Description
This flavorful Jerk Chicken recipe features a vibrant marinade made from aromatic spices, Scotch bonnet peppers, and tangy ingredients, delivering an authentic Caribbean taste. Marinated overnight and grilled to perfection, the chicken is juicy, smoky, and packed with bold flavors, perfect for a summer barbecue or festive gathering.
Ingredients
Scale
Marinade Ingredients
- 1 medium onion, rough chopped
- 3 medium scallions, rough chopped
- 2 Scotch bonnet chili peppers, rough chopped
- 2 cloves garlic, rough chopped
- 4 teaspoons ground allspice
- 4 teaspoons ground cinnamon
- 4 teaspoons ground ginger
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- ¼ cup low-sodium soy sauce
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
Protein
- 5 pounds chicken leg quarters (or your favorite chicken cuts)
For Serving
- Lime wedges (optional)
Instructions
- Prepare the Marinade: Add the onion, scallions, Scotch bonnet peppers, and garlic to a food processor fitted with an “S” blade. Process until finely chopped, scraping down the sides as needed to ensure everything is evenly chopped.
- Incorporate Spices: Add ground allspice, cinnamon, ginger, dried thyme, black pepper, and kosher salt to the chopped vegetables in the processor. Pulse until the spices are evenly blended throughout the mixture.
- Add Liquid Ingredients: Pour in the low-sodium soy sauce, apple cider vinegar, brown sugar, and olive oil. Process until the mixture forms a smooth, thick paste, which will serve as the marinade base.
- Marinate the Chicken: Place the chicken leg quarters in a shallow baking dish. Pour the prepared marinade over the chicken and toss thoroughly to coat each piece. Cover the dish with plastic wrap and refrigerate overnight to allow the flavors to deeply infuse the meat.
- Grill the Chicken: Heat an outdoor grill or grill pan over medium heat until hot. Place the marinated chicken on the grill and cook for 40 to 50 minutes, turning occasionally and basting with leftover marinade during the first 20 minutes. Grill until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with a slightly charred exterior.
- Serve: Remove the chicken from the grill and let rest for a few minutes. Serve hot with lime wedges on the side for an added burst of citrus flavor.
Notes
- For best flavor, marinate the chicken overnight or at least 6 hours.
- If you prefer less heat, reduce the number of Scotch bonnet peppers or substitute with milder chili peppers.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C).
- The marinade can also be used for other cuts of chicken like thighs or drumsticks.
- If you don’t have an outdoor grill, a grill pan or oven broiler can be used as alternatives.
- Leftover marinade should not be used as a sauce unless boiled to kill any bacteria from the raw chicken.
