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jerk chicken recipe

A spicy and flavorful Jamaican dish featuring marinated chicken grilled to perfection.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jamaican
Calories: 350
Ingredients Method Notes

Ingredients
  

Marinade
  • 1 cup green onions chopped
  • 1 tablespoon thyme fresh or dried
  • 1 tablespoon allspice ground
  • 1 teaspoon nutmeg ground
  • 1 teaspoon cinnamon ground
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper freshly ground
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon lime juice freshly squeezed
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 2 pieces scotch bonnet peppers seeded and chopped
  • 4 pieces chicken thighs bone-in, skin-on

Method
 

Prepare the Marinade
  1. In a mixing bowl, combine green onions, thyme, allspice, nutmeg, cinnamon, brown sugar, salt, black pepper, soy sauce, vegetable oil, lime juice, garlic, ginger, and scotch bonnet peppers. Mix well to form a marinade.
Marinate the Chicken
  1. Place the chicken thighs in a large resealable plastic bag or a bowl. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight.
Grill the Chicken
  1. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
  2. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
Serve
  1. Remove the chicken from the grill and let it rest for a few minutes before serving. Enjoy with rice and peas or a fresh salad.

Notes

For a milder version, reduce the number of scotch bonnet peppers or remove the seeds.