Jerk Chicken Recipe
I’ve always loved bold, vibrant flavors that transport you straight to another place, so making Jerk Chicken at home was an absolute win for me. The first time I cooked this Caribbean classic, my kitchen was filled with the mouthwatering aroma of spices, herbs, and that irresistible smoky-charred finish.
Ingredients
- Chicken bone-in, skin-on thighs or drumsticks
- Scallions
- Thyme
- Allspice
- Garlic
- Ginger
- Scotch Bonnet or habanero pepper
- Soy sauce
- Brown sugar
- Cinnamon
- Nutmeg
- Salt and pepper
Instructions
- To create the magic, combine scallions, thyme, allspice, garlic, ginger, Scotch bonnet, soy sauce, sugar, cinnamon, nutmeg, salt, and pepper in a blender. Blend until it’s smooth and thick. Don’t skip tasting the marinade for a quick heat level check!
- Put your chicken pieces into a large bowl or zip-top bag. Pour the marinade all over them and rub it in well. You want every inch of the chicken soaking up that spicy, fragrant goodness. Ideally, marinate for at least 2 hours, but overnight is where the flavor turns pro!
- Heat your grill or skillet to medium-high. Brush it lightly with oil to prevent sticking and help with charring. Cook each chicken piece for 6-8 minutes per side, ensuring an internal temp of 165°F before serving. That perfect caramelized, charred look? That’s when you know it’s good.
- Once cooked, remove the chicken and give it a few minutes to rest. This helps the flavors settle into every bite. Pair your jerk chicken with rice and peas, coleslaw, or fried plantains. Trust me, you’ll love it!
Notes
- Don’t Skip the Marinade Time: Longer marination equals deeper flavor. If you can do overnight, go for it!
- Use Scotch Bonnet Sparingly: Start small with your pepper to gauge the heat, then adjust. These peppers pack a punch!
- Char Marks = Flavor: Slight charring gives jerk chicken its signature depth. Don’t worry if parts look extra-dark.
- Serving Warm Is Key: Serve fresh off the grill or stove for the best flavor and juiciness.