Spicy Caribbean jerk chicken with aromatic marinade of scotch bonnet peppers, allspice, thyme, and warm spices. This Jamaican specialty delivers complex heat and flavor through traditional jerk seasoning and grilling technique.
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16 items
Begin by preparing jerk marinade through combining scotch bonnet peppers, scallions, garlic, fresh ginger, fresh thyme leaves, ground allspice, ground cinnamon, ground nutmeg, freshly ground black pepper, fine sea salt, brown sugar, low sodium soy sauce, fresh lime juice, and vegetable oil in food processor or blender
Blend jerk marinade ingredients on high speed for 2-3 minutes, stopping to scrape down sides as needed, until mixture becomes smooth paste consistency. Marinade should be thick, fragrant, and uniformly blended with no large chunks remaining
Prepare chicken pieces by patting them completely dry with paper towels. Using sharp knife, make 3-4 deep slashes in thickest part of each chicken piece, cutting down to bone. This allows marinade to penetrate deeply
Place chicken pieces in large glass or ceramic bowl or large resealable plastic bag. Pour jerk marinade over chicken and use hands to massage marinade into every piece, working it into slashes. Ensure all chicken is thoroughly coated with marinade
Cover bowl tightly with plastic wrap or seal bag, removing as much air as possible. Refrigerate chicken for minimum 2 hours or up to 24 hours for maximum flavor. Chicken must at least 2 hours for proper flavor development
Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 200°C (400°F) or prepare grill for medium-high heat. Line large baking sheet with aluminum foil if baking
Arrange chicken pieces on prepared baking sheet skin-side up, leaving space between pieces, or place directly on preheated grill grates. Reserve any excess marinade for basting
Bake chicken in preheated oven for 40-45 minutes, basting with reserved marinade every 15 minutes, until internal temperature reaches 75°C (165°F) and skin is charred in spots. For grill, cook 20 minutes per side, basting frequently
Remove chicken from oven or grill and let rest for 5 minutes before serving to allow juices to redistribute. Resting ensures chicken remains moist and tender
Serve hot jerk chicken on large platter with steamed rice and peas for serving if desired. Spoon any pan juices or extra marinade over chicken for added flavor and moisture
