Jerk Chicken

Marinate this chicken recipe overnight so it absorbs maximum flavor and serve it up with some classic corn bread or whatever else fits your menu.

Jerk Chicken on black serving tray
Photo: Jason Donnelly
Hands On Time:
20 mins
Total Time:
1 hrs 20 mins
Servings:
8

Ingredients

  • 1 large onion, cut up

  • 5 scallions, trimmed and cut up

  • 2 - 3 Scotch bonnet or habanero peppers, stemmed, seeded, and cut up

  • 1 tablespoon chopped fresh ginger

  • 2 garlic cloves

  • 1 ounce fresh thyme

  • ¼ cup packed brown sugar

  • 1 tablespoon kosher salt

  • 1 teaspoon coarsely ground black pepper

  • 1 teaspoon dried thyme

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground allspice

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cloves

  • 2 tablespoon fresh lime juice

  • 2 tablespoon olive oil

  • 2 tablespoon reduced-sodium soy sauce

  • 4 pound meaty chicken pieces (preferably dark meat)

Directions

  1. In a food processor combine all ingredients excluding chicken. Process until marinade is uniform but not pureed.

  2. Place the chicken in a resealable plastic bag and pour marinade over chicken. Seal bag. Turn bag to coat all pieces and place in a shallow dish. Refrigerate chicken 18 to 24 hours.

  3. Preheat oven to 375°F. Remove chicken from marinade, discarding any remaining marinade. Arrange chicken pieces, skin side up, in a foil-lined 13×9-inch baking pan. Bake, uncovered, about 50 minutes or until an instant-read thermometer inserted in chicken registers at least 175°F (165°F for light meat).

  4. Once chicken is fully cooked, broil 5 inches from the heat for 2 to 3 minutes until browned and crisp. Let stand under tented foil for approximately 10 to 15 minutes before serving. Serves 8.

Tips

Note from Riche Holmes Grant:
Use gloves when handling and avoid rubbing eyes and touching skin throughout the process. My family doesn't like this dish too spicy, so I tested with two habanero chiles. I think three might give it more of a kick, though, without being too spicy.

Nutrition Facts (per serving)

345 Calories
16g Fat
14g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 345
% Daily Value *
Total Fat 16g 21%
Saturated Fat 4g 20%
Cholesterol 104mg 35%
Sodium 626mg 27%
Total Carbohydrate 14g 5%
Total Sugars 9g
Protein 35g
Vitamin C 14.2mg 71%
Calcium 62mg 5%
Iron 2.6mg 14%
Potassium 508mg 11%
Folate, total 21.7mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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