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Jerk Chicken

A vibrant and flavorful dish bringing the taste of the Caribbean to your table, featuring bold spices and juicy chicken.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 kg chicken thighs and drumsticks Juicy pieces of meat for soaking up flavors
  • 3 sprigs fresh thyme Or 2 tablespoons dried thyme
  • 1-3 Scotch bonnets Adjust based on heat preference
  • 3 spring onions Chopped
  • 1 whole onion Chopped
  • 2 teaspoons fresh ginger Or ginger powder
  • 1 tablespoon soy sauce Boosts umami flavor
  • 4 cloves garlic Minced
  • 1 tablespoon brown sugar For sweetness
  • 2 teaspoons nutmeg Warm spice
  • 1 teaspoon cinnamon Warm spice
  • ½ lime Juice For tangy brightness
  • 1 tablespoon vinegar For tangy brightness
  • 1.5 teaspoons salt To taste
  • 1 teaspoon black pepper To taste
  • ⅓ cup olive oil Base for the marinade
  • 1 teaspoon browning Optional for color

Method
 

Preparation
  1. Add all marinade ingredients into a food processor and blend until smooth.
  2. Reserve ¼ of the marinade for basting later.
Marinating the Chicken
  1. Place the chicken thighs and drumsticks in a large bowl.
  2. Pour the jerk marinade over the chicken and rub it in thoroughly.
  3. Cover with plastic wrap and refrigerate for at least 1 hour or ideally overnight.
Cooking
  1. Option 1: For roasting, arrange the marinated chicken on a wire rack, roast in a preheated oven at 180°C (350°F) for 35-40 minutes, flipping and basting with reserved marinade halfway through.
  2. Option 2: For grilling, grill the chicken for about 10-15 minutes, turning and basting periodically.
Serving
  1. Plate the jerk chicken hot, garnished with a wedge of lime and fresh herbs.

Notes

For extra flavor, marinate the chicken overnight. Adjust Scotch bonnets according to your spice tolerance. Adding coconut milk can enhance the richness.