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Jamaican Jerk Chicken

Jamaican Jerk Chicken: Spicy, Juicy Delight for Any Gathering

Experience the vibrant flavors of Jamaican Jerk Chicken, a spicy and juicy delight perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 4 hours
Total Time 5 hours
Servings: 6 pieces
Course: Dinner
Cuisine: Caribbean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 5-6 pounds bone-in, skin-on chicken pieces or boneless skinless chicken (3 pounds)
For the Marinade
  • 4 pieces green onions white parts for marinade; save green tops for garnish
  • 6 cloves garlic roughly chopped
  • 2 pieces jalapeño peppers seeded and cut into chunks
  • 0.25 cup freshly squeezed lime juice
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon brown sugar
  • 2 teaspoons dried thyme
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • 2 teaspoons ground ginger
  • 2 teaspoons kosher salt
  • 1.5 teaspoons ground black pepper

Equipment

  • grill
  • Oven
  • food processor
  • ziplock bag

Method
 

Directions
  1. Prepare the chicken: Check your chicken pieces and poke holes in bone-in chicken or flatten boneless breasts with a meat mallet.
  2. Dry and arrange chicken: Pat the chicken dry and place it in a ziplock bag or bowl.
  3. Blend the marinade: In a food processor, combine green onions, garlic, jalapeños, lime juice, olive oil, brown sugar, and spices. Blend until smooth.
  4. Marinate the chicken: Pour marinade over chicken, ensure it's well-coated, seal bag or cover bowl, and refrigerate for at least 4 hours, preferably overnight.
  5. Bring to room temperature: Let chicken sit at room temperature for about 15 minutes before cooking.
  6. Preheat your grill or oven: Grill to medium heat (350°F to 375°F) or preheat oven to 375°F.
  7. Grill the chicken: Cook skin-side down for 25-35 minutes for bone-in or 8-12 minutes for boneless, flipping halfway through.
  8. Bake the chicken: Lay chicken on a baking sheet and bake uncovered for 25-45 minutes for bone-in or 15-25 minutes for boneless, until internal temperature reaches 155°F.
  9. Final touches: Discard excess marinade, garnish with reserved green onion tops, and serve.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 500mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

Marinate overnight for best flavor. Always check chicken for 165°F for safety and juiciness.

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