Description
This authentic Jerk Chicken recipe features a vibrant blend of spices and fresh ingredients, marinated to perfection and grilled to juicy, smoky goodness. Perfectly balanced with heat from Scotch bonnet peppers and aromatic allspice, this dish is a staple of Caribbean cuisine that brings bold flavors to your table.
Ingredients
Scale
Marinade Ingredients
- 1 medium onion (rough chopped)
- 3 medium scallions (rough chopped)
- 2 Scotch bonnet chili peppers (rough chopped)
- 2 cloves garlic (rough chopped)
- 4 teaspoons ground allspice
- 4 teaspoons ground cinnamon
- 4 teaspoons ground ginger
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- ¼ cup low-sodium soy sauce
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
Chicken
- 5 pounds chicken leg quarters (or your favorite chicken cuts)
For Serving
- Lime wedges (optional)
Instructions
- Prepare the marinade: Add the onion, scallions, Scotch bonnet chile peppers, and garlic to a food processor fitted with an “S” blade. Process until the ingredients are finely chopped, scraping down the sides as needed to ensure even chopping.
- Incorporate spices: Add ground allspice, cinnamon, ginger, dried thyme, ground black pepper, and kosher salt to the processor. Pulse until the spices are fully and evenly combined with the chopped vegetables.
- Add liquids and sweetener: Pour in the low-sodium soy sauce, apple cider vinegar, brown sugar, and olive oil into the food processor. Continue processing until the mixture forms a smooth, well-blended paste.
- Marinate the chicken: Place the chicken leg quarters in a shallow baking dish. Pour the jerk marinade over the chicken and toss gently to coat each piece thoroughly. Cover the dish and refrigerate overnight to allow the flavors to develop deeply.
- Grill the chicken: Preheat an outdoor grill or grill pan over medium heat until hot. Place the marinated chicken pieces on the grill and cook for 40-50 minutes or until fully cooked through, turning as needed. Baste the chicken occasionally during the first 20 minutes to keep it moist and flavorful.
- Serve: Remove the chicken from the grill and serve hot. Offer lime wedges on the side for an optional citrusy kick that complements the spicy, smoky flavors.
Notes
- For best flavor, marinate the chicken overnight to allow spices to penetrate thoroughly.
- If you prefer less heat, reduce the number of Scotch bonnet peppers or substitute with milder chili peppers.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.
- You can prepare the marinade a day ahead and store it in the fridge for convenience.
- Grilling can also be done on a stovetop grill pan if an outdoor grill is unavailable.
