Jerk Chicken Recipe
Experience the vibrant flavors of the Caribbean with this irresistible jerk chicken recipe. Marinated in a medley of spices, including scotch bonnet peppers and allspice, this dish offers a perfect balance of heat and sweetness. Grilled to perfection, each bite is juicy and packed with flavor, making it ideal for summer barbecues or cozy dinners any time of year. Serve it alongside rice and peas for an authentic culinary experience that will leave your taste buds dancing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Grilling/Baking
- Cuisine: Caribbean
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 2 scotch bonnet peppers (adjust for spice preference)
- 1 tsp allspice berries
- 2 tbsp fresh thyme leaves
- 4 garlic cloves
- 1-inch piece fresh ginger, peeled and grated
- Juice of 1 lime
- 3 tbsp low-sodium soy sauce
- 2 tbsp brown sugar
- Salt to taste
- Pimento wood chips (optional)
Instructions
- Blend scotch bonnet peppers, garlic, ginger, thyme, allspice berries, brown sugar, lime juice, soy sauce, and salt in a food processor until smooth.
- Place chicken thighs in a bowl or resealable bag; pour marinade over chicken to coat thoroughly.
- Cover and marinate in the fridge for at least 3 hours; overnight is best for deeper flavor.
- Preheat grill to medium-high heat or oven to 400°F (200°C).
- Grill chicken for about 6-8 minutes on each side until charred and internal temperature reaches 165°F. Alternatively, bake on a lined sheet pan for 25-30 minutes.
- Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 4 oz (113g)
- Calories: 190
- Sugar: 6g
- Sodium: 440mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 100mg