Jerk Chicken Recipe
Elevate your backyard barbecue game with this flavorful Jerk Chicken Recipe, a tantalizing combination of smoky, spicy, and sweet flavors inspired by Jamaican cuisine. Bone-in chicken thighs and drumsticks are marinated in a bold blend of scallions, fresh ginger, scotch bonnet peppers, and warm spices like allspice, nutmeg, and cinnamon, then grilled to juicy perfection. The marinade, enhanced with soy sauce, lime juice, and brown sugar, infuses every bite with layers of complex flavors. Perfectly charred and basted with reserved marinade, this dish pairs wonderfully with traditional sides like coconut rice and peas or fried plantains. Ready in under an hour of cooking time, this recipe is ideal for entertaining guests or adding a tropical twist to your weekly dinner menu.
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Recipe Information
Ingredients
- 4 lbs bone-in chicken thighs and drumsticks
- 6 stalks scallions
- 4 garlic cloves
- 2 inches fresh ginger
- 2 scotch bonnet peppers
- 0.25 cup soy sauce
- 2 tbsp lime juice
- 2 tbsp brown sugar
- 1 tsp allspice
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1 tsp ground thyme
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions
Rinse and pat dry the chicken with paper towels. Set aside in a large bowl or baking dish.
In a blender or food processor, combine scallions, garlic, ginger, scotch bonnet peppers, soy sauce, lime juice, brown sugar, allspice, cinnamon, nutmeg, thyme, salt, black pepper, and olive oil. Blend until a smooth marinade forms.
Pour the marinade over the chicken, ensuring all pieces are thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Preheat your grill to medium-high heat (about 375-400°F). Oil the grill grates to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off. Reserve the marinade for basting.
Grill the chicken skin-side down for about 6-8 minutes or until charred. Flip and cook on the other side for another 6-8 minutes.
Lower the heat or move the chicken to a cooler part of the grill. Close the lid and continue cooking for 25-30 minutes, occasionally basting with the reserved marinade and flipping to ensure even cooking.
Use a meat thermometer to check for doneness. The internal temperature should read 165°F when fully cooked.
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Serve hot with sides like rice and peas, fried plantains, or coleslaw.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 5.1 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 745 mg | 16% | |
*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.
