Traditional Jamaican Jerk Chicken
Traditional dish · Jamaican
Authentic Jamaican Jerk Chicken, marinated in a fiery blend of Scotch bonnet peppers, allspice, thyme, and other traditional spices, then grilled to smoky perfection.
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Ingredients
- Whole chicken, cut into pieces1.5 kg
- Scotch bonnet peppers4-6
- Fresh thyme1 bunch
- Allspice berries2 tbsp
- Garlic cloves6
- Ginger, fresh2-inch piece
- Scallions (green onions)4
- Soy sauce1/4 cup
- Brown sugar2 tbsp
- Lime juice2 tbsp
- Salt1 tsp
- Black pepper1 tsp
- Vegetable oil2 tbsp
Steps
- 1
Prepare the jerk marinade: Finely chop Scotch bonnet peppers (remove seeds for less heat), thyme leaves, garlic, ginger, and scallions. Combine in a bowl.
- 2
Add allspice berries (crushed), soy sauce, brown sugar, lime juice, salt, and black pepper to the marinade. Mix well.
- 3
Place chicken pieces in a large bowl or resealable bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
- 4
Preheat grill to medium-high heat. Lightly oil the grill grates.
- 5
Remove chicken from marinade, letting excess drip off. Discard remaining marinade.
- 6
Grill chicken for about 20-25 minutes, turning occasionally, until cooked through and nicely charred. Internal temperature should reach 165°F (74°C).
