CARIBBEAN FOOD LOVERS!!!
The best Jamaican Jerk Chicken including oven and grilling instructions! It’s incredibly flavorful thanks to hours of marinating in a vibrant and deliciously seasoned marinade. And who can resist that light char and craveable spicy kick? A must-try recipe!
Pair it with coconut rice and fresh pineapple to create a tasty and simple Caribbean meal!
Jamaican Jerk Chicken Recipe
This is one of the best marinade recipes you’ll ever try! It’s brimming with a fresh flavor and it may seem like a strange combination of ingredients but together they create an incredible, well-balanced flavor. And it all compliments chicken perfectly.
It’s a great recipe to make for a summer cookout yet it’s easy enough for a weeknight dinner. Just prep the marinade the night before or the morning of, add the chicken, and let it soak while you’re at work, then when you get home pop it in the oven or throw it on the grill (simmer the rice while the chicken is cooking) and you’ve got a dinner that’s sure to satisfy!
Chicken and Marinade Ingredients
- Chicken pieces (bone-in skin-on) – I recommend using 5 thighs and 5 legs
- Green onions – 1/2 small red onions could be substituted.
- Garlic – only use fresh garlic.
- Ginger – this adds so much flavor, only use fresh.
- Habanero peppers – scotch bonnet peppers will work too if you can find them. The amount used can be adjusted to taste, these are spicy!
- Lime juice – in a pinch lemon juice will work too. Don’t use bottled.
- Soy sauce – if you have low sodium on hand that will work, just add a little salt to the marinade.
- Brown sugar – honey could be substituted.
- Thyme leaves – preferably use fresh, in a pinch 1 tsp dried will work.
- Allspice, cinnamon and nutmeg – these may seem strange with chicken but they’re key ingredients, don’t omit them!
- Black pepper – it’s a hassle to grind it but it does make a difference.
How to Make Jerk Chicken
- Place chicken pieces in a gallon-size resealable bag.
- Make the marinade: add green onions, garlic, ginger, habaneros, lime juice, soy sauce, brown sugar, thyme, and spices to a food processor and plus to chop (it should be slightly coarse not pureed).
- Pour marinade over chicken: pour mixture over chicken in a bag, seal bag while pressing out excess air then rub marinade over chicken.
- Allow marinating time: rest in refrigerator for 3 – 24 hours.
How to Bake Jerk Chicken – Oven Method
- Heat oven and prepare baking sheet: preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.
- Arrange marinated chicken on sheet: remove chicken from the marinade and arrange pieces on the baking sheet leaving space between them.
- Bake to 165 degrees in the center: bake in preheated oven until cooked through, about 45 – 50 minutes, while broiling during the last few minutes for better browning.
How to Grill Jerk Chicken
Heat grill, clean, and oil grates: preheat a gas grill to medium-high heat (about 400 degrees.) Clean grill grates and rub lightly with oil using tongs and an oiled paper towel.
Cook through to 165 degrees: grill until chicken is cooked through, turning occasionally (and reducing burning temperature slightly if it’s browning too quickly) for about 30 minutes.
Can I Use Boneless Skinless Chicken Breasts or Thighs?
Yes. I’ve also made this with boneless skinless chicken breasts as well if grilling. If doing so don’t marinate longer than 6 hours.
Grill over medium-high heat (425 – 450) for about 4 – 5 minutes per side keep a close eye on it because if it goes past 165 degrees in the center it will start to dry out. Baking isn’t recommended for breasts as you won’t get any browning.
Boneless skinless thighs should work fine here too – for grilling or oven roasting. If doing so marinate for up to 12 hours. Grill over medium-high heat (425 – 450) for about 5 – 7 minutes per side. If the baking cook in a preheated 400-degree oven on an oiled baking sheet until cooked through about 30 – 35 minutes, broil during the last few minutes to help brown as needed.
Can I Make the Marinade in Advance?
Yes, the marinade can be made up to 4 days in advance. Store in refrigerator.
Tips for the Best Jerk Chicken
- Only use fresh ingredients for the best flavor (no dried powders). You’ll notice most everything is fresh in the recipe that’s what makes this chicken so good!
- Allow enough time to marinate so those flavors can really soak into the chicken, for at least 3 hours and up to 24 hours.
- Skip the chicken breasts and go for thighs for the most flavorful and tender end result.
- Want to maximize the flavor? Rub some of the marinades underneath the chicken skin (just be careful not to tear it off).
- If grilling, remember every grill cooks a little differently so just keep an eye on it. You want some char but not overly charred chicken so reduce the temperature slightly as needed.
What Sides to Serve with Jerk Chicken?
- Coconut Rice
- Black Beans
- Coleslaw
- Fresh fruit (pineapple, mango, papaya, etc)
More Tropical Dinners You’ll Love:
- Grilled Lime Salmon with Mango Avocado Salsa
- Hawaiian Chicken Kebabs
- Fish Tacos
- Cilantro Lime Shrimp with Coconut Rice
- Salmon with Sweet and Sour Sauce
FOLLOW COOKING CLASSY
Jerk Chicken
The best Jamaican Jerk Chicken including oven and grilling instructions! It’s incredibly flavorful thanks to hours of marinating in a vibrant and deliciously seasoned marinade. And who can resist that light char and craveable spicy kick? A must-try recipe!
Pair it with coconut rice and fresh pineapple to create a tasty and simple Caribbean meal!
Ingredients
- 10 bone-in skin-on chicken pieces, thighs, and legs (about 3 lbs) trim excess fat and skin
- 6 green onions, cut into 2-inch pieces*
- 4 garlic cloves, peeled and smashed
- 2 habanero peppers (or scotch bonnet), stem removed**
- 1 1/2 -inch piece ginger, peeled and sliced
- 1/3 cup fresh lime juice
- 1/4 cup soy sauce
- 1 1/2 Tbsp brown sugar
- 1 Tbsp fresh thyme leaves
- 1 tsp freshly ground black pepper
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
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Place chicken pieces in a gallon-size resealable bag.
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Add remaining ingredients to a food processor and plus several times to chop (it should be somewhat coarse). Pour mixture over chicken in a bag, seal bag while pressing out excess air then rub marinade over chicken. Let rest in the refrigerator for 3 – 24 hours.
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Oven instructions: Preheat oven to 375 degrees Fahrenheit. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.
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Remove the chicken from the marinade. Arrange pieces on a baking sheet leaving space between them. Bake in preheated oven until cooked through, about 45 – 50 minutes, while broiling during the last few minutes for better browning.
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Or grill instructions: preheat a gas grill to medium-high heat (about 400 degrees.) Clean grill grates and rub lightly with oil using tongs and an oiled paper towel.
-
Grill until chicken is cooked through, turning occasionally (and reducing burning temperature slightly if it’s browning too quickly) for about 30 minutes.
Notes
*Can substitute with 1/2 small red onion.
**Adjust to taste, these are spicy! If you want a milder version try it with 1 jalapeno. Use gloves when working with peppers.
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