There’s just something about the spices and flavors of Jamaican Jerk Chicken that make it an instant favorite across cultures and cuisines. If you haven’t tried it yet, you’re in for a treat. And if you have, you know exactly what I’m talking about.
Homemade Jamaican Jerk Chicken
Ingredients
- 3 lbs chicken thighs, skin on and bone-in
- 1/2 cup green onions, chopped
- 1/4 cup lime juice
- 2 Tbsp olive oil
- 1 Tbsp salt
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp allspice
- 1 Tbsp dried thyme
- 1 Tbsp black pepper
- 1 Tbsp smoked paprika
- 1 tsp cayenne pepper
Instructions
- In a large bowl, combine all the ingredients except chicken and mix well.
- Add in chicken and coat well with the marinade mixture. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours for maximum flavor.
- Preheat grill to medium-high heat. Remove chicken from marinade and discard the leftover marinade.
- Grill chicken for about 25-30 minutes, flipping occasionally, or until the internal temperature reaches 165°F.
- Serve hot with your favorite sides and enjoy!
Dad’s Jerk Chicken Marinade with Rice and Peas
Ingredients
- 4-5 lbs chicken drumsticks and thighs, skin on and bone-in
- 4 garlic cloves, peeled and chopped
- 1 inch ginger, peeled and chopped
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp nutmeg
- 1 tsp smoked paprika
- 1 tsp brown sugar
- 2 Tbsp soy sauce
- 3 Tbsp olive oil
- 1 lime, juiced
- 1 tsp salt
- 1 tsp black pepper
- 1 scotch bonnet pepper, chopped (optional)
- 1 1/2 cups white rice
- 1 can kidney beans with juice
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken stock
- Salt and pepper to taste
- 2 Tbsp butter
Instructions
- Preheat oven to 375°F.
- In a large bowl, mix garlic, ginger, cinnamon, allspice, nutmeg, smoked paprika, brown sugar, soy sauce, olive oil, lime juice, salt, pepper and scotch bonnet pepper together.
- Add chicken to the bowl and coat well with the mixture. Cover and marinate in the fridge for at least 1 hour.
- In a large pot, sauté onion and garlic in olive oil until soft. Add rice and sauté for a few more minutes until rice is well-coated with oil.
- Drain the beans into a measuring jug and add enough chicken stock to make 2 cups. Add the bean/chicken stock mixture to the pot and stir well.
- Add salt and pepper to taste and bring the pot to boil. Reduce heat to low, cover with a lid and cook for about 18 minutes or until rice is tender and liquid is absorbed. Fluff rice with a fork and add butter. Stir until the butter is melted and combined with the rice.
- While the rice is cooking, arrange the chicken on a baking sheet lined with parchment paper. Roast for about 30-35 minutes or until the internal temperature reaches 165°F.
- Remove chicken from the oven and let it rest for a few minutes before serving with the rice and peas.
Whether you prefer to grill or roast your chicken, these Jamaican Jerk Chicken recipes are easy to follow and sure to impress. Perfect for a family dinner or a summer BBQ with friends, don’t be surprised when everyone asks for seconds (and thirds!).
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