Savory Homemade Jerk Chicken for a Flavorful Feast
This jerk chicken recipe is a vibrant blend of spices and herbs, offering a savory yet slightly spicy profile that is both rich and aromatic.
Equipment
- Blender
- Mixing Bowl
- Grill or Oven
Ingredients
Main Ingredients
- 3-5 pounds Chicken (whole or pieces) Bone-in, skin-on for moisture.
- 0.5 cup Green onions, chopped
- 4-6 cloves Garlic, minced
- 2 tablespoons Ginger, grated
- 1-2 pieces Scotch bonnet peppers, chopped Seeds removed for less heat.
- 1 tablespoon Allspice, ground
- 1 tablespoon Thyme, fresh Or 1 teaspoon dried thyme.
- 2 tablespoons Lime juice Juice of 2 limes.
- 2 tablespoons Brown sugar
- 1 teaspoon Salt Adjust to taste.
- 0.5 teaspoon Black pepper, ground
- 2 tablespoons Vegetable oil
Instructions
- 1. In a blender, combine green onions, garlic, ginger, and scotch bonnet peppers. Blend until smooth.
- 2. Add allspice, thyme, lime juice, brown sugar, salt, pepper, and vegetable oil to the blender. Blend until combined.
- 3. Place chicken in a mixing bowl or plastic bag, pour marinade over, and coat well. Refrigerate for at least 2 hours or overnight.
- 4. Preheat grill or oven to medium-high heat (400°F/200°C).
- 5. Remove chicken from marinade, shake off excess, and place on grill or baking sheet.
- 6. Grill for 25-30 minutes, turning occasionally, or bake for 40-45 minutes until cooked through.
- 7. Let chicken rest for 10 minutes before serving.
- 8. Serve with sides like rice and peas or salad.
Notes
For best flavor, marinate overnight. Adjust spice levels by modifying the number of scotch bonnet peppers.