Jerk Chicken
Cook
40 mins
Prep Time
15 mins
Total Time
1 hour
Serves
4-6
Ingredients
- 4-6 bone-in, skin-on chicken thighs (or chicken drumsticks)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 3 green onions, chopped
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1-2 Scotch bonnet or habanero peppers, seeded and chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
Kitchen Tools Needed:
- Blender or food processor
- Large bowl or zip-top bag
- Grill or oven
- Tongs or spatula
- Meat thermometer (optional)
Steps
- Make the Marinade: In a blender or food processor, combine the olive oil, soy sauce, green onions, onion, garlic, Scotch bonnet peppers, thyme, brown sugar, cinnamon, allspice, nutmeg, salt, black pepper, and lime juice. Blend until smooth.
- Marinate the Chicken: Place the chicken in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring it’s evenly coated. Cover and refrigerate for at least 2 hours, or ideally overnight for best flavor.
- Cook the Chicken: Preheat the grill to medium-high heat (or preheat your oven to 400°F/200°C if baking). If grilling, cook the chicken for 30-40 minutes, turning occasionally, until the skin is crispy and the internal temperature reaches 165°F (75°C). If baking, place the marinated chicken on a baking sheet lined with foil. Bake for 35-40 minutes, or until the chicken is fully cooked.
- Serve: Let the chicken rest for a few minutes before serving. Serve with rice, plantains, or a side of coleslaw for a traditional pairing.
Macros:
Total Calories: 320
Carbs: 5g
Proteins: 25g
Fats: 22g