Authentic Jerk Chicken
This bold Jamaican jerk chicken is marinated in a fiery blend of scotch bonnet peppers, allspice, and fresh thyme for deep, smoky flavor. It is grilled over high heat to achieve that iconic charred crust and juicy interior.
Smoky, spicy Jamaican jerk chicken marinated overnight and grilled to perfection.
Nutrition per serving
Ingredients
protein
marinade
Instructions
Blend the Jerk Marinade
Combine scotch bonnet peppers, allspice, thyme, garlic, and soy sauce in a blender. Blend until a smooth paste forms. Taste and adjust seasoning as needed.
Marinate the Chicken
Score the chicken pieces deeply with a knife so the marinade penetrates the meat. Coat the chicken thoroughly in the jerk paste, cover, and refrigerate for at least 4 hours or overnight.
Grill Over High Heat
Preheat the grill to medium-high heat. Place the chicken on the grill and cook for 15 to 20 minutes per side, turning occasionally and basting with any remaining marinade.
Rest and Serve
Remove the chicken from the grill and let it rest for 5 minutes before serving. Serve with rice and peas or festival bread on the side.
Substitutions
Common mistakes
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