Nevis Island Jerk Chicken
Transport your taste buds to the Caribbean with Nevis Island Jerk Chicken, a mouthwatering explosion of bold, island-inspired flavors. This recipe features tender bone-in chicken marinated in a fiery blend of Scotch bonnet peppers, fresh ginger, green onions, and aromatic spices like allspice, cinnamon, and nutmeg. Enhanced with a splash of lime juice and dark soy sauce for a perfect balance of tangy and savory, the chicken is grilled to smoky perfection, locking in its signature, spicy-sweet essence. With just 20 minutes of prep time and an overnight marinade for maximum flavor infusion, this dish is ideal for summer cookouts or any time you crave a taste of the tropics. Serve it with classic accompaniments like rice and peas or fried plantains for an authentic island feast!
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Recipe Information
Ingredients
- 8 pieces Bone-in chicken thighs and drumsticks
- 2 whole Scotch bonnet peppers
- 4 cloves Garlic cloves
- 1 inch piece Fresh ginger
- 4 stalks Green onions
- 2 tablespoons Fresh thyme
- 1 tablespoon Allspice
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 3 tablespoons Dark soy sauce
- 2 tablespoons Fresh lime juice
- 2 tablespoons Brown sugar
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Clean the chicken pieces by rinsing them with water and patting them dry with paper towels.
In a blender or food processor, combine Scotch bonnet peppers, garlic, ginger, green onions, thyme, allspice, cinnamon, nutmeg, soy sauce, lime juice, brown sugar, vegetable oil, salt, and black pepper. Blend until a smooth paste forms. This is your jerk marinade.
Place the chicken pieces in a large resealable plastic bag or bowl. Pour the jerk marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the bowl with plastic wrap, and marinate in the refrigerator for at least 4 hours, preferably overnight for deeper flavor.
Preheat your grill to medium-high heat, or heat a grill pan on the stove over medium-high heat.
Remove the chicken from the marinade, letting any excess drip off. Reserve the remaining marinade for basting.
Grill the chicken, skin-side down first, for about 5-6 minutes per side or until the chicken is browned and has grill marks. Regularly baste the chicken with the reserved marinade while cooking.
Reduce the heat to medium and continue grilling while turning occasionally, until the internal temperature reaches 165°F (74°C), about 30-35 minutes.
Remove the chicken from the grill and let it rest for 5 minutes before serving. Serve warm with rice and peas, fried plantains, or a fresh tropical salad.
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 7.0 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 90 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 935 mg | 20% | |
*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.
