt, and black pepper into a blender or food processor.
Blend until a smooth marinade forms.
Place the chicken thighs into a large resealable plastic bag or a shallow dish.
Pour the jerk marinade over the chicken, ensuring all pieces are evenly coated.
Seal the bag or cover the dish, and marinate the chicken in the refrigerator for a minimum of 4 hours, preferably overnight for the best flavor.
Preheat a grill to medium-high heat (375°F to 400°F).
Remove the chicken from the marinade, allowing excess to drip off. Discard any leftover marinade.
Oil the grill grates to prevent sticking.
Place the chicken skin-side down on the grill, and cook for 6-8 minutes, until the skin is nicely charred and crispy.
Flip the chicken and lower the heat to medium. Cook for an additional 20-25 minutes, flipping occasionally, until the internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Serve with your favorite sides, such as rice and peas, grilled vegetables, or a fresh salad. Enjoy!
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 5679 mg | 247% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 22.2 g | ||
| Protein | 225.7 g | 451% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2990 mg | 64% | |
*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.
