Jerk Chicken Recipe
Make Jerk Chicken Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Jerk Marinade
Chicken
To Finish / Baste
Method
Jerk Marinade
Prepare Marinade
In a food processor or blender, combine chopped scallions, thyme leaves, garlic, ginger, brown sugar, soy sauce, apple cider vinegar, lime juice, allspice, cinnamon, nutmeg, salt, black pepper, Scotch bonnet (start with half if concerned about heat), and vegetable oil. Pulse until a coarse paste forms. Scrape down sides and process again to a fairly smooth but textured paste, about 30–45 seconds total processing.
Adjust & Reserve
Taste a tiny smear (optional) and adjust salt or lime as needed. Pour 1/2 cup of the marinade into a small bowl and cover; this will be used later for basting (if you plan to use leftover marinade for basting, reserve before adding raw chicken to remaining marinade).
Chicken
Marinate Chicken
Place the chicken pieces in a large bowl or zip-top bag. Pour the remaining marinade over the chicken, making sure each piece is well-coated. Massage the marinade into the meat, then cover (or seal the bag) and refrigerate at least 4 hours, preferably overnight (8–12 hours) for best flavor penetration.
Bring to Room Temperature
Remove marinated chicken from refrigerator 30–45 minutes before cooking to take the chill off for even cooking.
Prepare Grill or Oven
If grilling: preheat grill to medium-high (about 400°F/200°C) with one side set up for indirect heat. If oven roasting: preheat oven to 400°F (200°C) and set a rack in the middle with a rimmed baking sheet or roasting pan.
Cook Chicken
Grill method: Place chicken skin-side down over direct heat for 4–6 minutes to crisp and char slightly, then move to indirect heat, cover, and continue grilling until internal temperature reaches 165°F (74°C), about 15–25 more minutes depending on piece size. Turn occasionally and baste twice with reserved marinade during the last 10 minutes of cooking. Oven method: Place chicken skin-side up on the baking sheet. Roast for 35–45 minutes, basting with reserved marinade twice during the last 15 minutes, until skin is deeply browned and internal temperature reaches 165°F (74°C). For a crisper finish, broil 2–3 minutes at the end while watching closely.
To Finish / Serve
Transfer chicken to a serving platter. Serve with lime wedges for squeezing over the top. Offer extra reserved marinade (warmed) or a simple side of rice and peas, fried plantains, or a crisp salad if desired.