You’ll think you’re in Jamaica when you taste this island-inspired Jerk Chicken.
Oh Jamaica, how do I love thee? Let me count the ways: the white beaches, the blue-green water, the music (reggae!), Blue Mountain coffee, Red Stripe beer, and above all else? Jerk, the national treasure of Jamaica. It’s almost redundant to say “Jamaican jerk” since jerk was invented and belongs to that beautiful Caribbean island—home of the original jerk chicken.
Jerk may well have been one of the original “fusion” foods. Back in the mid-seventeenth century in Jamaica, indigenous islanders (the Taíno) and escaped enslaved Africans (the Maroons) melded their cultures by cooking together, and jerk was born: a process of dry rubbing meat (back then, it would have been a wild pig) with a fiery blend of spices and cooking it in a pit. According to Winston Stona, a Jamaican actor and businessman who introduced jerk seasoning to the U.S. through his Kingston-based company Busha Browne, jerk refers to the technique, the spice mixture, and the finished product. Jamaicans are fiercely proud and protective of “cooking jerk,” so it’s a good thing that our recipe for jerk chicken stays true to the dish’s heritage.
It’s the Scotch bonnet peppers and the allspice, that make jerk jerk, along with the nutmeg, cinnamon, and thyme. When you add the fiery peppers to the extraordinary spice blend with the onions, soy sauce, garlic, and all-important lime, you get the most fragrant and flavorful marinade that will transform simple chicken into the most complexly flavored dish: it’s smoky, sweet, spicy, fruity, and tart. And let’s not forget fiery. Jerk chicken brings the heat! If you want the dish to be a bit more mild, decrease the amount of Scotch bonnets in your marinade: these peppers are hot!
One of the best things about a dish like this (that brings together so many different flavors in a single blend) is that it pairs beautifully with lots of different sides, plain dishes, and those that make use of some of the ingredients in the jerk marinade. A great way to serve jerk chicken is to pair it with Baked Rice and salad greens tossed in Cilantro-Lime Dressing.
A Very Versatile Marinade
Our recipe for the jerk chicken marinade is perfect for jerk chicken, of course, but it’s also great for marinating other proteins, such as pork, shrimp, or even tofu. It’s also delicious with veggies—eggplant, squash, and cauliflower are super delicious roasted in jerk marinade. But with a few little tweaks, this marinade can also be transformed into a fabulous sauce to drizzle over so many things, including Creamy Polenta, or, as an alternative to the marshmallow dip, these Sweet Potato Fries. To get that saucy consistency and balance out the heat, add some orange or pineapple juice to the marinade (and, by the way, you can always add a little brown sugar if you desire more sweetness). You can also add some red, white, or apple cider vinegar to give the sauce some sharp tang. So my recommendation is that when you make the marinade for this jerk chicken, make an extra batch and turn it into a sauce or dip to brighten up your meals.
Ingredients
- 4 Scotch bonnet peppers, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 green onions, chopped
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- Juice of 1 lime
- Salt and pepper to taste
- 1 whole chicken (cut into pieces)
How to Make Jerk Chicken
Step 1: In a blender, combine Scotch bonnet peppers, onion, garlic, green onions, soy sauce, vegetable oil, allspice, nutmeg, cinnamon, thyme, lime juice, salt, and pepper. Blend until smooth to create the jerk marinade.
Step 2: Place chicken pieces in a large bowl and pour the marinade over them, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, to marinate.
Step 3: Preheat your grill to medium-high heat. Remove chicken from the marinade, shaking off excess, and grill for about 20 minutes on each side, or until the chicken is cooked through and the internal temperature reaches 165°F.
Step 4: Serve the jerk chicken hot, garnished with additional lime wedges and fresh green onions if desired.
FAQs & Tips
How To Make Ahead And Store
The prepared jerk chicken marinade can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. Cooked and cooled jerk chicken can be stored in an airtight container for up to 4 days in the fridge or up to 3 months in the freezer.
What If I Don’t Have A Grill?
No problem! You can bake this jerk chicken, and it will be delicious. We recommend high heat (450 degrees Fahrenheit) for around 1 hour or until a thermometer registers 165 degrees; if you want to ensure crispy skin, bake it in your cast iron skillet!
Is It Dangerous To Work With Really Hot Peppers Like Scotch Bonnets?
This is an excellent question. If there is any potential danger, it would come in the form of absent-mindedness, like cutting very hot raw peppers and then rubbing your eyes. Don’t do that!! But the best thing to do when working with hot peppers—even jalapeños, which are not nearly as hot as Scotch bonnets—is to wear gloves. Also, wash your cutting board immediately after cutting the peppers!
Serving Suggestions
The myriad of flavors in grilled jerk chicken makes it the perfect main dish for a backyard barbecue. It will be truly great with Coleslaw, Baked Beans, Corn on the Cob, and Watermelon and Feta Salad. Round this summery meal out with Vanilla Berry Lemonade and a big platter of Brownies!
There are also lots of things you can do with leftover jerk chicken. Just slice it up and see the pizazz it brings to Lentil Salad, Kansas Chopped Salad (that creamy peppercorn dressing is a perfect balance to the spicy chicken), or a classic Wedge. It’s also amazing when mixed into Macaroni and Cheese. And if you want to win first prize for the best appetizer at a potluck, add chunks of leftover jerk chicken to this Hot Corn Dip!
Jerk Chicken
Ingredients
- 4 Scotch bonnet peppers chopped
- 1 large onion chopped
- 4 cloves garlic minced
- 4 green onions chopped
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- Juice of 1 lime
- Salt and pepper to taste
- 1 whole chicken cut into pieces
Instructions
- In a blender, combine Scotch bonnet peppers, onion, garlic, green onions, soy sauce, vegetable oil, allspice, nutmeg, cinnamon, thyme, lime juice, salt, and pepper. Blend until smooth to create the jerk marinade.
- Place chicken pieces in a large bowl and pour the marinade over them, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, to marinate.
- Preheat your grill to medium-high heat. Remove chicken from the marinade, shaking off excess, and grill for about 20 minutes on each side, or until the chicken is cooked through and the internal temperature reaches 165°F.
- Serve the jerk chicken hot, garnished with additional lime wedges and fresh green onions if desired.
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