Jamaican · Main · Medium
Jerk Chicken
Fiery, smoky chicken marinated in scotch bonnets and allspice, grilled over pimento wood if you can.
The whole recipe in 60 seconds
Jerk Chicken, in 5 ideas
- Scotch bonnets are essential; habaneros are the closest substitute.
- Overnight marinating builds the deep flavor.
- Allspice (pimento) is the signature spice.
- Grill low and slow for smoky char without burning.
- Serve with rice and peas and a cold drink.
What you need
Ingredients
- 3 lbs chicken wings or thighs
- 4 scotch bonnet peppers
- 1 onion, quartered
- 6 green onions and 4 cloves garlic
- 2 tbsp fresh thyme
- 2 tbsp ground allspice
- 2 tbsp brown sugar
- 1/4 cup soy sauce
- 2 tbsp lime juice and 2 tbsp vegetable oil
- 1 tbsp salt, 1 tsp cinnamon, and 1/2 tsp nutmeg
How to make it
Directions
- Blend all marinade ingredients into a thick paste.
- Coat the chicken thoroughly, cover, and marinate overnight in the fridge.
- Grill over medium heat, turning occasionally, until charred at the edges.
- Continue grilling until cooked through, about 25 minutes total.
- Rest 5 minutes before serving with rice and peas.
Money saver. Buy scotch bonnets at Caribbean markets where they are cheapest and freshest.