Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of grilled Jamaican jerk chicken with peppers, rice and green onion.

Jerk Chicken


  • Author: Amanda McGrory-Dixon
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 servings 1x

Description

When the islands are calling, this flavorful, spicy Jamaican jerk chicken will make you think you're on a tropical vacation. In just minutes, you can throw together this homemade jerk marinade for easy entertaining. Grill or oven roast this chicken --- both methods are delicious and guaranteed crowd pleasers.


Ingredients

Scale

2 habanero or scotch bonnet peppers, sliced, leave in seeds and membrane
1 onion, roughly chopped
6 green onions, sliced
1-inch knob of ginger, peeled and sliced or grated
3 garlic cloves, sliced
2 tablespoons dark brown sugar
1 tablespoon allspice
1 tablespoon five-spice powder
1 tablespoon pepper
1 teaspoon nutmeg, preferably freshly grated
1 teaspoon cinnamon
1 teaspoon salt
¼ teaspoon cloves
½ cup soy sauce
¼ cup spiced rum
Juice of three limes
1 tablespoon olive oil
1 bone-in chicken, cut-up, about 4 pounds (see note)


Instructions

For Grilling

  1. Toss the peppers, onion, green onions, ginger, garlic, sugar and spices into a food processor. Blend until everything roughly combines. As the machine runs, add soy sauce, rum, lime juice and canola oil. When you remove the lid from the food processor, it will smell intensely peppery. Don't worry. This is normal. Pour over chicken and turn a few times to ensure it's well-coated. Refrigerate for at least four hours, preferably overnight. 
  2. Before cooking, pull chicken from the refrigerator and let sit at room temperature for 30 minutes to an hour. 
  3. Heat one side of the grill over medium heat. On the other side, heat over low. Grease the grill. Place the chicken skin-side down on the hot side of the grill, cover and cook until grill marks appear, about three to five minutes. 
  4. Flip the chicken and move to the cooler side of the grill. Leave the burners as they are. Close the lid and cook for about 10 minutes. Check on the chicken. It's ready when it reaches 165 degrees. If the chicken hasn't reached that internal temperature yet, close the lid and check on the chicken in about five minutes. Repeat if necessary. The exact cooking time of the chicken depends on the size of your pieces.
  5. When the chicken reaches the safe internal temperature, remove from the grill, tent with foil and let sit for about 10 minutes before serving. Enjoy!

For Oven Roasting

  1. Toss the peppers, onion, green onions, ginger, garlic, sugar and spices into a food processor. Blend until everything is roughly combines. As the machine runs, add soy sauce, rum, lime juice and canola oil. When you remove the lid from the food processor, it will smell intensely peppery. Don't worry. This is normal. Pour over chicken and turn a few times to ensure it's well-coated. Refrigerate for at least four hours, preferably overnight. 
  2. Before cooking, pull chicken from the refrigerator and let sit at room temperature for 30 minutes to an hour. 
  3. Heat oven to 450 degrees. Place chicken skin-side up in a large cast-iron skillet or baking pan and roast until the meat reaches 165 degrees. This should take about 35-45 minutes, depending on the size of the chicken. Remove from oven, tent with foil to keep warm and let sit for 10 minutes before serving chicken. Enjoy!

Notes

  • Cut the chicken breasts in half, making four pieces of breast meat. Otherwise, the breast pieces tend to be huge and will take much longer to cook than the rest of the chicken. You could also simply pick up 4 pounds of your favorite cut of bone-in chicken, such as 4 pounds of thighs, drumsticks, breasts or a combination. If you want to pick up a whole chicken but don't want to cut it yourself, your butcher can do that for you. Some grocery stores also sell whole chickens already cut up and packaged.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Category: Main Dishes
  • Method: Grilling or Oven
  • Cuisine: Jamaican

Nutrition

  • Serving Size: 1 piece of chicken
  • Calories: 261
  • Sugar: 5
  • Sodium: 1,502
  • Fat: 8
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 10
  • Fiber: 0
  • Protein: 33
  • Cholesterol: 87

Keywords: jerk chicken, grilled chicken, roasted chicken