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Jamaican Jerk Chicken Recipe

Jamaican Jerk Chicken Recipe
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★★★★★

4.9 from 21 reviews

This authentic Jamaican Jerk Chicken recipe offers a perfect balance of spicy, sweet, and aromatic flavors, marinated overnight in a vibrant blend of herbs, spices, and peppers, then grilled to juicy perfection with a smoky char.

Ingredients

Scale

Chicken

  • 1 whole chicken, cut into 10 pieces
  • Salt and ground pepper, to taste
  • 1 tablespoon (15g) jerk seasoning
  • ½ tablespoon (5g) garlic powder
  • 1 tablespoon (6g) onion powder

Marinade Base

  • 2 sprigs fresh thyme
  • 3 green onions, green and white parts chopped
  • 6–8 cloves garlic, roughly chopped
  • 1½ tablespoons (9g) fresh ginger, chopped
  • 2–4 habanero peppers, chopped
  • 1½ tablespoon (23ml) soy sauce
  • 2–4 tablespoons (30-60g) brown sugar
  • 2 tablespoons (12g) allspice, coarsely ground
  • 1 tablespoon (8g) cinnamon
  • ½ tablespoon (3.5g) nutmeg
  • 1 tablespoon (6g) chicken bouillon powder (optional)
  • ¼–½ cup (60-120ml) water or pineapple juice, adjusted to desired consistency

Instructions

  1. Prepare the Chicken: Trim excess fat from the chicken pieces and pat them dry thoroughly using a cloth or paper napkin to ensure the marinade adheres well.
  2. Season the Chicken: Rub all chicken pieces evenly with salt, freshly ground pepper, jerk seasoning, garlic powder, and onion powder. Set aside while you prepare the marinade.
  3. Blend Herbs and Peppers: In a food processor or blender, combine fresh thyme, chopped green onions, garlic cloves, chopped ginger, and habanero peppers. Pulse for about 30 seconds until well blended into a coarse paste.
  4. Mix the Marinade: In a separate bowl or mixing vessel, combine soy sauce, brown sugar, allspice, cinnamon, nutmeg, chicken bouillon powder if using, and water or pineapple juice. Add the blended herb and pepper mixture to complete the jerk marinade. For convenience, you may blend all ingredients at once ahead of time if preferred.
  5. Marinate the Chicken: Fully coat the chicken pieces with the jerk marinade. Place them in a ziplock bag or airtight container, and refrigerate for at least 3 hours, preferably overnight, to develop flavor. Use gloves when handling the marinade to avoid irritation from the hot peppers.
  6. Prepare to Grill: Remove chicken pieces from the marinade and place them on a lightly oiled grill preheated to medium-high heat. Reserve the leftover marinade for cooking later.
  7. Grill the Chicken: Cook the chicken for 15-20 minutes, turning frequently to ensure even browning, until the juices run clear and the internal temperature reaches 165℉ (75℃). Alternatively, you may broil or roast the chicken in a hot oven set to 425℉ (220℃).
  8. Simmer the Remaining Marinade: Pour the reserved marinade into a small saucepan and simmer gently for about 7 minutes to cook off rawness and meld flavors. Serve this sauce with the grilled chicken or drizzle over accompaniments such as plantains.

Notes

  • Use gloves when handling the marinade due to the intense heat of habanero peppers to prevent skin irritation.
  • Marinating overnight significantly enhances the depth of flavor but a minimum of 3 hours is acceptable.
  • Adjust the number of habanero peppers according to your heat preference.
  • Pineapple juice adds a sweet tropical twist and helps tenderize the chicken.
  • The jerk seasoning can be homemade or store-bought; authentic recipes typically include allspice and scotch bonnet peppers.
  • Ensure the chicken reaches an internal temperature of 165℉ (75℃) for safe consumption.
  • The simmered marinade can be used as a sauce but should be cooked thoroughly to remove any raw chicken residue.

Nutrition

Keywords: Jamaican jerk chicken, spicy grilled chicken, Caribbean chicken recipe, jerk marinade, allspice chicken, grilled chicken with habanero

Find it online: https://kitchenbyclara.com/jamaican-jerk-chicken-recipe-2/