Spicy Jamaican Jerk Chicken: A Flavorful Home Cook's Delight

Enjoy the unforgettable taste of Jamaican jerk chicken, featuring a spicy citrus marinade that brings Caribbean flavors to your table.

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Prep Time 15

Cook Time 40

Resting Time 5

Total Time 1

Servings: 6 pieces

Course: Dinner

Cuisine: Caribbean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

5-6 pounds Bone-in, skin-on chicken pieces This provides delicious flavor and moisture.
3 pounds Boneless chicken breasts/thighs A great option for quicker cooking.

For the Marinade

4 pieces Green onions Use only the white part in the marinade.
6 cloves Garlic Roughly chopped; reduce for milder flavor.
2 pieces Jalapeño peppers Seeded; substitute with bell peppers for milder flavor.
¼ cup Freshly squeezed lime juice Lemon juice works too.
3 tablespoons Extra virgin olive oil Can use avocado or canola oil as alternatives.
1 tablespoon Brown sugar Honey or coconut sugar are excellent substitutes.
2 teaspoons Dried thyme Oregano can serve as an alternative.
2 teaspoons Ground nutmeg Ensure it's fresh for best flavor.
2 teaspoons Ground cinnamon Ensure it's fresh for best flavor.
2 teaspoons Ground allspice Ensure it's fresh for best flavor.
2 teaspoons Ground ginger Ensure it's fresh for best flavor.

For Seasoning

2 teaspoons Kosher salt Feel free to adjust according to taste.
1.5 teaspoons Ground black pepper Adjust as you wish.

Equipment

Grill
oven
Food processor
meat thermometer
Mixing Bowl
Zip-top Bag

Method

Step-by-Step Instructions for Jamaican Jerk Chicken

Prepare your chicken pieces. For bone-in chicken, poke small holes in the skin to allow the marinade to penetrate. If boneless, pound to even thickness. Pat dry to help the marinade adhere.
Prepare the marinade by combining green onion whites, garlic, jalapeños, lime juice, olive oil, brown sugar, thyme, nutmeg, cinnamon, allspice, ginger, salt, and pepper in a food processor. Blend until smooth.
Marinate the chicken by placing it in a zip-top bag or mixing bowl and pouring the marinade over. Ensure all sides are coated, seal or cover, and refrigerate for at least 4 hours or overnight.
Preheat your grill to medium heat (350°F to 375°F) or set your oven to 375°F.
Grill chicken pieces skin-side down for 25-35 minutes, turning once until internal temperature reaches 165°F. For baking, cook for 25-45 minutes for bone-in or 15-25 minutes for boneless pieces until they reach 155°F.
Rest the chicken for at least 5 minutes before serving. Garnish with reserved green onion tops.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Ensure chicken is at room temperature before cooking. Discard leftover marinade that touched raw chicken for safety. Use a meat thermometer to check for doneness.

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