Jerk Chicken (Authentic)
Jump to recipeIngredients
- 2 whole chickens (3-4 pounds or 1.4-1.8 kg each), cut into pieces or 8 chicken pieces (thighs, drumsticks, breasts)
- 6 scotch bonnet peppers (or habanero peppers), seeded and chopped (about2.6 oz or 2.6 ounces)
- 2 tablespoons (6 grams) fresh thyme leaves
- 2 teaspoons (4 grams) ground allspice
- 1 teaspoon (2 grams) ground cinnamon
- 1/2 teaspoon (1 gram) ground nutmeg
- 1/4 teaspoon (0.5 gram) ground cloves
- 6 scallions (spring onions), chopped (about4 ¼ oz or 4.2 ounces)
- 4 garlic cloves, minced (about 20 grams or 0.7 ounces)
- 1 tablespoon (15 milliliters) fresh ginger, minced (about 15 grams or 0.5 ounces)
- 1/4 cup (60 milliliters) soy sauce
- 3 tablespoons (45 milliliters) lime juice (about 2-3 limes)
- 2 tablespoons (30 milliliters) vegetable oil
- 1 tablespoon (12 grams) brown sugar
- 1 teaspoon (6 grams) salt
- 1/2 teaspoon (1 gram) black pepper
Instructions
- 1
Combine scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, and cloves in a food processor or blender.
- 2
Add scallions, garlic, ginger, soy sauce, lime juice, vegetable oil, brown sugar, salt, and black pepper to the processor.
- 3
Blend until you have a smooth, thick paste (about 2-3 minutes of processing).
- 4
Pat the chicken pieces dry with paper towels, then score the skin with shallow cuts to allow the marinade to penetrate.
- 5
Rub the jerk marinade generously all over each piece of chicken, working it into the cuts and under the skin, using about 3/4 of the total marinade. Reserve remaining 1/4 for basting.
- 6
Place marinated chicken in a large container or resealable bag and refrigerate for at least 4-6 hours, preferably overnight (12-24 hours).
- 7
Heat a grill (charcoal, wood, or gas) to medium-high heat (around 375-400°F or 190-200°C). If using charcoal, use mostly indirect heat with some direct heat zones.
- 8
Place chicken pieces skin-side up on the grill grates over medium heat, not directly over the hottest flames to prevent burning before the inside cooks.
- 9
Grill for 12-15 minutes per side, basting with reserved marinade every 4-5 minutes and rotating pieces for even cooking and charring. The thickest pieces (thighs) should take 25-30 minutes total, breasts 20-25 minutes.
- 10
Chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part of the thigh, and the skin is charred and crispy with dark brown and black spots.