Jamaican Jerk Chicken

6 pieces of insanely delicious jerk chicken on a plate

This well-seasoned grilled chicken with Jamaican 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 241kcal

Author Imma

Ingredients

Chicken Rub

1 whole chicken, cut into 10 pieces
Salt and ground pepper, to taste
1 tablespoon (15g) jerk seasoning
½ tablespoon (5g) garlic powder
1 tablespoon (6g) onion powder

Jerk Marinade

2 sprigs fresh thyme
3 green onions, green and white parts chopped
6-8 cloves garlic, roughly chopped
1½ tablespoons (9g) fresh ginger, chopped
2-4 habanero peppers, chopped
1½ tablespoon (23ml) soy sauce
2-4 tablespoon (30-60g) brown sugar
2 tablespoons (12g) allspice, coarsely ground
1 tablespoon (8g) cinnamon
½ tablespoon (3.5g) nutmeg
1 tablespoon or 6g chicken bouillon powder (optional)
¼-½ cup (60-120ml) water or pineapple juice, adjust to a 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.
In a food processor or blender, combine the following: thyme, green onions, garlic, ginger, and habanero pepper. Pulse for about 30 seconds until blended.
Marinate the chicken in soy sauce, brown sugar, allspice, cinnamon, nutmeg, chicken bouillon, and water or pineapple juice. Then add the blended herbs and seasonings to complete the jerk marinade.
Note: You can combine and blend all the ingredients at once, especially when making the jerk marinade ahead of time—no need to separate the soy sauce mixture.
Drench the chicken with jerk marinade, place in a ziplock bag, and refrigerate for at least 3 hours, preferably overnight. Avoid touching the jerk blend with your hands because it is extremely spicy hot. So it's best to use gloves if possible.
When ready to grill, remove the chicken from the jerk marinade and place it on the lightly oiled, preheated grill (medium to high). Reserve the remaining marinade.
Cook chicken on the grill for 15-20 minutes until juices run clear and the internal temperature is 165℉/75℃, turning often to optimize cooking and browning. You may also broil or roast the chicken in a hot oven (425℉/220℃).
In a small saucepan, simmer the remaining marinade, including the chicken marinade, for about 7 minutes. Serve with the chicken or mix it with the plantains before serving.

Notes

Dried seasonings, like onion and garlic powders, are best for chicken rubs for better absorption of flavors.
Use fresh ingredients to make the jerk marinade for an authentic Caribbean taste.
Skip the habanero peppers to make it more kid-friendly.
Marinate your chicken for at least 3 hours and up to 24 hours for the best-tasting jerk chicken. Marinating it for more than 2 days may make your chicken mushy because the acids of the marinade will start to break down the fibers of the chicken.
Rub some jerk marinade underneath the chicken skin carefully to maximize the flavor.
When grilling, do not rely on the cooking time and temperature alone. Be sure not to leave the chicken, and always keep an eye on it to prevent burning it.
Remember to wear gloves when cutting chili peppers like habanero and scotch bonnet peppers.
You can easily make this paleo by omitting the sugar and using honey or coconut sugar instead.
Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary significantly based on the products used.

Nutrition