Recipes and Cooking 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. By Riche Holmes Grant Riche Holmes Grant Facebook Instagram Website Riche Holmes Grant is an entrepreneur at heart who has been starting her own businesses since she graduated from law school. Now she's the executive producer and host of The Riche Life, a web series. She's also a freelance content creator who specializes in home decor, DIY projects, recipes and more for clients such as Martha Stewart, Better Homes & Gardens, REAL SIMPLE, West Elm, and more. Riche graduated from Brown University and attended the London School of Economics and Political Science. She got her law degree from Columbia Law School. Learn about BHG's Editorial Process Published on November 11, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Hands On Time: 20 mins Total Time: 1 hrs 20 mins Servings: 8 Jump to Nutrition Facts 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 In a food processor combine all ingredients excluding chicken. Process until marinade is uniform but not pureed. 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. 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). 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. Rate it Print Nutrition Facts (per serving) 345 Calories 16g Fat 14g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.