Caribbean Jerk Chicken
This vibrant dish features marinated chicken coated in a fiery, fragrant jerk spice blend, then grilled to perfection with a crispy, smoky exterior. The marinade combines fresh herbs, spicy peppers, and warm spices, resulting in tender, flavorful meat with a charred, caramelized crust.
Equipment
- Blender or food processor
- Sharp Knife & Cutting Board
- Large bowl or zip-top bag
- Grill or cast-iron skillet
- Tongs & basting brush
Ingredients
- 4 pieces bone-in chicken thighs or breasts skin-on preferred for crispy texture
- 4 scallions scallions roughly chopped
- 1 allspice berries allspice berries or 1 teaspoon ground allspice
- 2 scotch bonnet peppers scotch bonnet peppers or jalapeños for milder heat
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 2 tablespoons brown sugar
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon all-purpose seasoning adjust to taste
- 1/4 cup water or lime juice to loosen marinade if needed
Instructions
- Place scallions, allspice berries, scotch bonnet peppers, thyme, brown sugar, lime juice, and seasoning in a blender or food processor. Blend until smooth, adding water or extra lime juice as needed to achieve a fiery, spreadable paste with a vibrant aroma.
- Pat the chicken dry with paper towels and score the skin with shallow cuts to help the marinade penetrate better and promote crispy edges.
- Rub the jerk marinade all over the chicken, making sure to get into the scored areas. Transfer the coated chicken to a large bowl or zip-top bag, seal, and refrigerate for at least 4 hours or overnight for maximum flavor.
- Preheat your grill to medium-high heat, aiming for about 200°C (390°F). Lightly oil the grates to prevent sticking and ensure a good sear.
- Remove the chicken from the marinade, letting excess drip off slightly. Place the pieces on the hot grill, listening for a satisfying crackle as they hit the surface.
- Cook the chicken for about 6–8 minutes per side, basting with leftover marinade and turning carefully to develop a deep golden crust with charred spots.
- Check for doneness by inserting a meat thermometer into the thickest part; it should read 75°C (165°F). The juices should run clear, and the skin should be crispy and caramelized.
- Transfer the cooked chicken to a plate and let it rest for 5 minutes, allowing the juices to redistribute and keeping the meat tender.
- Serve hot, with extra lime wedges or your favorite sides, and enjoy the smoky, spicy flavors that tell a story in every bite.