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Jamaican Jerk Chicken

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Experience the vibrant spices and smoky warmth of Jamaican jerk chicken, infused with a magical marinade of fresh herbs and citrus.

Ingredients

Scale
  • 10 chicken pieces (bone-in and skin-on thighs and legs)
  • 6 green onions (roughly chopped)
  • 6 cloves garlic (peeled and smashed)
  • 2 jalapeno peppers (seeds and stems removed)
  • 2 red chiles or Scotch bonnet peppers (seeds and stems removed)
  • 1 1/2-inch piece ginger (peeled and chopped)
  • 1/3 cup fresh lime juice
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley leaves
  • 1 lime (zested)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Begin by making the marinade. In a blender or food processor, combine the green onions, garlic, jalapeno peppers, red chiles, ginger, lime juice, soy sauce, brown sugar, thyme, parsley, lime zest, black pepper, allspice, cinnamon, and nutmeg. Blend until you achieve a smooth consistency.
  2. Next, place the chicken in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bowl or bag and refrigerate for at least four hours, or even better, overnight.
  3. When ready to cook, preheat your oven to 425°F or prepare your grill for medium-high heat.
  4. If baking, spread the chicken on a baking sheet and cook for about 35-45 minutes, basting with the marinade halfway through.
  5. For grilling, place the marinated chicken on the grill and cook for about 25-30 minutes, turning occasionally and basting with the marinade.

Notes

For a deeper flavor, consider puncturing the chicken with a fork before marinating, and marinate overnight if possible.

Nutrition

Find it online: https://sousviderecipe.com/jamaican-jerk-chicken-recipe/