Description
This Authentic Caribbean Jerk Chicken recipe delivers a flavorful and spicy grilled or baked chicken experience inspired by traditional Caribbean cuisine. The marinade combines aromatic allspice, thyme, hot Scotch bonnet peppers, garlic, ginger, and a balance of sweet and savory ingredients to create juicy, tender chicken with a crisp exterior. Perfect for a vibrant family meal or backyard barbecue.
Ingredients
Scale
Chicken
- 4 chicken pieces (legs, thighs, or breasts)
Marinade
- 1 teaspoon ground allspice
- 1 tablespoon fresh or dried thyme
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 3 cloves garlic, minced
- 2 Scotch bonnet peppers (or substitute hot chili peppers), finely chopped
- 1 tablespoon freshly grated ginger
- 3 sliced green onions
- ¼ cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Marinade: In a large bowl, whisk together the ground allspice, thyme, cinnamon, nutmeg, minced garlic, finely chopped Scotch bonnet peppers, grated ginger, sliced green onions, soy sauce, olive oil, brown sugar, lime juice, salt, and black pepper until well combined.
- Marinate the Chicken: Add the chicken pieces into the marinade, turning them to coat evenly on all sides. Cover the bowl with plastic wrap or transfer everything into a sealed bag. Refrigerate for at least 1 hour, preferably overnight, to fully infuse the flavors.
- Preheat Cooking Surface: If grilling, heat your grill to medium-high heat. Alternatively, preheat your oven to 400°F (200°C) if baking.
- Cook the Chicken: For grilling, place the marinated chicken on the grill and cook for 30–40 minutes, turning occasionally to ensure even cooking and to crisp the skin. Use a meat thermometer to confirm the internal temperature reaches 165°F (75°C). For baking, arrange the chicken on a parchment-lined baking sheet and bake for 30–40 minutes until the chicken is cooked through and the skin is crispy.
- Rest and Serve: Remove the chicken from the grill or oven and let it rest for 5–10 minutes to allow the juices to redistribute. Optionally, drizzle with leftover marinade that has been heated safely before serving. Slice and enjoy your authentic Caribbean jerk chicken.
Notes
- For less heat, reduce the amount of Scotch bonnet peppers or substitute with milder chili peppers.
- Marinating overnight intensifies the flavor and tenderness of the chicken.
- Always use a meat thermometer to ensure chicken has reached a safe internal temperature.
- If baking, lining the baking sheet with parchment paper helps prevent sticking and makes cleanup easier.
- Leftover marinade should be boiled before drizzling over cooked chicken to ensure it is safe to eat.
