Marinated Jamaican Chicken
Infuse your dinner table with the vibrant flavors of the Caribbean with this Marinated Jamaican Chicken recipe. Featuring tender chicken thighs soaked in a bold and aromatic blend of soy sauce, lime juice, garlic, ginger, and warming spices like allspice, cinnamon, and paprika, this dish brings the essence of traditional jerk-style cooking to your kitchen. The optional Scotch bonnet pepper adds a fiery kick for spice lovers, while the marinade's overnight magic ensures every bite bursts with flavor. Whether grilled to smoky perfection or baked for convenience, this savory-sweet chicken pairs beautifully with classic sides like rice and peas, fried plantains, or a crisp salad. Perfect for weeknight meals or festive gatherings, this easy yet exotic recipe will transport your taste buds straight to Jamaica!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 3 pieces garlic cloves, finely minced
- 1 teaspoon ginger, grated
- 3 pieces scallions, chopped
- 1 piece Scotch bonnet pepper, finely chopped (optional for extra heat)
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme
- 0.25 teaspoons ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
In a medium mixing bowl, combine the soy sauce, lime juice, olive oil, and brown sugar. Stir until the sugar dissolves.
Add the minced garlic, grated ginger, chopped scallions, Scotch bonnet pepper (if using), ground allspice, dried thyme, ground cinnamon, paprika, salt, and black pepper. Mix well to create the marinade.
Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap.
Allow the chicken to marinate in the refrigerator for at least 4 hours, preferably overnight, to enhance the flavors.
Preheat your grill or oven to 375°F (190°C). If using an oven, line a baking sheet with foil or parchment paper for easier cleanup.
Remove the chicken from the marinade, allowing excess marinade to drip off. If grilling, place the chicken on the grill over medium heat and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). If baking, place the chicken on the prepared baking sheet and cook for 25-30 minutes, or until fully cooked.
Let the chicken rest for 5 minutes before serving. Garnish with additional chopped scallions or lime wedges, if desired.
Serve with rice and peas, fried plantains, or a crisp green salad for a complete meal.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 4598 mg | 200% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 12.0 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 202 mg | 16% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1986 mg | 42% | |
*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.
