Description
A flavorful and spicy Jamaican jerk chicken recipe that brings a taste of the Caribbean to your table.
Ingredients
- 10 chicken pieces (bone-in and skin-on thighs and legs)
- 6 green onions (roughly chopped)
- 6 cloves garlic (peeled and smashed)
- 2 jalapeno peppers (seeds and stems removed)
- 2 red chiles or Scotch bonnet peppers (seeds and stems removed)
- 1 1/2 inch piece ginger (peeled and chopped)
- 1/3 cup fresh lime juice
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley leaves
- 1 lime (zested)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Combine green onions, garlic, jalapeno, red chiles, ginger, lime juice, soy sauce, brown sugar, thyme, parsley, lime zest, black pepper, allspice, cinnamon, and nutmeg in a blender or food processor. Blend until smooth.
- Place the chicken in a large bowl or a zip-top bag. Pour the marinade over the chicken, ensuring each piece is well coated.
- Seal the bowl or bag and refrigerate for at least 240 minutes, preferably overnight.
- Preheat the oven to 425°F or preheat your grill to medium-high heat.
- If baking, place the chicken on a baking sheet and cook for about 35-45 minutes, basting with the marinade halfway through.
- For grilling, place the marinated chicken directly on the grill. Cook for about 25-30 minutes, turning occasionally and basting with the marinade.
Notes
Allowing the chicken to marinate overnight enhances the flavors significantly. Serve with lime wedges and a side of coconut rice.
