Jerk Chicken
This iconic Jamaican dish is celebrated worldwide for its unique blend of spices and bold flavors, creating an unforgettable culinary experience.
Ingredients
For the Marinade
- 4-6 pieces Scotch Bonnet peppers, chopped Adjust quantity based on heat preference.
- 1 small red onion, chopped
- 4-6 cloves garlic, chopped
- 4 stalks scallions, ends trimmed
- 1/4 cup soy sauce
- 1/4 cup vinegar (white or apple cider)
- 2 tablespoons olive oil
- 3/4 cup orange juice (from 1 large orange)
- 1/2 piece lime, juiced
- 1 tablespoon freshly grated ginger
- 2 tablespoons brown sugar
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon dried thyme Fresh thyme can be used if available.
- to taste salt and pepper
For the Chicken
- 1 whole chicken (cut up or use your favorite cuts) Poke holes in the chicken for marinating.
Instructions
Preparation
- In a food processor or blender, combine all marinade ingredients: Scotch Bonnet peppers, red onion, garlic, scallions, soy sauce, vinegar, olive oil, orange juice, lime juice, ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, salt, and pepper. Process until smooth.
- Poke holes in the chicken and place it in a large bowl or sealable bag.
- Pour the marinade over the chicken, rubbing it thoroughly. Cover and refrigerate for at least 2 hours or overnight for best results.
Cooking
- For grilling: Preheat grill to medium-high heat and oil the grates. Cook chicken for about 12-20 minutes, flipping occasionally until it reaches an internal temperature of 165°F.
- For baking: Preheat oven to 400°F. Arrange chicken on a baking sheet and cook for approximately 35-40 minutes until fully cooked.
Serving
- Let the chicken rest for a few minutes before serving. This allows the juices to redistribute.
- Serve with traditional sides like rice and peas, fresh salads, sandwiches, or wraps.
Notes
Marination is key for deep flavor. Adjust Scotch Bonnet peppers for heat level. Use fresh ingredients for best results. Store leftovers properly in an airtight container, refrigerated for 3-4 days, or frozen for 2-3 months.