Jerk Chicken

Jerk Chicken

Smoky, spiced chicken marinated in scotch bonnet heat and allspice, then grilled until charred.

Total 9 hr Makes 4 servings Calories 410/serving

Dietary

Dairy free, Nut free, Halal, Kosher

Allergens

Soy

This Jamaican classic relies on a bold marinade of scotch bonnet peppers, allspice, and thyme to tenderize and flavor bone-in chicken before it's grilled over charcoal for a smoky, charred crust. A long marinating time builds deep heat and complexity, making it a standout centerpiece for backyard cookouts or weekend dinners. Serve with rice and peas or grilled plantains to balance the spice.

Ingredients

  • 8 bone-in, skin-on chicken thighs and drumsticks
  • 4 scallions, chopped
  • 2 scotch bonnet peppers, stemmed
  • 1 small yellow onion, chopped
  • 4 cloves garlic
  • 2 tablespoons fresh ginger, peeled and chopped
  • 3 tablespoons fresh thyme leaves
  • 2 tablespoons ground allspice
  • 1 tablespoon brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice
  • 3 tablespoons vegetable oil
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground

Method

  1. In a food processor or blender, combine scallions, scotch bonnet peppers, onion, garlic, ginger, thyme, allspice, brown sugar, soy sauce, lime juice, oil, cinnamon, nutmeg, salt, and black pepper. Blend until a thick, mostly smooth marinade forms.

  2. Pat the chicken pieces dry and use a knife to score the skin a few times to help the marinade penetrate.

  3. Place the chicken in a large bowl or resealable bag, pour the marinade over it, and massage to coat every piece thoroughly.

  4. Cover and refrigerate to marinate, at least 8 hours and up to 24 hours for deeper flavor.

  5. Remove the chicken from the refrigerator and let it sit at room temperature while you prepare the grill.

  6. Prepare a charcoal or gas grill for two-zone cooking, with one side medium-high heat and the other side low or off for indirect cooking.

  7. Sear the chicken skin-side down over the hot side of the grill until the skin is charred and marked, 4 to 5 minutes.

  8. Flip and sear the other side over direct heat until marked, 3 to 4 minutes.

  9. Move the chicken to the cooler side of the grill, cover, and cook until an instant-read thermometer inserted into the thickest part reads 165°F, 25 to 30 minutes, turning occasionally.

  10. Transfer the chicken to a platter and let rest for 5 minutes before serving.

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    Jerk Chicken

    This Jamaican classic relies on a bold marinade of scotch bonnet peppers, allspice, and thyme to tenderize and flavor bone-in chicken before it's grilled over charcoal for a smoky, charred crust. A long marinating time builds deep heat and complexity, making it a standout centerpiece for backyard cookouts or weekend dinners. Serve with rice and peas or grilled plantains to balance the spice.

    9 hr 4 servings 410 cal

    Ingredients

    • 8 bone-in, skin-on chicken thighs and drumsticks
    • 4 scallions, chopped
    • 2 scotch bonnet peppers, stemmed
    • 1 small yellow onion, chopped
    • 4 cloves garlic
    • 2 tablespoons fresh ginger, peeled and chopped
    • 3 tablespoons fresh thyme leaves
    • 2 tablespoons ground allspice
    • 1 tablespoon brown sugar
    • 1/4 cup soy sauce
    • 1/4 cup fresh lime juice
    • 3 tablespoons vegetable oil
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper, freshly ground

    Method

    1. 1

      In a food processor or blender, combine scallions, scotch bonnet peppers, onion, garlic, ginger, thyme, allspice, brown sugar, soy sauce, lime juice, oil, cinnamon, nutmeg, salt, and black pepper. Blend until a thick, mostly smooth marinade forms.

    2. 2

      Pat the chicken pieces dry and use a knife to score the skin a few times to help the marinade penetrate.

    3. 3

      Place the chicken in a large bowl or resealable bag, pour the marinade over it, and massage to coat every piece thoroughly.

    4. 4

      Cover and refrigerate to marinate, at least 8 hours and up to 24 hours for deeper flavor.

    5. 5

      Remove the chicken from the refrigerator and let it sit at room temperature while you prepare the grill.

    6. 6

      Prepare a charcoal or gas grill for two-zone cooking, with one side medium-high heat and the other side low or off for indirect cooking.

    7. 7

      Sear the chicken skin-side down over the hot side of the grill until the skin is charred and marked, 4 to 5 minutes.

    8. 8

      Flip and sear the other side over direct heat until marked, 3 to 4 minutes.

    9. 9

      Move the chicken to the cooler side of the grill, cover, and cook until an instant-read thermometer inserted into the thickest part reads 165°F, 25 to 30 minutes, turning occasionally.

    10. 10

      Transfer the chicken to a platter and let rest for 5 minutes before serving.