Description
Jerk Chicken is a flavorful and spicy Jamaican dish made with marinated chicken cooked over a grill. It’s packed with bold spices and a smoky kick.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on recommended)
- 1 tablespoon of allspice
- 1 teaspoon of thyme (dried)
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2–3 scotch bonnet peppers (or habaneros for less heat)
- 4 cloves of garlic (minced)
- 2 green onions (chopped)
- 2 tablespoons of vegetable oil
- Juice of 2 limes
Instructions
- Mix all marinade ingredients in a bowl or food processor to create a smooth paste.
- Place the chicken thighs in a resealable bag or bowl and coat with marinade. Seal or cover and refrigerate for at least 2 hours or overnight.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade, shaking off excess marinade. Place chicken skin-side down on the grill. Cook for 5-7 minutes.
- Flip the chicken and cook for an additional 10-15 minutes until the internal temperature reaches 165°F (75°C).
- Remove from the grill and let rest for 5 minutes before serving.
- Slice and serve hot, garnished with green onions or lime wedges if desired.
Notes
- For best flavor, marinate the chicken overnight.
- If the chicken starts to burn on the grill, move it to a cooler side.
- Use a meat thermometer to check for doneness.
- Rest the chicken after grilling to ensure it stays juicy.
- Feel free to adjust the number of scotch bonnet peppers to your preferred spice level.
Nutrition
- Serving Size: 1 thigh (about 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
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