Jerk Chicken
Smoky, spicy Jamaican Jerk Chicken turns your backyard grill into a Caribbean vacation! You’ll flip for this easy, authentic island recipe!
Bursting with “not too spicy, not too sweet” fabulous tropical flavors, this Jerk Chicken recipe is JUST RIGHT! Chicken thighs are bathed in a marinade of Scotch bonnet peppers, pineapple juice, green onions, lime, and a boatload of pantry staples, then grilled to Jamaican perfection! Yeah, mon!
Caribbean Thighs Deserve Amazing Sides!
The best Jamaican jerk chicken – tender, tropical, mouthwatering and marvelous – needs side dishes worthy of its fabulous flavor! So, what goes with Jerk Chicken? Think tropical fruits like pineapple, banana or limes and veggies like okra or sweet potatoes.
Fried plantains are a local favorite, as are cool chutneys, slaws, fruit salsas, and coconut rice.
Other Recipes to Serve with Jerk Chicken
- This Boozy, Tropical Fruit Salad is a fresh, cool, colorful side dish fit for the islands!
- And Tropical Bruschetta adds an island twist to classic bruschetta for a quick and easy appetizer or side dish!
Ingredients
Chicken: Skin-on chicken thighs are the best. They give you tender, juicy meat with those crispy, lightly charred edges. Perfect!
Spices: Garlic cloves, thyme, ginger, white pepper, nutmeg, allspice berries, bay leaves, kosher salt, cinnamon, and ground clove – YES, it’s a LOT of spices – but you know you have them all in your pantry and the combination on this chicken is to die for!
Onions and Peppers: Green onions along with Scotch bonnet peppers (if you don’t have access to these, habaneros substitute fine) add the distinctive spice and tang to jerk seasoning.
Marinade Essentials: Finish the marinade with lime juice, some pineapple juice, brown sugar, and chicken bouillon.
Garnishes: Lime wedges and a sprinkling of chopped cilantro make the presentation beautiful and mouthwatering!
How to Make Jerk Chicken
STEP ONE: Add ALL the ingredients (except the chicken, of course!) into the bowl of a food processor. Lock the lid in place and pulse until the mixture is pretty smooth.
STEP TWO: Add the chicken thighs to a large ziploc bag and pour the marinade over the chicken.
STEP THREE: Seal the bag and smush everything together. Then, let marinate the chicken in the refrigerator for 8 hours (at least 4 hours).
STEP FOUR: Preheat your grill to 400 degrees F and cook for 10 minutes skin-side up. After 10 minutes, flip them over and cook another 10 minutes until thoroughly cooked – the interior should reach 165 degrees F.
STEP FIVE: Plate these on a large platter with lime wedges. Sprinkle with fresh cilantro, and grab a couple of pieces of chicken for yourself before everyone else gobbles them up!
Tips for Success
- If you don’t have a grill (or it’s just not grilling weather), you can cook the chicken on a grill pan on the stovetop. You’ll want to set the burners to medium to medium-high heat.
- Can’t handle spicy? Simply cut back on the amount of Scotch bonnet peppers.
- If using boneless or skinless thighs, cut the marinating time to 4-6 hours to prevent the meat from getting mushy.
- Always use a meat thermometer (regardless of your cooking or grilling method) to ensure chicken is cooked to a safe internal temperature of 165 degrees F.
What Is Jerk Chicken?
Jamaican jerk chicken is a spicy dish marinated in the distinctive spices of the Caribbean. Flavors include earthy, sweet, and smoky herbs and spices like ginger, garlic, cinnamon, nutmeg, thyme, allspice, and spicy Scotch bonnet chili peppers (Habanero peppers make a good substitute). Caribbean jerk chicken is slow-grilled over an open fire, giving it that wonderful smoky flavor.
Can I Make Jamaican Jerk Chicken in the Oven?
You sure can! After the chicken has sufficiently marinated (4-8 hours), preheat the oven to 375 degrees F and line a baking sheet with foil and non-stick spray. Remove the chicken from the marinade and place on the baking sheet – meaty side up – leaving a bit of space between each piece. Bake for about 50 minutes, then switch to broil for a couple of minutes to give the edges a nice, crisp char (keep an eye on the timing). These should turn out juicy on the inside and crispy-chewy on the outside – you may not be able to tell they didn’t come straight off the grill!
Other Tantalizing Tropical Summertime Recipes
- Coconut Shrimp
- Island Teriyaki Burger
- Hawaiian Grilled Salmon Filets
- Citrus Chicken Breast Marinade
- Surf and Turf Kabobs
- Mango Chicken Skewers
Jerk Chicken
Equipment
- Grill or Grill Pan
Ingredients
- 2 scotch bonnet peppers seeded
- ¼ cup pineapple juice
- 5 green onion rough chopped
- 8 cloves garlic
- 3 tablespoons brown sugar packed
- 6 sprigs fresh thyme
- 1 tablespoon fresh ginger peeled
- 1 lime juiced
- ½ tablespoon white pepper (or black pepper)
- ½ tablespoon ground nutmeg
- 5 allspice berries (or 1 teaspoon ground allspice)
- 2 bay leaves
- 1 teaspoon chicken bouillon (1 cube)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 8 bone-in, skin-on chicken thighs
- Fresh cilantro or parsley chopped, for garnish
- Lime wedges for serving
Instructions
- Add the pepper, pineapple juice, green onion, garlic, brown sugar, thyme, ginger, lime juice, white pepper, nutmeg, allspice, bay leaves, chicken bouillon, salt, cinnamon, and cloves to the bowl of a food processor. Cover and pulse until mostly smooth.
- Add the chicken thighs to a gallon-size food storage bag and pour the marinade over the chicken.
- Seal the bag, smush the marinade around the chicken to coat, and then place the chicken in the fridge for 8 hours (at least 4 hours).
- Preheat your grill to 400 degrees F (or place a grill pan over medium to medium-high heat). Once hot, remove the chicken from the bag with tongs, letting any excess marinade drop off. Place the chicken thighs on the grill skin-side up.
- Cook the chicken for 10 minutes. Then flip the thighs over and cook for 8-10 minutes until cooked through (165 degrees F internal temperature). The chicken should have a nice char on it.
- Remove from the grill and plate. Sprinkle with chopped cilantro or parsley, if desired, and serve with extra lime wedges.
