Jason's Jerk Chicken
This tasty tropical recipe for jerk chicken was inspired by a recent family vacation that included a stop in Jamaica. Try it with your family tonight!
Servings 4 people
Ingredients
- ½ yellow onion roughly chopped
- 4 scallions white and green parts
- 2 habanero peppers seeds and stems removed
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 teaspoons allspice ground
- 1 ½ teaspoons pepper
- 1 ½ teaspoons salt
- 1 ½ teaspoons thyme dried
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 1 orange juiced
- 1 lime juiced
- 3 ½ pounds chicken bone-in, cut into parts, skin on
Instructions
- Combine all ingredients, except chicken, in a blender and blend until smooth.
- Place chicken in a shallow bowl or baking dish and cover with marinade, pushing some under the skin. Cover and refrigerate for a few hours to overnight (longer is better).
- Prepare a charcoal fire and grill until chicken is no longer pink in the middle (reaching an internal temperature of 165 degrees F), flipping once (about 12-15 minutes per side). See notes for more grilling options.
Notes
- Be very careful handling hot peppers and the marinade. I highly recommend using rubber or latex gloves. Do not touch your eyes after handling peppers.
- Scotch Bonnet peppers are the traditional Caribbean pepper used for jerk chicken but are not common in US stores. The habanero is a cousin and tastes very similar, which is why I have called for it in this recipe. If you cannot find either type of pepper you could substitute other hot peppers, but the flavor will not be the same.
- Feel free to use whatever cuts of chicken you want, but we prefer a mix of white and dark meat with skin on.
- The best flavor will come from slow cooking (low temperature, more time) over charcoal or smoking with wood, however I think you'll still be happy with this marinade even if you use a gas grill!
- We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Jason's Jerk Chicken
Amount Per Serving
Calories 572
Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 10g63%
Cholesterol 143mg48%
Sodium 1011mg44%
Potassium 530mg15%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 37g74%
Vitamin A 475IU10%
Vitamin C 29.7mg36%
Calcium 72mg7%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.