Jamaican Jerk Chicken and Seasoning
Unlock the vibrant flavors of the Caribbean with this authentic Jamaican Jerk Chicken and Seasoning recipe. Featuring tender chicken infused with a bold marinade of scallions, garlic, fresh ginger, and fiery Scotch bonnet peppers, this dish achieves the perfect balance of heat and sweetness. A fragrant blend of allspice, cinnamon, nutmeg, and thyme adds layers of irresistible depth, while soy sauce, lime juice, and white vinegar lend it a zesty punch. Whether grilled for a smoky char or baked to juicy perfection, this jerk chicken is a mouthwatering nod to Jamaican cuisine. Pair it with traditional rice and peas or a crisp salad for a tropical feast that will transport your taste buds. Perfect for any barbecue or family dinner, this recipe transforms simple ingredients into unforgettable flavor.
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Recipe Information
Ingredients
- 2 lbs Chicken (thighs, drumsticks, or breasts)
- 6 Scallions (green onions), chopped
- 8 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 2 tbsp Brown sugar
- 2 tsp Ground allspice
- 0.5 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 1 tsp Ground thyme
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 Scotch bonnet peppers (or habanero), seeded and chopped
- 3 tbsp Soy sauce
- 2 tbsp Fresh lime juice
- 3 tbsp Vegetable oil
- 2 tbsp White vinegar
- 2 tbsp Water
Instructions
Rinse the chicken pieces under cold water and pat them dry with paper towels. Place them in a large bowl or resealable plastic bag.
In a food processor or blender, combine the scallions, garlic, ginger, brown sugar, allspice, cinnamon, nutmeg, thyme, salt, black pepper, Scotch bonnet peppers, soy sauce, lime juice, vegetable oil, vinegar, and water. Blend until you have a smooth paste.
Pour the jerk seasoning over the chicken, ensuring all pieces are thoroughly coated. Cover the bowl (or seal the bag) and marinate in the refrigerator for at least 2 hours, ideally overnight, for best flavor.
Preheat a grill to medium-high heat, or set the oven to 375°F (190°C) if baking.
If grilling, lightly oil the grates and cook the chicken for about 6-8 minutes per side, turning occasionally until the internal temperature reaches 165°F (74°C). If baking, place the chicken on a lined baking sheet and bake for 40-50 minutes, flipping halfway through.
Once cooked, remove the chicken from the heat and let it rest for 5 minutes before serving.
Serve hot with rice and peas, steamed vegetables, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 5972 mg | 260% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 21.5 g | ||
| Protein | 289.9 g | 580% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 302 mg | 23% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3083 mg | 66% | |
*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.
