Jerk chicken is a classic Caribbean dish known for its bold flavors and spicy kick. Hailing from Jamaica, this recipe boasts a marinade filled with aromatic spices and fiery peppers, giving the chicken a unique and unforgettable taste. With a jerk butter sauce, this dish reaches new levels of flavor. Let’s learn a simple guide to make your delicious jerk chicken at home.
Ingredients
- Marinade: save 25% for the jerk butter sauce
- 2 bunch scallions
- 1 large onion
- 2 habanero pepper (scotch bonnet is better if you can find them)
- 10 sprigs thyme plucked
- 10 garlic cloves
- 1/3 cup lime
- 1/3 cup orange juice
- 1/2 cup soy sauce
- 1/2 cup coconut sugar or brown sugar
- 2 TBSP distilled white vinegar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 TBSP coriander
- 1 1/2 tsp black pepper
- 1 TBSP allspice
- 3 tbsp unsalted butter
- 2 whole chickens with the spines removed
Instructions
Step No 1:
Throw all the good stuff – scallions, onion, habanero peppers, thyme, garlic, lime juice, orange juice, soy sauce, sugar, vinegar, cinnamon, nutmeg, coriander, black pepper, and allspice – into a blender or food processor. Blend until it’s smooth.
Step No 2:
Next, cut the chicken with a knife in a few spots. This helps the marinade penetrate the meat. You can use any chicken for the recipe, but remember that cooking times may differ, especially for thick chicken breasts.
Step No 3:
Mix the spices in a small bowl to sprinkle on the chicken before marinating. Then, flip it and repeat the same on the other side.
Step No 4:
Time to marinate the chicken! Put the whole chicken in a big dish or resealable plastic bag. Pour the marinade over the chicken, making sure it’s all coated. Cover the dish or seal the bag, then pop it in the fridge overnight to let those flavors penetrate the meat. [24 hours]
Step No 5:
When ready to cook, preheat the grill to medium-high heat or the oven to 350°F. Remove the chicken from the marinade and discard it. Grill the chicken for 12-20 mins until it reaches 165°F internally. Alternatively, bake for 35-40 mins until done.
Step No 6:
Take about 25% of the marinade mix and move it to a small saucepan. Toss in the unsalted butter and warm it over medium heat. Stir until the butter melts and the sauce warms up. Then, just set it aside.
Final Step:
After cooking the chicken, remove it from the grill and let it chill for a few minutes before serving. Pour some leftover jerk butter sauce on top for an extra flavor kick. Enjoy it hot with your go-to sides, like rice and peas, fried plantains, or a fresh salad.
Nutritional Information
Total Fat 11g……………………………………………………………………………………………………..11 g 14%
Saturated Fat 3g……………………………………………………………………………………………………..3 g 14%
Cholesterol 204mg……………………………………………………………………………………………………..204 mg 68%
Sodium………………………………………………………………………………………………………………………982mg 43%
Total Carbohydrate…………………………………………………………………………………………………………… 8g 3%
Dietary Fiber…………………………………………………………………………………………………………………… 2g 7%
Total Sugars………………………………………………………………………………………………………………….. 2g
Protein…………………………………………………………………………………………………………………………… 57g
Vitamin C……………………………………………………………………………………………………………………. 6mg 32%
Calcium……………………………………………………………………………………………………………………… 59mg 5%
Iron……………………………………………………………………………………………………………………………. 2mg 11%
Potassium………………………………………………………………………………………………………………… 927mg 20%
The Yummy Jerk Chicken
With its bold flavors and spicy kick, jerk chicken is a real Caribbean gem that’s great for any occasion. Follow this recipe to bring the authentic taste of Jamaica to your kitchen. Whether you’re throwing a backyard BBQ or just looking for a taste of the islands, this jerk chicken recipe is the best way to satisfy your taste buds. Enjoy!
The Jamaican Famous Jerk Chicken Skillet Dinner
Ingredients
- Marinade: save 25% for the jerk butter sauce
- 2 bunch scallions
- 1 large onion
- 2 habanero pepper (scotch bonnet is better if you can find them)
- 10 sprigs thyme plucked
- 10 garlic cloves
- 1/3 cup lime
- 1/3 cup orange juice
- 1/2 cup soy sauce
- 1/2 cup coconut sugar or brown sugar
- 2 TBSP distilled white vinegar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 TBSP coriander
- 1 1/2 tsp black pepper
- 1 TBSP allspice
- 3 tbsp unsalted butter
- 2 whole chickens with the spines removed
Instructions
- Throw all the good stuff – scallions, onion, habanero peppers, thyme, garlic, lime juice, orange juice, soy sauce, sugar, vinegar, cinnamon, nutmeg, coriander, black pepper, and allspice – into a blender or food processor. Blend until it's smooth.
- Next, cut the chicken with a knife in a few spots. This helps the marinade penetrate the meat. You can use any chicken for the recipe, but remember that cooking times may differ, especially for thick chicken breasts.
- Mix the spices in a small bowl to sprinkle on the chicken before marinating. Then, flip it and repeat the same on the other side.
- Time to marinate the chicken! Put the whole chicken in a big dish or resealable plastic bag. Pour the marinade over the chicken, making sure it's all coated. Cover the dish or seal the bag, then pop it in the fridge overnight to let those flavors penetrate the meat. [24 hours]
- When ready to cook, preheat the grill to medium-high heat or the oven to 350°F. Remove the chicken from the marinade and discard it. Grill the chicken for 12-20 mins until it reaches 165°F internally. Alternatively, bake for 35-40 mins until done.
- Take about 25% of the marinade mix and move it to a small saucepan. Toss in the unsalted butter and warm it over medium heat. Stir until the butter melts and the sauce warms up. Then, just set it aside.
- After cooking the chicken, remove it from the grill and let it chill for a few minutes before serving. Pour some leftover jerk butter sauce on top for an extra flavor kick. Enjoy it hot with your go-to sides, like rice and peas, fried plantains, or a fresh salad.