Jamaican Jerk Chicken

This well-seasoned chicken with a spicy jerk marinade has the perfect balance of heat and sweetness. Amazingly tender, moist, and juicy chicken bursting with savory flavors on every bite. You'll want to make this all year round!

Course Main

Cuisine Caribbean, Jamaican

Diet Gluten Free

Prep Time 5

Cook Time 30

Marinate Time 3

Total Time 3 35

Servings

Calories 271kcal

Author Imma

Ingredients

The Chicken

1 whole chicken, cut into 10 pieces
salt and black pepper to taste (¾-1 teaspoon of each per pound is average)
1 tablespoon (15g) jerk seasoning
½ tablespoon (5g) garlic powder
1 tablespoon (6g) onion powder

Jerk Marinade

2 sprigs fresh thyme
3 green onions, chopped (green and white parts)
6-8 cloves garlic, roughly chopped
1½ tablespoons (9g) chopped fresh ginger
2-4 habanero peppers, chopped
1½ tablespoon (23ml) soy sauce
2-4 tablespoons (30-60g) brown sugar
2 tablespoons (12g) ground allspice
1 tablespoon (8g) ground cinnamon
½ tablespoon (3.5g) freshly grated nutmeg
1 tablespoon (6g) chicken bouillon powder (optional)
¼-½ cup (60-120ml) pineapple juice or water (adjust to achieve the desired consistency)

Instructions

Trim chicken of excess fat and pat dry with a cloth or paper napkin.
Rub with salt and freshly ground pepper, jerk seasoning, garlic, and onion powder. Set aside while you make the marinade.
Put the thyme, green onions, garlic, ginger, habanero, soy sauce, brown sugar, allspice, cinnamon, nutmeg, bouillon powder (optional), and pineapple juice in a food processor or blender. Pulse for about 30 seconds or until blended and smooth.
Pour the marinade over the chicken, stir with your hands (please use gloves for this) until the chicken is completely coated. Marinate it in the fridge for 30 minutes or up to 24 hours (see notes if using raw pineapple juice).
When ready to grill, remove the chicken from the jerk marinade and place it on the lightly oiled, preheated grill (medium to high).
Simmer the marinade that's left in a small saucepan for about 7 minutes to kill bacteria from raw chicken.
Cook chicken on the grill for 15-20 minutes, until the juices run clear and the internal temperature is 165℉ (75℃) for the breasts and 175℉ (80℃) for the thighs and legs, turning often to optimize cooking and browning. Baste with some of the marinade while grilling.
Serve the chicken with the simmered marinade on the side as a sauce. The marinade is also good on fried plantains.

Notes

Dried seasonings, like onion and garlic powders, are best for spice rubs because they keep the skin drier and crispier.
Use fresh ingredients to make the jerk marinade for an authentic Caribbean taste.
Marinate your chicken for around 30 minutes, but not more than 2 hours if using raw pineapple juice because those enzymes are powerful. If using canned or cooked pineapple juice, up to 24 hours will be fine.
Please use gloves when touching hot peppers. Capsaicin in the eyes is not fun.
Please remember that nutritional data is a rough estimate rather than a guarantee. It will vary significantly based on the ingredients used.

Nutrition