Authentic Jamaican Jerk Chicken

Experience the bold and fiery flavors of the Caribbean with this Authentic Jamaican Jerk Chicken recipe, a true celebration of island cuisine. This vibrant dish features tender chicken marinated in a spicy, aromatic jerk paste made with fresh scallions, garlic, thyme, ginger, and the signature heat of Scotch bonnet peppers. Infused with warm spices like allspice, cinnamon, and nutmeg, this marinade creates a perfect balance of heat, sweetness, and tang, thanks to ingredients like brown sugar, soy sauce, and lime juice. Grilled to smoky perfection, each piece of chicken bursts with flavor, making it a must-try for any barbecue or weeknight dinner. Serve it alongside classic sides like rice and peas or grilled plantains for an unforgettable meal that transports your taste buds straight to Jamaica. Perfect for those craving a little island heat and authenticity in their cooking adventures!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 pounds chicken
• 6 stalks scallions
• 4 garlic cloves
• 2 tablespoons fresh thyme
• 1 inch piece fresh ginger
• 2 Scotch bonnet peppers
• 1 tablespoon ground allspice
• 1 teaspoon cinnamon
• 0.5 teaspoon nutmeg
• 2 tablespoons brown sugar
• 0.25 cup soy sauce
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon salt

Directions

Step 1

Clean and cut the chicken into parts as desired. Pat dry using paper towels.

Step 2

In a blender, combine scallions, garlic, thyme leaves, ginger, and Scotch bonnet peppers (handle with gloves to avoid irritation).

Step 3

Add ground allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, olive oil, black pepper, and salt to the blender.

Step 4

Blend the ingredients into a smooth paste to create the jerk marinade.

Step 5

Place the chicken in a large mixing bowl and pour the marinade over the chicken. Ensure each piece is thoroughly coated. Cover with plastic wrap.

Step 6

Marinate the chicken in the refrigerator for at least 3 hours, preferably overnight for best results.

Step 7

Preheat your grill to medium-high heat. If using a charcoal grill, prepare the coals for indirect cooking.

Step 8

Remove the chicken from the marinade and grill the pieces, skin-side down, for about 10 minutes.

Step 9

Turn the chicken over and continue cooking for an additional 30-40 minutes, turning occasionally and basting with the remaining marinade.

Step 10

Ensure the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (74°C).

Step 11

Remove from the grill and let the chicken rest for 5 minutes before serving.

Step 12

Serve the jerk chicken hot with your favorite sides, such as rice and peas or plantains.

Nutrition Facts

Serving size	2142.2 grams (2142.2g)

Amount per serving	% Daily Value*
Calories	3451

Total Fat 144.80g	186%
Saturated Fat 33.40g	167%
Polyunsaturated Fat 19.80g
Cholesterol 2032mg	677%
Sodium 10956mg	476%
Total Carbohydrate 50.10g	18%
Dietary Fiber 8.20g	29%
Total Sugars 22.30g
Protein 496.00g	992%

Vitamin D 0IU	0%
Calcium 468mg	36%
Iron 18mg	100%
Potassium 5915mg	126%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 56.9%

Carbs: 5.7%