Name: Spicy Jamaican Jerk Chicken Recipe for Flavorful Grilling
Prep time: PT-487945H38M33S
Cook time: PT-487945H23M33S
Total time: PT-487945H23M33S
Cuisine: Jamaican
Ingredients: 1 whole chicken (or bone-in pieces); 2-3 Scotch bonnet peppers; 4 garlic cloves; 4 green onions; 2 tsp fresh thyme; 1 tbsp allspice (pimento); 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1 tbsp brown sugar; 2 tbsp soy sauce; 2 tbsp lime juice; 2 tbsp white vinegar; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp grated ginger; 1/2 tsp ground cloves; 1 tsp paprika; 1 tsp ground cumin; 1 tsp ground coriander

inesboulila Juicy spice rubbed Jamaican jerk chicken grilled to 79f0a7a7 fc1a 4363 9cdc b34d99d7f65e

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Short Description

Jamaican jerk chicken is a bold, spicy, and smoky dish that brings the flavors of the Caribbean straight to your grill. Marinated in a fiery blend of Scotch bonnet peppers, aromatic spices, and zesty citrus, this dish delivers a perfect balance of heat, tanginess, and smokiness. Whether you’re grilling outdoors or cooking indoors, this jerk chicken recipe promises an explosion of flavor in every bite.

Why You’ll Love This Recipe

Packed with authentic Jamaican flavors
A perfect balance of heat, sweetness, and smokiness
Ideal for outdoor grilling or oven baking
Customizable spice levels to suit your taste
Great for meal prep and leftovers
Complements a variety of side dishes like rice and peas or fried plantains

Ingredients

Chicken (whole or bone-in pieces)
Scotch bonnet peppers
Garlic cloves
Green onions
Fresh thyme
Allspice (pimento)
Ground cinnamon
Ground nutmeg
Brown sugar
Soy sauce
Lime juice
White vinegar
Olive oil
Salt
Black pepper
Ginger
Cloves
Paprika
Ground cumin
Ground coriander

Directions

Prepare the Marinade: In a blender or food processor, combine Scotch bonnet peppers, garlic, green onions, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, vinegar, olive oil, salt, pepper, ginger, cloves, paprika, cumin, and coriander. Blend until smooth.
Marinate the Chicken: Place the chicken in a large bowl or resealable bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Preheat the Grill: Heat your grill to medium-high heat. If using a charcoal grill, aim for indirect heat and add wood chips for a smoky flavor.
Grill the Chicken: Remove the chicken from the marinade and let excess drip off. Place the chicken on the grill, skin-side down first. Grill for about 5-7 minutes per side, turning occasionally to prevent burning. Reduce heat and continue cooking until the internal temperature reaches 165°F (75°C).
Rest and Serve: Remove the chicken from the grill and let it rest for 5-10 minutes before serving. Garnish with fresh lime wedges and chopped green onions.

Variations

Mild Version: Use fewer Scotch bonnet peppers or substitute with milder chili peppers.
Oven-Baked Jerk Chicken: Bake in a 375°F (190°C) oven for 40-45 minutes, broiling for the last 5 minutes to achieve a crispy exterior.
Boneless Chicken Option: Use chicken breasts or thighs for a quicker cooking time.
Vegetarian Alternative: Use the jerk marinade on tofu, portobello mushrooms, or cauliflower steaks.

Servings and Timing

Prep Time: 15 minutes
Marination Time: 4-24 hours
Cook Time: 30-40 minutes
Total Time: Approximately 5 hours (including marination)
Servings: 4-6

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in a sealed bag or container for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: Warm in an oven at 350°F (175°C) for about 10 minutes or until heated through. Alternatively, use a skillet over medium heat.

FAQs

1. What makes jerk chicken spicy?

The heat comes primarily from Scotch bonnet peppers, which are very spicy. You can adjust the spice level by using fewer peppers or substituting with a milder chili.

2. Can I make jerk chicken without a grill?

Yes! You can bake the chicken in the oven or cook it in a stovetop grill pan to achieve a similar charred effect.

3. What sides go well with jerk chicken?

Traditional sides include rice and peas, fried plantains, steamed cabbage, or festival (sweet fried dumplings).

4. How long should I marinate the chicken?

For the best flavor, marinate for at least 4 hours, but overnight is ideal.

5. Can I use boneless chicken for jerk chicken?

Yes! Boneless chicken breasts or thighs work well, but adjust the cooking time as they cook faster than bone-in cuts.

6. Is jerk chicken always spicy?

While traditionally spicy, you can reduce the heat by using fewer Scotch bonnets or substituting with milder peppers.

7. Can I use store-bought jerk seasoning?

Yes, but homemade marinade provides a fresher and more authentic taste.

8. What’s the best way to get a smoky flavor?

Use a charcoal grill with wood chips or smoked paprika in the marinade for an added smoky touch.

9. Can I cook jerk chicken in an air fryer?

Yes! Cook at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

10. How do I prevent my jerk chicken from burning?

Cook over indirect heat and turn frequently to avoid charring from the sugar in the marinade.

Conclusion

Jamaican jerk chicken is a fiery, flavorful dish that’s perfect for grilling season or anytime you crave a taste of the Caribbean. With its rich, smoky, and spicy profile, this dish pairs beautifully with classic Jamaican sides. Whether you’re making it on the grill, in the oven, or in an air fryer, this recipe guarantees a delicious and satisfying meal. Try it today and bring a little island heat to your kitchen!

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