Ultimate Amazing Jamaican Jerk Chicken (Print)
Smoky, spicy chicken marinated in authentic Jamaican jerk seasoning and grilled to perfection.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Jerk Marinade
03 - 3 spring onions, chopped
04 - 1 large onion, roughly sliced
05 - 3 cloves garlic, peeled
06 - 2 Scotch bonnet peppers, seeds removed for less heat (wear gloves)
07 - 1 tablespoon fresh thyme leaves
08 - 2 teaspoons ground allspice
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground nutmeg
11 - 1 teaspoon salt
12 - 1 teaspoon freshly ground black pepper
13 - 2 tablespoons soy sauce (use gluten-free if needed)
14 - 2 tablespoons vegetable oil
15 - 2 tablespoons brown sugar
16 - Juice of 2 limes
17 - Juice of 1 orange
18 - 2 tablespoons apple cider vinegar
# How To Make It:
01 - Combine all marinade ingredients in a blender or food processor. Blend until completely smooth and paste-like consistency forms.
02 - Place chicken pieces in a large zip-top bag or shallow bowl. Pour marinade over chicken, massaging to ensure each piece is thoroughly coated. Seal container and refrigerate for at least 4 hours, preferably overnight for maximum flavor penetration.
03 - Remove marinated chicken from refrigerator and let stand at room temperature for 20 minutes prior to cooking. This ensures even cooking throughout.
04 - Preheat grill or barbecue to medium-high heat (approximately 375-400°F). Lightly oil grates to prevent sticking.
05 - Place chicken on preheated grill. Cook for 35-40 minutes, turning every 10-12 minutes and basting with reserved marinade during cooking. Continue until meat reaches internal temperature of 165°F and skin develops appealing char marks.
06 - Transfer grilled chicken to platter and let rest for 5 minutes to allow juices to redistribute. Serve garnished with fresh lime wedges and chopped scallions if desired.
# Expert Advice:
01 -
- The marinade creates layers of flavor that penetrate deep into the meat, not just coat the surface
- Cooking over real fire gives you that signature char and smoky depth that oven roasting cannot replicate
02 -
- Patience with the marinating time absolutely makes the difference between good jerk chicken and great jerk chicken
- Do not be tempted to rush the grill process over too high heat or you will burn the sugars before the meat cooks through
03 -
- Reserve a small amount of marinade before adding it to raw chicken if you plan to baste during grilling
- Invest in a good meat thermometer because cutting into chicken to check doneness lets all those precious juices escape