The Perfect Jamaican Jerk Chicken: An Authentic Family Recipe
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Jerk chicken is more than just a recipe; it's the heart and soul of Jamaican cuisine, a flavor explosion of smoky, spicy, and savory notes. Forget bottled sauces—this authentic, family-inspired recipe delivers true island flavor.
Keywords: Jamaican jerk chicken recipe, authentic jerk marinade, Caribbean food, how to make jerk chicken, Scotch bonnet pepper recipe
The Heart of Jerk: The Marinade
The secret to incredible jerk is a marinade that balances heat with a complex blend of herbs and spices. Pimento (allspice) and Scotch bonnet peppers are essential for authentic taste.
Ingredients
For the Jerk Marinade:
- 4-6 Scotch bonnet peppers, stems removed
- 1 bunch scallions, roughly chopped
- 1 medium yellow onion, roughly chopped
- 4-6 cloves garlic, peeled
- 2 tbsp fresh thyme leaves
- 1/4 cup soy sauce
- 1/4 cup distilled white vinegar
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp ground allspice (pimento)
- 1 tsp ground nutmeg
- 1 tsp cinnamon
- 1 tsp black pepper
- 1 tbsp salt
For the Chicken:
- 3-4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 lime, cut into wedges for serving
Instructions
- Make the Marinade: Blend all marinade ingredients until smooth. Wear gloves when handling Scotch bonnet peppers.
- Marinate the Chicken: Rub marinade on chicken pieces (including under skin). Marinate 4 hours or overnight in fridge.
- Prepare for Cooking: Preheat grill to medium-low (300-350°F) or oven to 375°F (190°C). Remove chicken from marinade.
- Grill or Roast the Chicken:
- Grill: Indirect heat 45-60 min, turning occasionally, finish on hotter side for char.
- Oven: Roast on wire rack in baking sheet 45-55 min until golden and cooked through (165°F/74°C).
- Rest and Serve: Let chicken rest 10 minutes. Serve with lime wedges, rice and peas, and your favorite sides.
Nutritional Facts (Per Serving, 4 servings)
- Calories: 520
- Protein: 45g
- Fat: 35g
- Carbohydrates: 8g
- Sodium: 1250mg
(Estimates may vary based on chicken piece size and ingredient specifics.)
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