Grilled Jerk Chicken

grilled jerk chicken recipe

INGREDIENTS – JERK MARINADE:

  • 3 scallions, chopped
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
  • 1/4 cup fresh lime juice
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons ground allspice
  • 2 teaspoons black pepper
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon

INGREDIENTS – CHICKEN

  • 4 chicken breast halves with skin and bones (3 lb), halved crosswise
  • 2 1/2 to 3 lb chicken thighs and drumsticks

COOKING INSTRUCTIONS:

  1. Make marinade by blending all marinade ingredients in a blender until smooth.
  2. Marinate and grill chicken by dividing chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice. Let chicken stand at room temperature 1 hour before cooking.
  3. Using a Charcoal Grill:

    Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).

    When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.

    Using a Gas Grill:

    Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.

    This Grilled Jerk Chicken recipe makes 8 servings. If you have any modifications to make this recipe more delicious then feel free to leave a comment.

41 responses so far

41 Responses to “Grilled Jerk Chicken”

  1. Meganon 01 Mar 2009 at 8:10 am

    Hi, I can

  2. James & Ainsleeon 23 May 2009 at 10:44 pm

    We can’t find fresh scotch bonnets or other habanero peppers around here so we used a teaspoon of The Chilli Factory’s habanero paste. Seemed to work well :)

    Great recipe, thanks for publishing it!

  3. mickyon 11 Oct 2009 at 11:24 pm

    Hmmnn…delicious…

  4. mickyon 11 Oct 2009 at 11:55 pm

    Hmmnn..sarap!!

  5. jhadon 12 Oct 2009 at 12:02 am

    congrats!!

  6. Ashleyon 11 Feb 2010 at 2:16 pm

    awesome

  7. Eleanor Bridgeson 03 Mar 2010 at 5:35 pm

    Thanks again for a great recipe! The photo was helpful too. re: comment above, regarding a product I was unaware of, “The Chilli Factory’s habanero paste”, proving having comments is a very good thing. eb

  8. baked chicken recipeson 26 Jun 2010 at 10:19 pm

    Hi,

    Thank you for your post.

    I love to collect and experiment different delicious chicken recipes around the world.

  9. Ghettopocahontason 18 Sep 2010 at 9:00 am

    Hmmm Brown sugur I need to try that…I could see it giving a balance. But you should use Whole Pimento(Allspice) it’s much icer and will still blend up fine. One of the other recipes refer to use of green onion….just so you know green onion IS scallion and you can find it everywhere…oh yeah one other thing habanero is not like scotch bonnet pepper…its a wanna be you neeeeeed scotch bonnet in your lfe nothing is like the smelll of flavor…I’m in love with it literally… it cannot be substituted sorry:)

  10. Jeffrey Whiteon 29 Dec 2010 at 8:11 am

    Good article, it’s real grand. I did a search on the subject matter and found most people will go along with with your blog. Thank’s for you recommend.Welcome to my site secrets about bass fishing lures.I feel you made certain nice points in features also.

  11. Rachelleon 26 Feb 2011 at 3:20 pm

    If you dont have all spice you can also use pimemto which works just as well it taste better if you can get whole pimento but powder will do just as well to give that authentic taste of the carribean.

  12. jacob langleyon 16 May 2011 at 11:07 am

    dear jamica i was wondering if i could visit you at jamica becuse i love food
    love jacob

  13. jodion 25 Aug 2011 at 4:29 pm

    The actual wood from the pimento wood tree must be used to make it really authentic. That can only be found in one place in the USA – pimentowood.com They are the only importer of the wood, charcoal, leaves, etc.

  14. Clarkon 10 Nov 2011 at 3:42 pm

    I am really thankful to the holder of this web page who has shared this wonderful paragraph at here.

  15. Billyon 10 Nov 2011 at 4:22 pm

    I am actually thankful to the owner of this site who has shared this impressive post at here.

  16. Sallyon 10 Nov 2011 at 4:25 pm

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  17. Dawnon 10 Feb 2012 at 5:36 am

    I made this recipe without blending the ingredients and with a lot less hot peppers. I used about 1/4 of a habanero chile. I grilled chicken and shrimp and it came out fabulous. Next I’m going to try it on steaks. Yummy!

  18. Rubenson 22 Feb 2012 at 10:29 pm

    I I found amazing your post. Congratulations

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