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Jerk Chicken

  • Level: Easy
  • Total: 8 hr 50 min (includes marinating time)
  • Active: 30 min
  • Yield: 12 servings
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Ingredients

1/2 cup olive oil

1/4 cup lime juice (from about 2 limes) 

1/4 cup soy sauce 

2 tablespoons ground allspice 

2 tablespoons dark brown sugar 

2 tablespoons fresh thyme leaves 

1 tablespoon kosher salt 

1 tablespoon freshly ground black pepper 

1 1/2 teaspoons ground cinnamon 

1 1/2 teaspoons ground nutmeg 

5 cloves garlic, crushed 

2 bunches scallions (6 to 8 per bunch), roughly chopped

2 jalapenos, chopped 

One 3-inch piece ginger, peeled and chopped 

3 chickens, quartered 

Serving suggestions: green leaf lettuce, halved cherry tomatoes, thinly sliced red onions, shredded carrots and sliced celery 

Directions

Special equipment:
a meat thermometer
  1. Put the olive oil, lime juice, soy sauce, allspice, sugar, thyme, salt, black pepper, cinnamon, nutmeg, garlic, scallions, jalapenos and ginger in a food processor and blend until smooth.
  2. Put the chicken into resealable bags and evenly distribute the marinade among the bags. Seal tightly, thoroughly coat the chicken in the marinade and marinate, refrigerated, for at least 30 minutes but preferably overnight.
  3. Prepare a grill for medium-high heat.
  4. Grill the chicken skin-side down on direct heat, turning once halfway through, until both sides are browned, 10 to 15 minutes. Transfer the chicken pieces to indirect heat and grill until a meat thermometer registers 165 degrees F and the juices run clear, 15 to 20 minutes more.
  5. Serve the jerk chicken with a salad of green leaf lettuce, halved cherry tomatoes, thinly sliced red onions, shredded carrots and sliced celery.
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