Jamaican Jerk Chicken

Sticky, tangy, chicken. Who needs anything else? Jamaican Jerk Chicken is so easy to prepare with a marinade made in advance. Leaving it to absorb into the chicken overnight means when it comes to cooking, the flavour is immense. I add a Habanero chili for the Jamaican kick but you can use a milder chili if you want. Served as a main dish, side dish or as a snack, they all work.

Jamaican Jerk Chicken

Spicy kick of the famous Jamaican Jerk Chicken. This is gorgeous.

4.67 from 92 votes

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Course: Main Dish

Cuisine: Caribean

Keyword: Chicken, Marinade, Spice, Vegetables

Cook Time: 45 minutes minutes

Marinade: 12 hours hours

Total Time: 12 hours hours 45 minutes minutes

Servings: 6 people

Calories: 378kcal

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Ingredients

 

MetricImperial

• 3 lbs chicken pieces 1400 g
• 4 large scallions
• 1 large habanero chile deseed
• 3 tbsp vegetable oil 45 ml
• 3 tbsp lime juice 45 ml
• 4 cloves garlic
• 2 tsp dried thyme 10 ml
• 2 tsp ground allspice 10 ml
• Salt to taste
• ground pepper to taste

Instructions

• Combine the ingredients for the jerk seasoning in an electric blender or food processor and process until smooth.
• Rub the mixture over the chicken pieces and refrigerate covered for 12 hours or overnight.
• Grill skin side up over indirect heat until the juices run clear, 30 to 40 minutes.
• Turn and place the pieces skin side down directly over hot coals for 5 minutes to crisp the skin.

Notes

Sticky, tangy, chicken. Who needs anything else!!

Nutrition

Calories: 378kcal | Carbohydrates: 7g | Protein: 60g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 162mg | Sodium: 275mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g