Jamaican Jerk Chicken
A bold and flavorful dish featuring chicken marinated in an aromatic blend of spices, cooked to juicy perfection, capturing the essence of Jamaican cuisine.
Ingredients
For the Marinade
- 2 tablespoons allspice Also called pimento.
- 4 pieces Scotch bonnet peppers Habaneros can be used as a substitute.
- 2 tablespoons fresh thyme
- 4 scallions scallions, chopped
- 4 cloves garlic Minced.
- 2 inches ginger Fresh ginger, peeled and grated.
- 3 tablespoons dark soy sauce
- 1 tablespoon sugar Essential for balance.
- 1 tablespoon vinegar Any type you prefer.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons lime juice Freshly squeezed.
For the Chicken
- 4 pounds chicken parts Bone-in, skin-on thighs, drumsticks, or breasts.
Instructions
Preparation
- Blend all the marinade ingredients in a blender or food processor until smooth.
- Score the chicken lightly with a knife to help the marinade penetrate.
- Rub the marinade all over the chicken, ensuring it gets into every nook.
- Place the coated chicken in a bag or covered bowl in the fridge to marinate for at least a few hours, preferably overnight.
Cooking
- Preheat your grill to medium-high heat. Alternatively, preheat your oven to 425°F (220°C).
- Grill the chicken until cooked through, reaching an internal temperature of 165°F, about 30-40 minutes.
- If cooking in the oven, bake until the chicken is cooked through, and broil for a few minutes at the end to achieve a charred finish.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days. The flavor may improve the next day. Cooked pieces can be frozen. Thaw in the fridge and reheat gently.