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Jerk chicken is a famous dish from Jamaica. It combines spicy flavors with tender chicken. The origin of jerk cooking goes back hundreds of years. The Maroons, escaped slaves, used a special method to cook meat. They would season the meat and cook it over pimento wood. This gave it a distinct smoky flavor.

Jerk Chicken

Ignite your culinary creativity with this quick and flavorful jerk chicken recipe! Discover the rich history of this Jamaican classic while learning the essential ingredients and cooking tips for perfecting its bold flavors. Whether you grill, bake, or slow cook, jerk chicken is sure to impress. Ready to savor the vibrant taste of Jamaica? Click to explore the full recipe and transform your dinner plans today!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

2 teaspoons vegetable oil

1/4 cup green onions, chopped

4 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon brown sugar

2 teaspoons allspice

1 teaspoon thyme (fresh or dried)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1-2 scotch bonnet peppers (or habaneros), finely chopped (adjust for heat)

1 lime, juiced

1 tablespoon soy sauce (low sodium recommended)

Salt and pepper to taste

Instructions
 

Prepare the Marinade: In a large bowl, combine green onions, garlic, ginger, brown sugar, allspice, thyme, cinnamon, nutmeg, and scotch bonnet peppers. Add lime juice and soy sauce, then mix well to form a marinade.

    Marinate the Chicken: Pat the chicken thighs dry with a paper towel. Rub the marinade generously all over the chicken, making sure to get under the skin for maximum flavor. Cover and refrigerate for at least 2 hours, ideally overnight for more depth of flavor.

      Preheat and Prepare: Preheat your grill to medium-high heat. If using a charcoal grill, ensure it is ready with hot coals. Alternatively, you can preheat your oven to 375°F (190°C) if opting for baking.

        Cook the Chicken: For grilling, brush the grill grates with vegetable oil to prevent sticking. Place the marinated chicken skin side down on the grill. Cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). For baking, place the chicken skin-side up on a lined baking sheet, and bake for 35-40 minutes, or until cooked through.

          Rest and Serve: Once cooked, transfer the chicken to a plate and let it rest for 5-10 minutes. This allows the juices to redistribute for a juicy bite.

            Garnish and Enjoy: Optionally, serve with fresh lime wedges and a sprinkle of extra chopped green onions on top.

              Prep Time: 10 minutes | Total Time: 2 hr 50 min (including marination) | Servings: 4