Jerk Chicken Recipe
Grilled chicken marinated in our famous jerk marinade, served with rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Rice
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a blender, combine scallions, garlic, fresh thyme, allspice, brown sugar, soy sauce, lime juice, vegetable oil, jalapeño pepper, salt, and black pepper. Blend until smooth.
- 2
Marinate the Chicken
Place the chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight.
Cooking the Chicken
- 3
Preheat the Grill
Preheat your grill to medium-high heat.
- 4
Grill the Chicken
Remove the chicken from the marinade, letting the excess drip off. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken has a nice char.
Cooking the Rice
- 5
Rinse the Rice
Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.
- 6
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and let simmer for about 18-20 minutes or until the rice is fluffy and water is absorbed.
Serving
- 7
Plate the Dish
Serve the grilled jerk chicken over a bed of rice. Optionally, garnish with additional lime wedges and chopped scallions.