Jerk Chicken Recipe
Jerk Chicken is a beloved dish that encapsulates the essence of Caribbean cuisine. Originating from Jamaica, this dish has gained popularity worldwide for its irresistible combination of heat, sweetness, and smokiness.
Equipment
- Grill or barbecue
- Blender or food processor
- Mixing bowls
- Ziplock bags or airtight containers for marinating
Ingredients
- 4 pounds of chicken (whole or cut into pieces)
- ½ cup of soy sauce
- ½ cup of white vinegar
- ¼ cup of vegetable oil
- 4 green onions, chopped
- 4 cloves of garlic, minced
- 2 tablespoons of fresh thyme leaves
- 2 tablespoons of brown sugar
- 2 tablespoons of ground allspice
- 2 tablespoons of ground black pepper
- 1 tablespoon of ground cinnamon
- 1 tablespoon of ground nutmeg
- 1 tablespoon of ground ginger
- 1 tablespoon of salt
- 2 Scotch bonnet peppers, chopped (adjust to taste for spiciness)
- Juice of 2 limes
Instructions
- In a blender or food processor, combine soy sauce, white vinegar, vegetable oil, green onions, garlic, thyme, brown sugar, allspice, black pepper, cinnamon, nutmeg, ginger, salt, Scotch bonnet peppers, and lime juice. Blend until smooth to create the jerk marinade.
- Place the chicken pieces in a large bowl or Ziplock bag and pour the marinade over them, ensuring they are fully coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat your grill or barbecue to medium-high heat. Remove the chicken from the marinade, shaking off any excess, and discard the remaining marinade.
- Grill the chicken over indirect heat, turning occasionally, until cooked through and slightly charred, about 30-45 minutes. The internal temperature should reach 165°F (75°C) for safe consumption.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with fresh lime wedges and chopped cilantro, if desired.