Jerk chicken is a deliciously spicy and flavorful dish originating from Jamaica. The marinade, known as jerk, combines a variety of spices and aromatics, giving the chicken a distinctive taste that is smoky, spicy, and aromatic. This recipe captures the essence of traditional jerk chicken and can be grilled or baked for a delightful meal.
Ingredients:
- 4-6 chicken pieces (legs, thighs, or breasts, bone-in or skin-on for best flavor)
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon ground allspice
- 1 tablespoon dried thyme (or 2 tablespoons fresh thyme)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1-2 Scotch bonnet peppers (or habanero peppers), seeds removed and finely chopped (adjust for spice level)
- 4-5 green onions, chopped
- 3-4 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- Salt and pepper, to taste
Instructions:
1. Prepare the Marinade: In a blender or food processor, combine all the jerk marinade ingredients: soy sauce, vegetable oil, brown sugar, apple cider vinegar, lime juice, allspice, thyme, cinnamon, nutmeg, Scotch bonnet peppers, green onions, garlic, ginger, and a pinch of salt and pepper. Blend until smooth.
2. Marinate the Chicken: Place the chicken pieces in a large resealable plastic bag or a shallow dish. Pour the jerk marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
3. Preheat the Grill or Oven:
– Grill: Preheat your grill to medium-high heat (about 375°F/190°C).
– Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with foil for easier cleanup.
4. Cook the Chicken:
– Grilling: Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the grill, skin-side down. Grill for about 25-30 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
– Baking: Place the marinated chicken on the prepared baking sheet. Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). For crispy skin, broil for an additional 2-3 minutes at the end.
5. Serve: Once cooked, remove the chicken from the grill or oven and let it rest for about 5 minutes. Serve with traditional sides like rice and peas, grilled vegetables, or a fresh salad.
Aprile's Kitchen 