Nevis Island Jerk Chicken

Transport your taste buds to the Caribbean with Nevis Island Jerk Chicken, a mouthwatering explosion of bold, island-inspired flavors. This recipe features tender bone-in chicken marinated in a fiery blend of Scotch bonnet peppers, fresh ginger, green onions, and aromatic spices like allspice, cinnamon, and nutmeg. Enhanced with a splash of lime juice and dark soy sauce for a perfect balance of tangy and savory, the chicken is grilled to smoky perfection, locking in its signature, spicy-sweet essence. With just 20 minutes of prep time and an overnight marinade for maximum flavor infusion, this dish is ideal for summer cookouts or any time you crave a taste of the tropics. Serve it with classic accompaniments like rice and peas or fried plantains for an authentic island feast!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 8 pieces Bone-in chicken thighs and drumsticks
• 2 whole Scotch bonnet peppers
• 4 cloves Garlic cloves
• 1 inch piece Fresh ginger
• 4 stalks Green onions
• 2 tablespoons Fresh thyme
• 1 tablespoon Allspice
• 0.5 teaspoons Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 3 tablespoons Dark soy sauce
• 2 tablespoons Fresh lime juice
• 2 tablespoons Brown sugar
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Directions

Step 1

Clean the chicken pieces by rinsing them with water and patting them dry with paper towels.

Step 2

In a blender or food processor, combine Scotch bonnet peppers, garlic, ginger, green onions, thyme, allspice, cinnamon, nutmeg, soy sauce, lime juice, brown sugar, vegetable oil, salt, and black pepper. Blend until a smooth paste forms. This is your jerk marinade.

Step 3

Place the chicken pieces in a large resealable plastic bag or bowl. Pour the jerk marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the bowl with plastic wrap, and marinate in the refrigerator for at least 4 hours, preferably overnight for deeper flavor.

Step 4

Preheat your grill to medium-high heat, or heat a grill pan on the stove over medium-high heat.

Step 5

Remove the chicken from the marinade, letting any excess drip off. Reserve the remaining marinade for basting.

Step 6

Grill the chicken, skin-side down first, for about 5-6 minutes per side or until the chicken is browned and has grill marks. Regularly baste the chicken with the reserved marinade while cooking.

Step 7

Reduce the heat to medium and continue grilling while turning occasionally, until the internal temperature reaches 165°F (74°C), about 30-35 minutes.

Step 8

Remove the chicken from the grill and let it rest for 5 minutes before serving. Serve warm with rice and peas, fried plantains, or a fresh tropical salad.

Nutrition Facts

Serving size	1449 grams (1449.0g)

Amount per serving	% Daily Value*
Calories	2994

Total Fat 213.10g	273%
Saturated Fat 55.50g	278%
Polyunsaturated Fat 16.80g
Cholesterol 960mg	320%
Sodium 6464mg	281%
Total Carbohydrate 41.00g	15%
Dietary Fiber 5.00g	18%
Total Sugars 20.70g
Protein 222.60g	445%

Vitamin D 60IU	300%
Calcium 287mg	22%
Iron 14mg	80%
Potassium 2910mg	62%

*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: 64.5%

Protein: 30.0%

Carbs: 5.5%