Jamaican Jerk Chicken - Smoky, spicy, and with a hint of sweetness, this Jamaican jerk chicken will take your taste buds on a wild trip to the Caribbean. Made with cinnamon, nutmeg, allspice, and scotch bonnet peppers, a signature jerk chicken marinade ensures juicy, fall-off-the-bone, tender grilled chicken with a smoky char.
Try serving this authentic Jamaican jerk with Jamaican rice and peas for a wholesome Caribbean meal experience or grilled vegetables for a healthy twist. Do you want to keep things simple? Serve with a side of a crisp green salad to balance the jerk chicken heat.
This easy Jamaican jerk brings the authentic taste of the Caribbean right to your kitchen with a vibrant marinade capturing the essence of Jamaican cuisine.
The star of the show is undoubtedly the Scotch Bonnet peppers, delivering a fiery kick that elevates the dish to new heights. However, if you can't tolerate too much spice, feel free to customize the heat level by adjusting the number of Scotch Bonnet peppers to suit your preference.
Whether you grill outdoors or bake in the oven, this dish remains juicy and tender, infused with smoky, spicy goodness.
Despite all my fancy words, please don't expect a long list of ingredients and complicated instructions to come your way. In fact, once you've marinated the chicken and placed it in the oven or on the grill, the cooking process is mostly hands-off except for the basting part.
Jamaican Jerk Chicken Ingredients
- Whole Chicken – Chicken is the star protein in this Jamaican jerk chicken, providing a blank canvas for jerk seasoning. You can also use chicken legs or your preferred cut.
- Aromatic Spices – The warm, earthy scent of allspice, the kick of black pepper, and the comforting sweetness of cinnamon and nutmeg work perfectly to make a jerk marinade that'll make you lick your fingers.
- Fresh Herbs – Fragrant thyme adds depth and freshness, while scallions lend a subtle oniony note that beautifully complements the jerk chicken recipe.
- Scotch Bonnet Peppers – The real show-stopper in this recipe, these fiery peppers are the secret behind authentic Caribbean heat synonymous with Jamaican cuisine! Handle with care and adjust the quantity based on your spice tolerance.
- Lemon Juice – Adds a bright and tangy element that cuts through the richness of the jerk chicken marinade.
- Brown Sugar – This may seem weird, but you'll love how brown sugar goes a long way, balancing the heat and spice while adding a delightful sweetness that caramelizes beautifully during cooking.
- Garlic and Ginger – The dynamic duo of garlic and ginger infuse the chicken marinade with an intense garlicky flavour.
- Cooking Oil – Ensures chicken stays juicy during cooking.
- Chicken Bouillon – Often overlooked, this savoury ingredient amplifies the umami flavour, making every mouthful satisfying.
How to Make Jamaican Jerk Chicken
- Prepare the Chicken
Start by rinsing the chicken with water, vinegar, and lemon juice. Pat the chicken dry with paper towels and place it in a bowl.
- Make the Marinade
In a food processor or blender, combine all the marinade ingredients, including onion, garlic, ginger, scallions, Scotch bonnet peppers, lemon juice, brown sugar, cooking oil, thyme, allspice, black pepper, salt, cinnamon, nutmeg, and chicken bouillon. Blend until you have a smooth and fragrant marinade.
- Marinate the Chicken
Pour the jerk chicken marinade over the chicken, coating it evenly. Use your hands to massage the marinade into the chicken, ensuring it's well-covered. Reserve some marinade for basting later.
- Let it Marinate
Cover the bowl with plastic wrap or transfer the marinated chicken into a resealable plastic bag. Place it in the refrigerator to marinate for at least 6 hours, preferably overnight. The longer it marinates, the more flavorful the chicken will be.
Cooking Options
Grill Method: Remove the chicken from the refrigerator and let it come to room temperature. Preheat your grill to medium heat. Grill for 30-40 minutes, turning occasionally and basting with the reserved marinade, until the chicken is cooked and nicely browned. Use a meat thermometer to ensure the internal temperature reaches 165°F.
Oven Method: Preheat your oven to 400°F (200°C). Place the chicken on a parchment-paper-lined baking sheet and bake for 40 minutes, flipping halfway through. Baste the chicken with the remaining marinade frequently during cooking to keep it moist and flavorful. Use a meat thermometer to check doneness.
Serve and Enjoy
Once cooked, remove Jamaican Jerk Chicken from the grill or oven and let it rest for a few minutes before cutting it into pieces. Serve hot with your favourite sides, such as rice and peas, coleslaw, or grilled vegetables.
Important Recipe Tips
- While letting the chicken marinate for at least 6 hours or overnight allows flavours to penetrate the meat, it's imperative not to overdo it. If you apply too much marinade, the chicken will turn mushy as the marinade acids break down the chicken fibers.
- Add a little oil to the remaining marinade to baste; keep basting as you grill to endure a juicy chicken.
- Use gloves when making the jerk marinade, as it is incredibly spicy.
- Use a meat thermometer to ensure the chicken reaches 165°F (75°C) for safe consumption.
- Allow the cooked chicken to rest for a few minutes before slicing. This helps retain the juices and ensures tenderness.
- If you prefer dark meat, experiment with other chicken cuts, including thighs and drumsticks, for this recipe. The marinade works well with different cuts of chicken.
- Handle Scotch bonnet peppers with care, as they are very spicy. Wear gloves when handling and avoid touching your face or eyes.
Jamaican Jerk Chicken FAQ’s
What does Jamaican jerk chicken taste like?
Authentic Jamaican jerk has a distinct flavor profile that cannot be replicated in any other dish. The taste can be described as a fusion of spicy, savory, and tangy flavors with an undertone of sweetness, thanks to brown sugar to balance it. The chicken is tender, moist, and juicy, bursting with delicious flavors.
Is Jamaican jerk chicken Spicy?
Jamaican jerk chicken is a spicy dish. The word "jerk" comes from the cooking process of slow-roasting meat on a spit over an open fire and then rubbing it with spices. Jamaican jerk chicken usually has lots of spice, mainly from Scotch Bonnet peppers. If you are not a fan of bold, spicy flavors but still crave Jamaican cuisine, cut down the amount of Scotch Bonnet peppers in the recipe.
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Jamaican Jerk Chicken
Equipment
- BBQ Grill or Oven
Ingredients
- 1.5 kg Whole Chicken cut into 4 halves
- 1 small Onion chopped
- 3 Garlic cloves
- 1 thumpsize Ginger
- 4 stalks Scallions or green onion
- 1 whole Lemon, freshly squeezed juice
- 2 Scotch bonnets
- 1 tablespoon Brown sugar
- ¼ cup Cooking oil
- 5-6 sprigs Fresh thyme
- 1 tablespoon Allspice
- 1 teaspoon Blackpepper
- 2 teaspoon Salt
- 2 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 tablespoon Chicken bouillon
Instructions
- Rinse the chicken thoroughly with water, vinegar and lemon. Pat dry with a paper towel in a bowl. Set aside.
- Add all the ingredients to a food processor or blender. Blend until smooth.
- Pour the marinade all over the chicken. Use your hand to coat well. Save some marinade for basting.
- Cover and let it marinate in the refrigerator for about 6 hours - overnight. The longer it marinates, the better.
- Remove from the refrigerator and let it come to room temperature.
Using a BBG Grill
- Light a grill and let it preheat. Grill the chicken on medium fire turning occasionally and basting with oil or any leftover marinade. NOTE: Add a little more oil to the remaining marinade.
- Cook until brown for 30 - 40 minutes, until it's white and the juices run clear. You can insert a thermometer into the thickest part of the chicken for the internal temperature to read 165℉- 180℉. Note: Some Grills show temperature, grill at 400℉.
- Remove, cut and serve on a plate.
Using an Oven
- Place the chicken on a parchment paper or aluminum foil lined baking sheet or a rack on a baking sheet.
- Grill or broil at 400℉ for 40 minutes and flip sides halfway through cooking time. Keep basting the chicken often with the remaining marinate until fully cooked and juices run clear.You can insert a thermometer into the thickest part of the chicken for the internal temperature to read 165℉- 180℉.
- Remove, cut and serve on a plate.
Bilikis
Thanks for the recipe ma
Bilikis
This looks so nice and delicious will like to serve mine with rice
Bilikis
Yummy yummy
Annette Baker
These are meal I would love to do in my own home
Yes please try it. So good and easy to make.