The mouth watering classic Jamaican dish, Jerk Chicken is filled with all the spices authentic to the island. Grab a Red Stripe Beer and play some Bob Marley...you're in for a tasty tropical treat!
Prep Time15 minutesmins
Cook Time50 minutesmins
Chilling/Marinating Time6 hourshrs
Total Time7 hourshrs5 minutesmins
Course: Main Course
Cuisine: Caribbean, Tropical
Keyword: Jerk Chicken
Servings: 8servings
Author: Debbie
Ingredients
⅓cupfreshly ground pepper
¼cupkosher salt
¼cup plus 1 teaspooncinnamon
¼cup plus 1 teaspoonnutmeg
¼cup plus ½ teaspoonground cloves
1Tablespoondried thyme leaves
¾cupgranulated sugar
⅓cupvegetable oil
¼cupfresh squeezed lime juice
2Tablespoons soy sauce
1 ¾Tablespoonsmolasses
¾cupspring onions, minced, also known as Mexican onions
9largegarlic cloves, minced
4Tablespoons finely chopped fresh ginger
4mediumScotch bonnets or habanero chiles (depending on your heat tolerance), stemmed and minced
4poundschicken pieces
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Instructions
In a medium bowl combine all ingredients except the chicken. Mix together well.
Add the chicken to the marinade and toss with a rubber spatula to coat the chicken completely.
Tightly cover the bowl with plastic wrap and place in refrigerator. If time permits, it’s set to chill overnight. If not, chill for at least 6 hours.
Heat grill to medium or a cast iron skillet on medium-high.
Remove chicken from marinade. Place chicken on grates, skin side down.
Cook uncovered, turning once, until the jerk marinade forms a nice crust on the skin, about 8 minutes.
Cover the grill (or cast iron). Continue cooking until cooked through, about 40 minutes on grill. Time may vary if cooking in skillet.
Bake until fully cooked through.
Notes
Gr8 Tip:
This recipe can also be prepared in the oven.
Preheat oven to 350°F.
Line a cookie sheet or metal rimmed baking pan with foil.
Transfer marinated chicken to the prepared pan.
Cook until the internal temperature of the chicken is 165℉.