🇯🇲 Jamaican Jerk Chicken Recipe 🍗🌶

Craving bold, fiery flavor? This Jamaican Jerk Chicken brings the heat and the soul. With warm spices, a kick of Scotch bonnet, and that iconic jerk marinade, it’s smoky, spicy, and totally unforgettable. Serve it up with rice and peas, fried plantains, or a crunchy slaw - and boom, you're on island time. 🌴✨

📝 Ingredients:

• 4 chicken thighs (bone-in, skin-on) or 2 lbs mixed chicken pieces
• 2 tbsp vegetable oil (for grilling)

🌶 For the Marinade:

• 1 onion, chopped
• 3–4 scallions, chopped
• 3 cloves garlic, minced
• 1–2 Scotch bonnet peppers (remove seeds for less heat), chopped
• 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
• 1 tbsp ground allspice
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Juice of 1 lime

🍽 Instructions:

1. Prepare the Marinade:

In a blender or food processor, combine all marinade ingredients. Blend until smooth and fully combined.

2. Marinate the Chicken:

Place chicken in a large bowl or zip-top bag. Pour the marinade over, making sure every piece is coated. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor.

3. Grill the Chicken:

• Preheat your grill to medium-high.
• If using charcoal, set up a two-zone fire (coals on one side only).
• Brush grill grates with vegetable oil to prevent sticking.
• Remove chicken from the marinade, letting the excess drip off.
• Grill over direct heat for 4–5 minutes per side to get that charred crust.
• Move to indirect heat (or reduce gas heat) and cook for another 20–30 minutes, or until the chicken reaches 165°F (74°C) internally.

4. Serve:

Let it rest a few minutes before serving. Pair with classic sides like rice & peas, fried plantains, or a citrusy salad.

🔥 Cooking Tips:

• Oven Option: No grill? No problem! Bake at 400°F (200°C) on a rack over a baking sheet for 35–45 minutes until fully cooked.
• Smoky Boost: Add soaked wood chips (like pimento or hickory) to your grill for next-level island flavor.
• Spice Level: Scotch bonnets bring the fire! Use fewer peppers or remove seeds if you're sensitive to heat.

💡 Always check that your chicken hits 165°F (74°C) in the thickest part for safe eating. Let it rest before slicing so the juices stay in!

🫶✨🌙🌶🍗