6 Piece Jerk Chicken Recipe

Name: Grace Caribbean Grills 6 Piece Jerk Chicken Recipe
Cook time: 4 h
Total time: 4 h
Yield: 3 servings
Cuisine: Caribbean
Ingredients: 6 pieces bone-in, skin-on chicken pieces (mix of thighs and drumsticks); 4 stalks scallions (green onions), roughly chopped; 2 tbs fresh thyme leaves (or 1 tbs dried thyme); 1 whole fresh scotch bonnet or habanero pepper, stem removed (use less for milder heat); 4 cloves garlic cloves; 1 tbs fresh ginger, peeled and chopped; 2 tbs brown sugar (light or dark); 2 tbs soy sauce; 2 tbs white vinegar; 1 cup orange juice (preferably fresh); 1 tsp allspice (ground); 0.25 tsp ground cinnamon; 0.25 tsp ground nutmeg; 1.5 tsp salt; 1 tsp freshly ground black pepper; 2 tbs vegetable oil (or canola); 1 whole lime (for serving, optional); 2 tbs fresh cilantro or parsley, chopped; 1 to taste extra hot sauce or Scotch bonnet slices

Inspired by Grace Caribbean Grill

Time4h

Serves3

Make 6 Piece Jerk Chicken Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Jerk Marinade & Chicken

6 pieces bone-in, skin-on chicken pieces (mix of thighs and drumsticks)

4 stalks scallions (green onions), roughly chopped

2 tbs fresh thyme leaves (or 1 tbs dried thyme)

1 whole fresh scotch bonnet or habanero pepper, stem removed (use less for milder heat)

4 cloves Garlic cloves

1 tbs fresh ginger, peeled and chopped

2 tbs brown sugar (light or dark)

2 tbs Aged soy sauce

2 tbs white vinegar

1 cup orange juice (preferably fresh)

1 tsp allspice (ground)

1/4 tsp Ground cinnamon

1/4 tsp ground nutmeg

1 1/2 tsp Celtic sea salt

1 tsp freshly ground black pepper

2 tbs vegetable oil (or canola)

1 whole lime (for serving, optional)

Optional finishing / serving

2 tbs fresh cilantro or parsley, chopped

1 to taste extra hot sauce or Scotch bonnet slices

Method

Jerk Marinade & Prep

Prepare the chicken

Rinse the chicken pieces and pat dry thoroughly with paper towels. Using a sharp knife, score the skin lightly in 2–3 places per piece to help the marinade penetrate. Season the outside lightly with 1/2 tsp of the salt and a little pepper.

Make the jerk marinade (blender or food processor)

Add the scallions, thyme leaves, scotch bonnet (or habanero), garlic, ginger, brown sugar, soy sauce, white vinegar, orange juice, allspice, cinnamon, nutmeg, remaining 1 tsp salt, remaining pepper, and vegetable oil to a blender or food processor. Puree until very smooth, about 45–60 seconds. Taste carefully (use caution with the heat) and adjust salt, sugar, or vinegar to balance heat, sweetness, and acidity.

Marinate the chicken

Place the chicken in a large resealable plastic bag or a non-reactive bowl. Pour the marinade over the chicken, massaging to ensure it coats and gets into the scores. Seal or cover and refrigerate at least 4 hours, ideally overnight (8–24 hours) for best flavor. If short on time, marinate at least 1 hour at room temperature.

Cook (Grill or Oven)

Option A — Grill (preferred for smoky flavor)

Remove chicken from refrigerator 30 minutes before cooking to come toward room temperature. Preheat grill to medium-high (about 375–425°F / 190–220°C). Oil the grates well. Shake excess marinade off the chicken (reserve marinade). Place chicken skin-side down and grill 6–8 minutes until grill marks form and skin releases easily. Flip and continue grilling with lid closed, turning occasionally. Total cook time should be 25–35 minutes depending on piece size. Use a thermometer: internal temperature should reach 165°F (74°C) in the thickest part (near bone). During the last 5–8 minutes, baste once with reserved marinade that has been brought to a boil for 3 minutes on the stove (to kill any raw chicken juices).

Option B — Oven roasted (if no grill available)

Preheat oven to 425°F (220°C). Place a rack on a baking sheet lined with foil. Remove excess marinade from chicken and place pieces skin-side up on rack. Roast 35–45 minutes until skin is well browned and internal temperature reaches 165°F (74°C). For extra char, broil 2–3 minutes at the end, watching carefully to avoid burning. If basting, simmer reserved marinade for 3 minutes and brush during final 10–15 minutes of roasting.

Rest

Transfer cooked chicken to a cutting board or platter and let rest 5–8 minutes to allow juices to redistribute.

Finish & Serve

Squeeze lime over the chicken pieces, sprinkle with chopped cilantro or parsley if using, and serve with extra hot sauce or sliced scotch bonnet on the side. Traditional accompaniments include rice and peas, fried plantains, or a simple green salad.