Jerk Chicken
Jerk Chicken is a famous Jamaican dish often paired with Jamaican Rice and Peas. The chicken is being soaked with Jerk Seasoning and Jerk Marinade.
The longer you marinate the chicken, the tastier your chicken will be.
It’s a great recipe to make for a summer cookout yet it’s easy enough for a weeknight dinner.
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WHAT SIDES TO SERVE WITH JERK CHICKEN?
Coconut Rice
Black Beans
Coleslaw
Fresh fruit (pineapple, mango, papaya etc)
TIPS FOR THE BEST JERK CHICKEN
Use fresh ingredients only for best flavor to have the best chicken taste.
Allow enough time to marinate so those flavors can really soak into the chicken, at least 3 hours and up to 24 hours.
You can replace the chicken breasts with thighs for the most tender taste
RECIPE INGREDIENTS
1 bunch green onions
2 cloves garlic
1 jalapeño, roughly chopped
Juice of 1 lime
2 tablespoons extra-virgin olive oil
1 tablespoons packed brown sugar
1 1/2 teaspoons ground allspice
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
Kosher salt
8 pieces bone-in chicken drumsticks and thighs
Vegetable oil, for grill
DIRECTIONS ON JERK CHICKEN
HOW TO BAKE JERK CHICKEN – GRILLED METHOD
Combine and blend green onions, garlic, jalapeño, lime juice, oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water and blend until smooth. Set aside 1⁄4 cup.
Pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken.
Let marinate in fridge, at least 2 hours or up to overnight.
When ready to grill, heat grill to medium-high and oil grates.
Grill chicken, turning occasionally, until chicken is charred in spots for about 10 minutes.
Place chicken at the cooler part of the grill and brush with reserved marinade.
Grill, covered, until chicken is cooked through for 10 to 15 minutes more.
Serve over rice or any dish of choice.
HOW TO BAKE JERK CHICKEN – OVEN METHOD
Preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.
Remove chicken from marinade and arrange pieces on baking sheet leaving space between them.
Bake in preheated oven until cooked through for about 45 – 50 minutes, while broiling during the last few minutes for better browning.
RECIPE VIDEO
Ingredients
- 1 bunch green onions
- 2 cloves garlic
- 1 jalapeño, roughly chopped
- Juice of 1 lime
- 2 tablespoons extra-virgin olive oil
- 1 tablespoons packed brown sugar
- 1 1/2 teaspoons ground allspice
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- Kosher salt
- 8 pieces bone-in chicken drumsticks and thighs
- Vegetable oil, for grill
Instructions
- HOW TO BAKE JERK CHICKEN – GRILLED METHOD
- Combine and blend green onions, garlic, jalapeño, lime juice, oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water and blend until smooth. Set aside 1⁄4 cup.
- Pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken.
- Let marinate in fridge, at least 2 hours or up to overnight.
- When ready to grill, heat grill to medium-high and oil grates.
- Grill chicken, turning occasionally, until chicken is charred in spots for about 10 minutes.
- Place chicken at the cooler part of the grill and brush with reserved marinade.
- Grill, covered, until chicken is cooked through for 10 to 15 minutes more.
- Serve over rice or any dish of choice.
- HOW TO BAKE JERK CHICKEN – OVEN METHOD
- Preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.
- Remove chicken from marinade and arrange pieces on baking sheet leaving space between them.
- Bake in preheated oven until cooked through for about 45 – 50 minutes, while broiling during the last few minutes for better browning.