Jamaican Jerk Chicken

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Jamaican Jerk Chicken

By

Paul Chung

This Jamaican jerk chicken recipe from Jamaican chef Paul Chung features bone-in chicken marinated in a bold blend of Scotch bonnet peppers, allspice, and citrus. Grilled until smoky and tender, it delivers the perfect balance of heat, spice, and sweetness for a true taste of Jamaica.

Yield

8

Time

1 hour 15 minutes

Rating

—

Ingredients

1 medium onion, coarsely chopped

3 medium scallions, chopped

2 Scotch bonnet chiles, chopped

2 garlic cloves, chopped

1 tablespoon allspice berries, coarsely ground

1 tablespoon coarsely ground pepper

1 tablespoon five-spice powder

1 teaspoon freshly grated nutmeg

1 teaspoon dried thyme, crumbled

1 teaspoon salt

1/2 cup soy sauce

1 tablespoon vegetable oil

2 (3 1/2 to 4-pound) chickens, quartered

Small thyme sprigs, for garnish

Lime wedges, for serving

Instructions

Step 1

Process onion, scallions, chiles, garlic, allspice, peppercorns, Chinese five-spice powder, nutmeg, dried thyme, and salt in a food processor until a coarse paste forms, about 15 seconds. With processor running, gradually pour soy sauce and oil through food chute and process until combined, about 10 seconds. Transfer marinade to a large nonreactive bowl.

Step 2

Add chicken pieces to marinade and toss until well coated. Cover and refrigerate for at least 4 hours, ideally 12 to 24 hours.

Step 3

Preheat grill to medium (350°F to 400°F). Let chicken stand at room temperature while grill preheats. Remove chicken from marinade, letting excess drip off. Coat top grate with oil; place chicken, skin side down, on grate. Grill, covered, turning chicken occasionally, until well browned and an instant-read thermometer inserted into thickest portion of chicken breast registers 160°F and thigh registers 170°F, 35 to 40 minutes.

Step 4

Transfer chicken to a platter and let rest 10 minutes. (Internal temperature of breasts will continue to rise to 165°F.) Garnish chicken with thyme sprigs and serve with lime wedges.

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Jamaican Jerk Chicken

By

Paul Chung

This Jamaican jerk chicken recipe from Jamaican chef Paul Chung features bone-in chicken marinated in a bold blend of Scotch bonnet peppers, allspice, and citrus. Grilled until smoky and tender, it delivers the perfect balance of heat, spice, and sweetness for a true taste of Jamaica.

Yield

8

Time

1 hour 15 minutes

Rating

—

Ingredients

1 medium onion, coarsely chopped

3 medium scallions, chopped

2 Scotch bonnet chiles, chopped

2 garlic cloves, chopped

1 tablespoon allspice berries, coarsely ground

1 tablespoon coarsely ground pepper

1 tablespoon five-spice powder

1 teaspoon freshly grated nutmeg

1 teaspoon dried thyme, crumbled

1 teaspoon salt

1/2 cup soy sauce

1 tablespoon vegetable oil

2 (3 1/2 to 4-pound) chickens, quartered

Small thyme sprigs, for garnish

Lime wedges, for serving

Instructions

Step 1

Process onion, scallions, chiles, garlic, allspice, peppercorns, Chinese five-spice powder, nutmeg, dried thyme, and salt in a food processor until a coarse paste forms, about 15 seconds. With processor running, gradually pour soy sauce and oil through food chute and process until combined, about 10 seconds. Transfer marinade to a large nonreactive bowl.

Step 2

Add chicken pieces to marinade and toss until well coated. Cover and refrigerate for at least 4 hours, ideally 12 to 24 hours.

Step 3

Preheat grill to medium (350°F to 400°F). Let chicken stand at room temperature while grill preheats. Remove chicken from marinade, letting excess drip off. Coat top grate with oil; place chicken, skin side down, on grate. Grill, covered, turning chicken occasionally, until well browned and an instant-read thermometer inserted into thickest portion of chicken breast registers 160°F and thigh registers 170°F, 35 to 40 minutes.

Step 4

Transfer chicken to a platter and let rest 10 minutes. (Internal temperature of breasts will continue to rise to 165°F.) Garnish chicken with thyme sprigs and serve with lime wedges.

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Greek-Style Pork Spareribs with Grilled Lemons

By Michael Symon

Michael Symon’s Greek-style pork spareribs are the perfect combination of crusty, meaty and nicely charred. They’re even better with a squeeze of grilled lemon.

3 hr

Honey Garlic Chicken Tenders

By Fitwaffle | Eloise Head

Crispy cornflake-coated chicken tenders tossed in a sweet, sticky honey-garlic sauce. Ready in about 20 minutes, these air-fried tenders are juicy, crunchy and perfect for a quick weeknight meal or snack.

20 min

Pan-Roasted Chicken with Grapes, Garlic, and Rosemary

By Angie Mar

Angie Mar's Pan-Roasted Chicken with Grapes, Garlic, and Rosemary recipe brings together a crispy-skinned chicken and juicy grapes for a simple yet elegant dinner.

45 min

Sheet-Pan Lemon Chicken and Potatoes

By Shilpa Uskokovic

Inspired by Greek lemon potatoes, this sheet-pan dinner features garlicky chicken thighs roast to a crisp and blessing the potatoes with flavor and shine.

Rosemary and Dried Cherry Pork Chops

By Kendra Vaculin

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

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View All →

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By Nagi | RecipeTin Eats

Recipe video above. This lime marinade has a beautiful depth of flavour and really infuses the chicken with lime flavours! Touch of sugar caramelises the chicken, and depth of flavour is achieved by using soy or fish sauce instead of salt (it doesn't taste Asiany at all, I swear!). Stove or BBQ best, but can also bake!

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