Description
This jerk chicken recipe is smoky, spicy, and slightly sweet, delivering bold flavors without any hassle. Perfect for a special dinner any night.
Ingredients
Scale
- 2 to 3 pounds chicken thighs and drumsticks
- 4 green onions
- 1 to 2 tablespoons fresh thyme leaves
- 4 cloves garlic
- 1 tablespoon fresh ginger
- 1 Scotch bonnet pepper (or less for milder)
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons lime juice (or 1 tablespoon vinegar)
- 1 tablespoon ground allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 to 2 tablespoons oil
Instructions
- Blend green onions, thyme, garlic, ginger, Scotch bonnet pepper, brown sugar, soy sauce, lime juice, allspice, cinnamon, nutmeg, black pepper, and salt into a thick marinade.
- Pat the chicken dry, make shallow cuts, and rub the marinade thoroughly onto the chicken, even under the skin.
- Cover the chicken and refrigerate for a minimum of 4 hours, preferably overnight.
- Preheat the grill to medium heat or oven to 425°F.
- Cook chicken on indirect heat for about 35 to 45 minutes, flipping once on the grill, or until juices run clear.
- Let the chicken rest for 5 to 10 minutes before serving.
Notes
Always wear gloves when handling Scotch bonnet peppers. Adjust heat and spice level according to preference and enjoy with rice and peas or fried plantains.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg