Jerk Chicken
Jump to recipeIngredients
- 4 lbs chicken leg quarters or thighs, bone-in and skin-on
- 6 green onions, roughly chopped
- 4 garlic cloves
- 2 scotch bonnet peppers, seeded for less heat
- 2 tbsp fresh thyme leaves
- 2 tbsp ground allspice
- 1 tbsp black pepper
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
- 3 tbsp brown sugar
- 3 tbsp vegetable oil
- 1 tbsp kosher salt
- 1 inch fresh ginger, peeled
Instructions
- 1
Combine green onions, garlic, scotch bonnet peppers, ginger, thyme, allspice, black pepper, cinnamon, nutmeg, soy sauce, lime juice, brown sugar, oil, and salt in a blender or food processor. Blend until smooth to create the jerk marinade.
- 2
Score the chicken pieces with deep cuts to the bone, about 1 inch apart, to allow the marinade to penetrate. Place chicken in a large bowl or zip-lock bag.
- 3
Pour the jerk marinade over the chicken, ensuring all pieces are well coated and marinade gets into the cuts. Refrigerate for at least 4 hours, preferably overnight or up to 24 hours.
- 4
Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. Reserve excess marinade for basting.
- 5
Preheat grill to medium-high heat (around 400°F). For charcoal grills, set up for indirect cooking with coals on one side.
- 6
Place chicken skin-side down over direct heat and grill for 5-7 minutes until charred. Flip and char the other side for another 5-7 minutes.
- 7
Move chicken to indirect heat, cover the grill, and continue cooking for 25-35 minutes, turning occasionally and basting with reserved marinade, until internal temperature reaches 165°F.
- 8
Rest chicken for 5 minutes before serving. Serve with rice and peas, festival bread, or grilled plantains.