Jammin Jerk Chicken
Fire up your taste buds with this irresistible Jammin Jerk Chicken recipe, a flavor-packed dish that brings the vibrant, smoky heat of the Caribbean straight to your plate! Perfectly marinated boneless chicken thighs are infused with an aromatic blend of scallions, garlic, fresh ginger, and Scotch bonnet pepper, enhanced by the warm, earthy spices of allspice, cinnamon, nutmeg, and thyme. The marinade, balanced with the tang of lime juice, the umami of soy sauce, and a hint of brown sugar, ensures tender, juicy chicken with every bite. Grilled to perfection for a slightly charred, smoky finish, this dish pairs beautifully with rice and peas or a crisp salad. Packed with bold, authentic jerk flavors, it's a surefire crowd-pleaser ideal for weeknight dinners or summer cookouts. Discover how easy it is to make your own jerk spice experience at home with this quick-to-prep, mouthwatering recipe!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 6 stalks scallions (green onions), chopped
- 4 cloves garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- 1 piece Scotch bonnet pepper, finely chopped (or substitute with habanero)
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons lime juice
- 2 teaspoons ground allspice
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a blender or food processor, combine the scallions, garlic, ginger, Scotch bonnet pepper, soy sauce, vegetable oil, lime juice, ground allspice, dried thyme, ground cinnamon, ground nutmeg, brown sugar, salt, and black pepper. Blend until smooth to form the jerk marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your grill or grill pan to medium-high heat. If using a grill, 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 thighs on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown and slightly charred. Adjust cooking time as needed depending on the thickness of the thighs.
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Serve the Jammin Jerk Chicken with rice and peas or a fresh salad for a complete meal. Enjoy the bold and vibrant flavors!
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4642 mg | 202% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 13.0 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 244 mg | 19% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2120 mg | 45% | |
*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.
