Jerk Chicken

5 from 2 votes

Jerk chicken is a signature Jamaican dish defined by a fiery, aromatic spice rub or wet marinade and a slow-smoking cooking technique. [1, 2, 3]

Prep Time30

Active Time15

Marinade2

Total Time2 45

Course: dinner, Main Course

Cuisine: Caribbean, Jamaican

Keyword: Chicken, Marinated, smoked, spicy

Yield: people

Calories: 80kcal

Equipment

Blender or Food Processor to combine the ingredients

Materials

Jerk Sauce Marinade

4-6 Scotch Bonnet peppers, chopped
1 small red onion, chopped
4-6 garlic cloves, chopped
4 stalks scallions, ends trimmed
1/4 cup soy sauce
1/4 cup white or apple cider vinegar
2 tbsp olive oil
Juice from half a lime, about 1/4 cup lime juice
1 tbsp freshly grated ginger
2 tbsp brown sugar
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1 tsp dried thyme, or use fresh, if available
Salt and pepper to taste
8 Chicken Thighs, boneless and skinless

Instructions

Add all of the ingredients to a food processor or blender – scotch bonnet peppers, red onion, garlic cloves, scallions, soy sauce, vinegar, olive oil, lime juice, ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, and salt and pepper.
Process until smooth, or until you achieve the consistency you desire. Use immediately. Store the leftovers in the refrigerator in an airtight container.
Put chicken in a sealable bag and cover with the jerk marinade. Let it sit in the refrigerator for two hours.
When ready to cook the boneless, skinless chicken thighs, cook for 6 minutes on each side.
Whether you're using a grill or a cast iron pan, make sure you cook over high heat
When the temperature reaches 165, your jerk chicken thighs are ready

Video

Notes

Scotch bonnet peppers can be very hot depending on your tolerance for heat. When working with hot chili peppers, you may want to wear gloves. The oils can get on your skin and cause burning sensations. If you don’t wear gloves, wash your hands thoroughly after handling the peppers.

Nutrition