Jamaican Jerk Chicken
Equipment
- 1 Blender or Food Processor
- 1 large mixing bowl
- 1 Grill or Oven
- 1 Basting brush
- 1 pair of tongs
- 1 Meat thermometer
Ingredients
- 4 pounds Chicken Thighs and Drumsticks
- 4 cloves Garlic minced
- 1 tablespoon Fresh Ginger grated
- 2 teaspoons Thyme leaves
- 2 teaspoons Ground Allspice
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Black Pepper
- 1 tablespoon Brown Sugar
- 1/4 cup Soy Sauce
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Lime Juice
- 2 Scotch Bonnet Peppers seeded and chopped
- 1/4 cup Olive Oil
- 1/2 cup Green Onions chopped
Instructions
- Blend garlic, ginger, thyme, allspice, cinnamon, nutmeg, cayenne pepper, black pepper, brown sugar, soy sauce, apple cider vinegar, lime juice, scotch bonnet peppers, olive oil, and green onions into a smooth marinade.
- Place chicken in a large mixing bowl and pour the marinade over it ensuring each piece is well coated.
- Cover the bowl and refrigerate for at least 2 hours, preferably overnight.
- Preheat the grill or oven to medium-high heat.
- Remove chicken from the marinade and shake off excess; discard leftover marinade.
- Grill or bake chicken for 45 minutes to 1 hour, turning frequently and basting occasionally with a clean basting brush.
- Use a meat thermometer to ensure the internal temperature reaches 165°F.
- Remove chicken from heat and let it rest for 10 minutes before serving.
Notes
For best results, marinate the chicken overnight to allow the flavors to fully penetrate the meat. Adjust the amount of Scotch bonnet peppers to control the spice level according to your preference. If you don't have a grill, baking the chicken in the oven will still yield delicious results. Always check that the chicken is fully cooked by using a meat thermometer to avoid undercooking. Serve with traditional sides like rice and peas or a fresh salad for a complete Jamaican meal.
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