Jerk Chicken
Jamaican chicken marinated in a fiery blend of scotch bonnet, allspice, thyme, and green onion, then grilled or roasted.
Serves 6
Prep 20 min
Cook 50 min
Ingredients
- 3 lb bone-in chicken pieces
- 1 scotch bonnet or habanero pepper, seeded
- 4 green onions, chopped
- 6 cloves garlic
- 2 tablespoons fresh thyme leaves
- 1 tablespoon ground allspice
- 1 tablespoon brown sugar
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 2 tablespoons oil
- 1 teaspoon ground black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
Steps
Step 1. Blend everything except the chicken into a thick paste. Wear gloves for the pepper.
Step 2. Cut a few slashes in the chicken, rub with the paste, and marinate for at least 4 hours or overnight.
Step 3. Heat the oven to 400°F or set a grill to medium. Cook the chicken for 45 to 50 minutes, turning, until browned and cooked through (165°F).
Step 4. Rest 10 minutes. Serve with rice and peas.
Where this recipe comes from
Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.