It’s no secret that jerk chicken is one of the most popular dishes in the Caribbean. And for good reason! Jerk chicken is juicy, flavorful, and perfect for any occasion.
Jerk chicken is a popular dish in the Caribbean islands that is typically made with a whole chicken that has been cut into pieces. The word jerk comes from the way the chicken is cooked, which is by dry-rubbing or marinating the meat with a spice mixture known as Jamaican jerk spice.
Jerk chicken is a famous Jamaican dish that is cooked at outdoor gatherings and parties. It is also a popular street food in Jamaica.
The jerk spice is essential to Jamaican cuisine, and the mixture typically includes ingredients such as allspice, thyme, scotch bonnet peppers, and onion. The chicken is then cooked over a charcoal fire, which gives it its signature smoky flavor.
Though it’s becoming more common to be able to find jerk paste or sauce at the grocery store, we prefer fresh, homemade jerk seasoning because fresh is best, right?
WATCH VIDEO AND LEARN HOW TO MAKE Jerk Chicken Recipe
Descriptive paragraph about the tasty ingredients …are they easy to find? healthy?
Jerk Chicken Recipe INGREDIENTS
You will need to make this recipe
- onion
- scallions
- jalapeno peppers
- garlic cloves
- five-spice powder
- allspice berries
- coarsely ground pepper
- dried thyme
- nutmeg
- salt
- coconut aminos for gluten free ( or soy sauce) I especially like the coconut aminos because it adds a touch of sweetness you miss with tamari or soy sauce. If you use tamari or soy sauce you might want to add a touch of brown sugar.
- vegetable oil
- boneless skinless chicken breasts
SUBSTITUTIONS OR ADDITIONS (TIPS)
- If using a Magic Bullet – place all ingredients in at once so there is enough liquid to process.
- Change up the subtle flavor and hotness by using different peppers, such as traditional Scotch bonnets or habanero peppers if you like it super spicy. Hint: it only takes a little bit of these extra hot peppers for a fiery heat!
- Authentic Jamaican jerk chicken goes well with coconut rice and slices of fresh pineapple on the side.
HOW TO MAKE Jerk Chicken RECIPe
- In a food processor (I used a magic bullet, see the note above), combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream.
- Pour the marinade into a large zip lock bag or shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight.
- Bring the chicken to room temperature before proceeding.
- Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until browned and cooked through.
- Transfer the chicken to a platter and serve.
Serving and Storage
- Both the leftover chicken and any excess jerk chicken marinade can be stored in freezer bags or an air-tight container and kept in the refrigerator for up to three days.
- Jamaican jerk marinade goes great on pork chops too!
Jerk Chicken Recipe
Ingredients
Marinaide Ingredients
- 1 medium onion coarsely chopped
- 3 medium scallions chopped
- 2 jalapeno peppers chopped (seeds removed)
- 2 garlic cloves chopped
- 1 tablespoon five-spice powder
- 1 tablespoon allspice berries coarsely ground
- 1 tablespoon coarsely ground pepper
- 1 teaspoon dried thyme crumbled
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1/2 cup coconut aminos or soy sauce
- 1 tablespoon vegetable oil
- –
- 5-6 boneless chicken breasts or 2 – 3 1/2- to 4-pound chickens cut up. (I did boneless breasts but what ever is easiest for you) All my chicken breasts fit in a gallon zip lock bag.
Instructions
- In a food processor (I used a magic bullet, see note) , combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream.
- Pour the marinade into a large zip lock bag or shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight.
- Bring the chicken to room temperature before proceeding.
- Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until browned and cooked through.
- Transfer the chicken to a platter and serve.
Notes
Nutrition
More Chicken Recipes to Try
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