Jerk Chicken
The best Jamaican Jerk Chicken including oven and grilling instructions! It’s incredibly flavorful thanks to hours of marinating in a vibrant and deliciously seasoned marinade. And who can resist that light char and crave-able spicy kick? A must try recipe!
Pair it with coconut rice and fresh pineapple to create a tasty and simple Caribbean meal!
- Prep Time2 hr
- Cook Time20 min
- Perform Time15 min
- Total Time2 hr 35 min
- Serving Size2
Ingredients
For the Burger
- Chicken pieces (bone-in skin-on) – I recommend using 5 thighs and 5 legs
- Green onions – 1/2 small red onion could be substituted.
- Garlic – only use fresh garlic.
- Ginger – this adds so much flavor, only use fresh.
- Habanero peppers – scotch bonnet peppers will work too if you can find them. The amount used can be adjusted to taste, these are spicy!
- Lime juice – in a pinch lemon juice will work too. Don’t use bottled.
- Soy sauce – if you have low sodium on hand that will work, just add a little salt to the marinade.
- Brown sugar – honey could be substituted.
- Thyme leaves – preferably use fresh, in a pinch 1 tsp dried will work.
- Allspice, cinnamon and nutmeg – these may seem strange with chicken but they’re key ingredients, don’t omit them!
- Black pepper – it’s a hassle to grind it but it does make a difference.
Method
Preparing the Salad
1
- Place chicken pieces in a gallon size resealable bag.
- Make marinade: add green onions, garlic, ginger, habaneros, lime juice, soy sauce, brown sugar, thyme, and spices to a food processor and plus to chop (it should be slightly coarse not pureed).
- Pour marinade over chicken: pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken.
- Allow marinating time: rest in refrigerator 3 – 24 hours.
- Heat grill, clean and oil grates: preheat a gas grill to medium-high heat (about 400 degrees.) Clean grill grates and rub lightly with oil using tongs and an oiled paper towel.
- Cook through to 165 degrees: grill until chicken is cooked through, turning occasionally (and reducing burning temperature slightly if it’s browning too quickly) about 30 minutes.
Can I Use Boneless Skinless Chicken Breasts or Thighs?
Yes. I’ve also made this with boneless skinless chicken breasts as well if grilling. If doing so don’t marinate longer than 6 hours.
Grill over medium high heat (425 – 450) about 4 – 5 minutes per side keep a close eye on it because if it goes past 165 degrees in center it will start to dry out. Baking isn’t recommend for breasts as you won’t get any browning.
Boneless skinless thighs should work fine here too – for grilling or oven roasting. If doing so marinate up to 12 hours. Grill over medium-high heat (425 – 450) about 5 – 7 minutes per side. If baking cook in preheated 400 degree oven on an oiled baking sheet until cooked through about 30 – 35 minutes, broil during last few minute to help brown as needed.
- 0 servings per container
- Serving Size2
- Amount per serving
- Calories0
- % Daily Value*
