Description
This authentic Jamaican Jerk Chicken recipe delivers a perfect blend of bold spices and vibrant flavors. Marinated for at least two hours and grilled to juicy perfection, the chicken is infused with aromatic allspice, thyme, nutmeg, and fresh herbs, making it a delicious, smoky, and mildly spicy dish ideal for summer cookouts or a flavorful weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless chicken breasts
Marinade
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 teaspoons ground allspice
- 1 teaspoon ground thyme
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 3 cloves garlic, minced
- 2 scotch bonnet peppers, chopped
- 1 medium onion, chopped
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
- 1/4 cup fresh cilantro, chopped
- 1/2 cup orange juice
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels to remove any excess moisture and set them aside.
- Mix spices: In a medium bowl, combine olive oil, brown sugar, ground allspice, ground thyme, ground cinnamon, ground nutmeg, and ground ginger.
- Add aromatics and liquids: Add minced garlic, chopped scotch bonnet peppers, chopped onion, soy sauce, white vinegar, lime juice, salt, and black pepper to the spice mixture.
- Combine marinade: Whisk or stir thoroughly until the sugar dissolves and the marinade is well blended.
- Add fresh herbs and juice: Stir in chopped green onions, fresh cilantro, and orange juice to evenly distribute herbs and liquid.
- Marinate chicken: Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over, ensuring all pieces are fully coated.
- Refrigerate: Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow flavors to infuse.
- Preheat grill: When ready to cook, preheat your grill or grill pan to medium-high heat.
- Prepare chicken for grilling: Remove chicken from marinade, letting excess drip off, reserving marinade for basting.
- Grill chicken: Place chicken breasts on the grill and cook for 6-8 minutes per side, or until internal temperature reaches 165°F (75°C).
- Baste while grilling: Occasionally baste chicken with reserved marinade for enhanced flavor.
- Rest chicken: Remove from grill and let the chicken rest for a few minutes before serving to lock in juices.
- Serve: Serve jerk chicken with traditional sides like rice and peas or a simple fresh salad.
Notes
- For a milder dish, reduce the amount of scotch bonnet peppers or substitute with milder chili peppers.
- Marinating overnight intensifies the flavors and tenderizes the chicken for best results.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safe consumption.
- Leftover jerk chicken can be stored in the refrigerator for up to 3 days.
