Jerk Chicken Recipe

Jamaican · Main course · 60 min total

A fiery, smoky, and aromatic Jamaican classic, marinated in a spicy blend of scotch bonnet peppers, allspice, and thyme, then grilled to perfection.

Ingredients

• 6 chicken leg quarters (thigh and drumstick attached)
• 1/2 cup soy sauce
• 1/4 cup vegetable oil
• 1/4 cup distilled white vinegar
• 6 scallions, chopped
• 4 garlic cloves, chopped
• 2 scotch bonnet peppers, stemmed and seeded (wear gloves)
• 2 tablespoons fresh thyme leaves
• 2 tablespoons brown sugar
• 1 tablespoon ground allspice
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. Combine soy sauce, oil, vinegar, scallions, garlic, scotch bonnet peppers, thyme, brown sugar, allspice, ginger, cinnamon, nutmeg, salt, and pepper in a blender or food processor. Blend until smooth to make the jerk marinade.
2. Place chicken leg quarters in a large resealable plastic bag or bowl. Pour the marinade over the chicken, turning to coat evenly. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight.
3. Remove chicken from the refrigerator 30 minutes before cooking. Preheat a grill to medium-high heat (about 400°F/200°C). Lightly oil the grill grates.
4. Grill the chicken, skin side down, for 5-7 minutes until grill marks form. Flip and continue grilling, turning occasionally, until the chicken is cooked through and the skin is charred and crispy, about 30-35 minutes total. An instant-read thermometer inserted into the thickest part of the thigh should read 165°F (74°C).
5. Transfer the chicken to a platter and let rest for 5 minutes before serving. Serve with rice and peas, fried plantains, or a fresh salad.

Tips

• Scotch bonnet peppers are extremely hot; wear gloves when handling and avoid touching your face.
• For a milder version, use one pepper or substitute with habanero peppers.
• The marinade can be made up to 3 days ahead and stored in the refrigerator.
• Leftover jerk chicken can be stored in an airtight container in the refrigerator for up to 3 days.

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