Island Grilled Jerk Chicken
Transport yourself to the vibrant flavors of the Caribbean with this Island Grilled Jerk Chicken recipe! Featuring tender, bone-in, skin-on chicken thighs marinated in an aromatic blend of fresh scallions, fiery scotch bonnet peppers, and fragrant spices like allspice, cinnamon, and nutmeg, this dish is a true taste of the islands. The tangy kick of lime juice, the sweetness of brown sugar, and the umami depth of soy sauce infuse every bite with bold, smoky flavor. Perfectly grilled to a crispy, golden finish, this jerk chicken is ideal for summer BBQs, family dinners, or any time you crave a tropical escape. Serve it alongside classic sides like coconut rice and peas or fried plantains for a complete Caribbean-inspired feast!
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 6 stalks scallions (green onions)
- 4 cloves garlic cloves
- 2 tablespoons fresh thyme leaves
- 2 peppers scotch bonnet peppers (or habanero as substitute)
- 1 tablespoon ginger (fresh, grated)
- 2 tablespoons brown sugar
- 1 tablespoon allspice (ground)
- 0.5 teaspoon cinnamon (ground)
- 0.5 teaspoon nutmeg (ground)
- 0.25 cup soy sauce
- 2 tablespoons lime juice (freshly squeezed)
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper (freshly ground)
Instructions
Trim any excess fat from the chicken thighs and pat them dry with paper towels. Place them in a large mixing bowl or resealable plastic bag.
In a blender or food processor, combine scallions, garlic, thyme, scotch bonnet peppers, ginger, brown sugar, allspice, cinnamon, nutmeg, soy sauce, lime juice, vegetable oil, salt, and black pepper. Blend until you achieve a smooth marinade.
Pour the marinade over the chicken thighs, ensuring they are evenly coated. Cover the bowl with plastic wrap or seal the bag, and let the chicken marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor.
Preheat your grill to medium-high heat (approximately 375°F to 400°F). Oil the grates to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off. Reserve a small amount of marinade for basting, if desired. Rest the chicken at room temperature for 15 minutes before grilling.
Place the chicken thighs skin-side down on the grill. Cook for 5-6 minutes per side, or until the skin is crispy and has grill marks.
Lower the heat to medium and continue grilling, flipping occasionally, for an additional 25-30 minutes or until the internal temperature of the chicken reaches 165°F (75°C). Baste with reserved marinade occasionally for more flavor (optional).
Remove the cooked chicken from the grill and let it rest for 5 minutes before serving.
Serve the grilled jerk chicken with your favorite sides, such as coconut rice and peas, fried plantains, or a green salad. Enjoy!
Nutrition Facts
Calories |
3034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.6 g | 291% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 5669 mg | 246% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 20.7 g | ||
| Protein | 224.3 g | 449% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2809 mg | 60% | |
*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.
