Jamaican Jerk Chicken Ultimate Amazing (Printable version)
Mouthwatering chicken marinated in authentic Jamaican jerk seasoning, grilled to smoky perfection.
# Ingredient list:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Jerk Marinade
03 - 3 spring onions, chopped
04 - 1 large onion, roughly sliced
05 - 3 cloves garlic, peeled
06 - 2 Scotch bonnet peppers, seeds removed for less heat (wear gloves)
07 - 1 tbsp fresh thyme leaves
08 - 2 tsp ground allspice
09 - 1 tsp ground cinnamon
10 - ½ tsp ground nutmeg
11 - 1 tsp salt
12 - 1 tsp freshly ground black pepper
13 - 2 tbsp soy sauce (use gluten-free if needed)
14 - 2 tbsp vegetable oil
15 - 2 tbsp brown sugar
16 - Juice of 2 limes
17 - Juice of 1 orange
18 - 2 tbsp apple cider vinegar
→ Optional Garnish
19 - Extra lime wedges
20 - Chopped scallions
# Directions:
01 - Combine all marinade ingredients in a blender or food processor. Blend until completely smooth, scraping down sides as needed to ensure thorough incorporation.
02 - Place chicken pieces in a large zip-top bag or shallow bowl. Pour the marinade over the chicken, turning pieces to coat evenly. Seal and refrigerate for at least 4 hours, preferably overnight for maximum flavor penetration.
03 - Remove chicken from the refrigerator and let stand at room temperature for 20 minutes before cooking. This ensures even cooking throughout.
04 - Preheat grill or barbecue to medium-high heat (approximately 375°F to 400°F). Lightly oil the grates to prevent sticking.
05 - Place chicken on the grill, skin-side down. Cook for 35 to 40 minutes, turning every 10 to 12 minutes and basting with leftover marinade each time. Cook until internal temperature reaches 165°F and skin is slightly charred and crispy.
06 - Transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Serve garnished with lime wedges and chopped scallions if desired.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, creating layers of flavor that penetrate deep into the meat
- That perfect balance of sweet, spicy, and smoky keeps everyone coming back for seconds
02 -
- Wear gloves when handling Scotch bonnet peppers or you will regret it hours later when you touch your face
- Lemon juice or dairy helps calm the heat if you go overboard on the peppers
03 -
- Pat the chicken skin dry before grilling for extra crispy results
- Let your meat thermometer be your guide, overcooked chicken is dry and sad chicken