Description
This Jamaican Jerk Chicken recipe features a flavorful marinade made with jalapeno peppers, rice vinegar, olive oil, soy sauce, lime juice, honey, and traditional jerk spices. The chicken is marinated overnight for deep flavor then grilled to perfection, resulting in juicy, spicy, and aromatic pieces perfect for a satisfying meal.
Ingredients
Scale
Marinade
- 2 jalapeno peppers, whole with tops cut off
- 2 tbsp rice vinegar
- 2 tbsp olive oil
- 1½ tbsp soy sauce
- 1 tbsp lime juice (about half of a large lime)
- 1 tbsp honey
- 2 tsp dried thyme
- 1½ tsp salt
- 1 tsp garlic powder
- ½ tsp allspice
Chicken
- 2 pounds chicken pieces (thighs, drumsticks), bone-in, skin-on
Instructions
- Make the Marinade: Place the jalapeno peppers, rice vinegar, olive oil, soy sauce, lime juice, honey, dried thyme, salt, garlic powder, and allspice in a food processor and blend until smooth to create a vibrant and spicy marinade.
- Marinate the Chicken: Pour the marinade into a gallon-sized Ziploc bag. Add the chicken pieces, remove as much air as possible, seal the bag, and gently massage the marinade to coat all the chicken evenly. Refrigerate and let marinate overnight or for as long as possible to maximize flavor.
- Preheat the Grill: Preheat your grill to medium-high heat, about 350-400 degrees Fahrenheit, ensuring it’s ready to cook the chicken to perfection.
- Grill the Chicken: Remove the chicken pieces from the marinade and place them directly on the grill. Cook for 6-10 minutes on each side, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit. Because drumsticks and thighs vary in size, check doneness carefully to avoid overcooking.
- Serve: Once cooked through, remove the chicken from the grill and plate. Serve warm for a delicious, spicy Jamaican jerk chicken experience.
Notes
- Store leftover cooked chicken in an airtight container in the refrigerator for up to three days or freeze for 2 to 3 months for longer preservation.
- When sealing the bag with chicken and marinade, try to remove as much air as possible to ensure the marinade coats the chicken thoroughly.
- If a grill isn’t available, use a stovetop grill plate or bake the chicken at 425 degrees Fahrenheit for 30-35 minutes until golden brown and cooked through.
- Always ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit to guarantee it is safely cooked.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
