Description
This Jamaican Jerk Chicken recipe features bone-in, skin-on chicken marinated in a vibrant blend of scallions, garlic, jalapenos, Scotch bonnet peppers, ginger, lime juice, and aromatic spices. After a long marinating period to infuse bold flavors, the chicken is either oven-baked until crispy or grilled to charred perfection, delivering an authentic taste of Jamaica that’s perfect for a flavorful dinner accompanied by rice and fresh lime wedges.
Ingredients
Scale
Chicken
- 10 chicken pieces (bone-in and skin-on thighs and legs, about 3 lbs, trimmed of excess fat and skin)
Marinade
- 6 green onions (roughly chopped)
- 6 cloves garlic (peeled and smashed)
- 2 jalapeno peppers (seeds and stem removed)
- 2 red chiles or Scotch bonnet peppers (seeds and stem removed)
- 1 1/2 inch piece ginger (peeled and chopped)
- 1/3 cup fresh lime juice
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley leaves
- 1 lime (zested)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Marinate the chicken: Place the chicken pieces into a gallon-size resealable Ziploc bag. In a food processor, add the green onions, garlic, jalapenos, Scotch bonnet peppers, ginger, lime juice, soy sauce, brown sugar, thyme, parsley, lime zest, black pepper, allspice, cinnamon, and nutmeg. Pulse several times to chop the ingredients to a coarse consistency, ensuring not to blend into a smooth sauce.
- Combine marinade and chicken: Pour the marinade over the chicken in the bag, remove excess air, and seal tightly. Shake the bag well so all chicken pieces are evenly coated. Refrigerate and marinate for a minimum of 3 hours, preferably overnight for maximum flavor infusion.
- Oven baking option: When ready to cook, preheat the oven to 375°F (190°C). Line a large baking sheet with aluminum foil and spray it with non-stick cooking spray. Remove chicken from marinade and arrange pieces on the baking sheet, making sure they do not touch to allow even cooking.
- Bake the chicken: Bake in the preheated oven for 45 to 50 minutes until fully cooked through. For the last few minutes, switch the oven to broil to crisp up the skin, closely monitoring to prevent burning.
- Grilling option: Alternatively, preheat a gas grill to about 400°F (204°C). Clean the grill grates and lightly oil them. Place the chicken pieces on the grill and cook for approximately 30 minutes, turning occasionally to ensure even char and doneness.
- Serve: Serve the Jamaican jerk chicken hot with rice, fresh lime wedges, and garnish with chopped green onions for a bright finish.
Notes
- Marinating overnight is recommended for deeper flavor penetration.
- Adjust the number of Scotch bonnet or jalapeno peppers based on preferred spice level.
- Be cautious while broiling to avoid burning the sugars in the marinade.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Let the chicken rest a few minutes after cooking before serving to retain juices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (oven) or 30 minutes (grill)
- Category: Main Course
- Method: Baking
- Cuisine: Jamaican
Keywords: Jamaican Jerk Chicken, jerk chicken recipe, Caribbean chicken, spicy grilled chicken, baked jerk chicken, marinated chicken
