jerk chicken recipe
Jerk Chicken is a flavorful, Caribbean-inspired dish that combines smoky, spicy, and sweet notes. The juicy chicken is marinated in a vibrant mix of Scotch bonnet peppers, allspice, thyme, and other aromatic spices, then grilled or baked to perfection. Perfect for BBQs or cozy dinners, this recipe delivers bold flavors and a healthy, satisfying meal.
Ingredients
- 4 chicken thighs skin-on, bone-in
- 2 tablespoons of jerk seasoning
- 1 tablespoon allspice
- 1 scotch bonnet pepper deseeded for less heat
- 4 cloves garlic minced
- 1 medium onion finely chopped
- 1 tablespoon fresh thyme chopped
- Juice of 1 lime
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Prepare the Marinade:
- In a large bowl, combine the jerk seasoning, allspice, minced garlic, chopped onion, fresh thyme, lime juice, brown sugar, olive oil, salt, and pepper. For the perfect balance of heat, finely chop the scotch bonnet pepper (or leave some seeds for extra spice). Stir everything until it’s well mixed, creating a rich, aromatic marinade.
Marinate the Chicken:
- Add the chicken thighs to the bowl with the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours or, even better, overnight. The longer the chicken marinates, the more intense the flavors will be.
Preheat Your Grill:
- While the chicken is marinating, prepare your grill. Preheat it to medium-high heat, around 400°F (200°C). If you’re using a charcoal grill, let the coals burn down to a steady heat.
Grill the Chicken:
- Once the grill is ready, place the marinated chicken thighs on the grill. Cook for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C) and the skin is crispy and caramelized. Make sure to avoid overcooking, as you want the chicken to remain juicy and tender.
Rest Before Serving:
- After grilling, let the chicken rest for a few minutes. This allows the juices to redistribute, keeping each bite flavorful and moist.