Grilled Jerk Chicken Ala Bobby Flay
Savor the bold, fiery flavors of the Caribbean with this Grilled Jerk Chicken Ala Bobby Flay! This recipe features tender, juicy chicken thighs marinated in a vibrant jerk marinade made from a flavorful blend of scallions, habanero peppers, fresh ginger, and warming spices like allspice, cinnamon, and nutmeg. The smoky char from grilling takes these bold flavors to the next level, while the hint of lime juice and brown sugar provides an irresistible balance of heat and sweetness. Perfectly crisped on the outside and succulent on the inside, this dish is a surefire summer BBQ showstopper. Pair it with classic rice and peas, grilled veggies, or a refreshing mango salsa for a tantalizing meal that transports your taste buds straight to the islands. Whether you're hosting a backyard gathering or just craving a flavorful dinner, this jerk chicken recipe is sure to deliver Caribbean soul food perfection!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 6 stalks Scallions
- 4 cloves Garlic cloves
- 2 whole Habanero peppers
- 2 tablespoons Fresh ginger
- 0.25 cup Soy sauce
- 2 tablespoons Lime juice
- 2 tablespoons Brown sugar
- 1 teaspoon Allspice
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Olive oil
Instructions
In a blender or food processor, combine scallions, garlic, habanero peppers, ginger, soy sauce, lime juice, brown sugar, allspice, dried thyme, cinnamon, nutmeg, salt, black pepper, and olive oil.
Blend the mixture into a smooth paste to create the jerk marinade.
Place the chicken thighs in a large resealable bag or a shallow dish.
Pour the jerk marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish with plastic wrap.
Marinate the chicken in the refrigerator for at least 2 hours, but preferably overnight, to allow the flavors to fully develop.
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
Place the chicken skin-side down on the grill. Cook for about 6-8 minutes, or until the skin is crispy and golden brown.
Flip the chicken and cook for an additional 20-25 minutes, basting occasionally with a small amount of reserved marinade (if reserved before marinating), until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Serve the grilled jerk chicken with your favorite side dishes such as rice and peas, grilled vegetables, or a fresh mango salsa.
Nutrition Facts
Calories |
3220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.3 g | 312% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 5677 mg | 247% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 22.2 g | ||
| Protein | 225.7 g | 451% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3014 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.
