Authentic Jerk Chicken Recipe
Close your eyes and imagine: tender, juicy chicken kissed by the smoky allure of a charcoal grill, its surface a tapestry of caramelized spices radiating an aroma that speaks of Caribbean sunshine. This is the captivating essence of an authentic jerk chicken recipe, a culinary tradition deeply rooted in Jamaican history and celebrated for its intoxicating blend of heat, smokiness, and aromatic complexity.
Ingredients
For the Jerk Marinade:
- 1/2 cup 120ml soy sauce
- 1/4 cup 60ml fresh lime juice
- 1/4 cup 60ml olive oil
- 4 scallions roughly chopped
- 2 scotch bonnet peppers seeded and finely chopped (or use habanero or Scotch Bonnet pepper sauce to taste)
- 4 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon grated ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1.5 pounds 680g bone-in, skin-on chicken pieces (thighs and/or drumsticks are ideal)
Instructions
- Make the Marinade: In a blender or food processor, combine all the marinade ingredients and blend until smooth.
- Marinate the Chicken: Place the chicken pieces in a large resealable bag or a shallow dish. Pour the jerk marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish tightly and marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Preheat Grill or Oven: If grilling, preheat to medium-high heat. If using an oven, preheat to 400°F (200°C).
Cook the Chicken:
- Grilling: Remove chicken from the marinade, shaking off excess. Grill over medium-high heat for 25-30 minutes, turning occasionally, until cooked through and the internal temperature reaches 165°F (74°C).
- Oven Baking: Place chicken pieces in a single layer in a baking dish. Bake for 25-30 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before serving. Serve with rice and peas, plantains, or your favorite sides.