Description
This vibrant and flavorful Jerk Chicken recipe brings the authentic taste of Jamaican cuisine to your table. Marinated in a blend of aromatic spices, scotch bonnet peppers, fresh herbs, and citrus juices, the chicken is grilled to juicy perfection, offering a perfect balance of heat, sweetness, and tanginess. Ideal for a delicious and easy weekend meal.
Ingredients
Scale
Chicken
- 4 boneless chicken breasts
Marinade
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 teaspoons ground allspice
- 1 teaspoon ground thyme
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 3 cloves garlic, minced
- 2 scotch bonnet peppers, chopped
- 1 medium onion, chopped
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
- 1/4 cup fresh cilantro, chopped
- 1/2 cup orange juice
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels to remove any excess moisture, then set them aside.
- Combine Dry Ingredients: In a medium-sized bowl, mix together olive oil, brown sugar, ground allspice, ground thyme, ground cinnamon, ground nutmeg, and ground ginger.
- Add Aromatics and Liquids: Add minced garlic, chopped scotch bonnet peppers, chopped onion, soy sauce, white vinegar, lime juice, salt, and black pepper to the bowl with the spices.
- Mix Marinade: Whisk or stir the mixture thoroughly until the sugar dissolves and it forms a cohesive marinade.
- Incorporate Fresh Herbs and Juice: Pour in chopped green onions, fresh cilantro, and orange juice, then mix again to evenly distribute herbs and liquid.
- Marinate Chicken: Place chicken breasts in a resealable plastic bag or shallow dish.
- Coat Chicken: Pour the marinade over the chicken, ensuring each piece is fully coated.
- Refrigerate: Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to let flavors infuse.
- Preheat Grill: When ready to cook, preheat your grill or grill pan over medium-high heat.
- Remove and Drain: Take chicken from marinade, letting excess drip off.
- Grill Chicken: Cook chicken for about 6-8 minutes per side until internal temperature reaches 165°F (75°C).
- Baste While Cooking: Occasionally baste the chicken with remaining marinade for extra flavor.
- Rest the Chicken: Remove from grill and let the chicken rest for a few minutes before serving.
- Serve: Pair the jerk chicken with sides like rice and peas or a fresh salad.
Notes
- Marinating overnight intensifies flavor and tenderness.
- Scotch bonnet peppers are very hot; reduce quantity for milder heat.
- Ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- You can substitute chicken thighs for a juicier option.
- Use a meat thermometer to perfectly gauge doneness.
- Leftover marinade can be boiled and used as a sauce for serving.
