Jamaican Jerk Chicken Recipe

🧂 Ingredients

• 1 whole chicken

  (cut up, or use your favorite cuts)
• 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 vinegar

  use white vinegar or apple cider vinegar to your preference
• 2 tablespoons olive oil
• Juice from 1 large orange about ¾ cup

  orange juice
• Juice from half a lime

  lime juice
• 1 tablespoon freshly grated ginger
• 2 tablespoons brown sugar
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon dried thyme or use fresh if available
• Salt and pepper to taste

  I usually use 1 teaspoon salt and 1 tablespoon black pepper

Instructions

• 1 For the jerk marinade, add all of the marinade ingredients to a food processor
  or blender and process until smooth.
• 2 Next, poke some holes in your chicken with a knife to let the marinade permeate
  more deeply.
• 3 Set the chicken into a large bowl or into a sealable baggie. Pour the marinade
  over the chicken and rub it down. You can to completely cover the chicken with
  the marinade.
• 4 Cover and refrigerate. Marinate the chicken at least 2 hours, though you'll get
  more flavor penetration if you plan ahead and refrigerate overnight. Discard
  marinade.
• 5 TO GRILL THE CHICKEN. Heat a charcoal or gas grill to medium-high heat and
  lightly oil the grill grates. Grill the chicken for 12-20 minutes, or until the
  chicken is cooked through. It should measure 165 degrees F internally.
• 6 TO BAKE THE CHICKEN. Heat your oven to 400 degrees F. Bake the chicken for 35-40
  minutes, or until the chicken is cooked through. It should measure 165 degrees F
  internally. Grilling is more traditional, but baking is easy.
• 7 Remove from heat and serve.

Nutrition Info