Ingredients
• 1 (3-4 lb) whole chicken, cut into 8 pieces (or 8 bone-in, skin-on chicken thighs and drumsticks)
• 1 cup soy sauce
• 1/2 cup lime juice (about 4-5 limes)
• 1/4 cup brown sugar
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 2 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• 1-2 Scotch bonnet or habanero chilies, seeded and minced (adjust to desired spice level)
• 1 bunch scallions, thinly sliced
• 2 teaspoons salt
• 1 teaspoon black pepper
Instructions
- Marinate the Chicken: In a large resealable bag or shallow baking dish, combine the soy sauce, lime juice, brown sugar, olive oil, garlic, ginger, allspice, cinnamon, chilies, scallions, salt, and black pepper. Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 4 hours, or up to 24 hours, turning the chicken occasionally.
- Preheat the Grill: Prepare a hot grill for direct, high-heat grilling. Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken, skin-side down first, for 5-7 minutes per side, or until the chicken is cooked through and the skin is crispy and charred. Baste the chicken with the reserved marinade during the last 2-3 minutes of cooking to add extra flavor.
- Rest and Serve: Transfer the grilled chicken to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy, flavorful result. Serve the Jamaican Jerk Chicken hot, garnished with additional sliced scallions if desired.
- Prep Time: 20 minutes
- Marinating time: 4-24 hours
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Americans
Keywords: Authentic Jamaican Jerk Chicken Recipe