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Authentic Jerk Chicken (Caribbean Style): Fiery, Fragrant, and Full of Flavor

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Jerk Chicken is one of the Caribbean’s most iconic and flavorful dishes, famous for its smoky heat, aromatic spices, and irresistible charred edges. Originating from Jamaica, this dish combines Scotch bonnet peppers, allspice, and fresh herbs to create a marinade that infuses the chicken with bold and fiery flavors. Traditionally cooked over pimento wood, Jerk Chicken captures the essence of Caribbean street food and is often enjoyed at festivals, family cookouts, or seaside gatherings. It’s the perfect recipe when you want a taste of the islands right at home.

Ingredients

Scale

  • 3 ½–4 lbs (1.5–1.8 kg) bone-in chicken thighs and drumsticks

  • 2 tbsp vegetable oil

  • 3 tbsp soy sauce

  • Juice of 2 limes

  • 3 green onions, chopped

  • 1 medium onion, chopped

  • 4 garlic cloves, minced

  • 2 Scotch bonnet peppers (or habanero for milder heat), seeded if desired

  • 1 tbsp fresh ginger, grated

  • 2 tsp ground allspice

  • 1 tsp ground nutmeg

  • 1 tsp ground cinnamon

  • 1 tsp dried thyme (or 2 tsp fresh thyme leaves)

  • 1 tbsp brown sugar

  • 1 tsp salt

  • 1 tsp black pepper

Instructions

  • Combine green onions, onion, garlic, Scotch bonnets, ginger, soy sauce, lime juice, vegetable oil, allspice, nutmeg, cinnamon, thyme, brown sugar, salt, and black pepper in a blender or food processor. Blend into a smooth marinade.

  • Place chicken pieces in a large bowl or resealable bag. Pour marinade over the chicken, ensuring each piece is coated thoroughly. Marinate in the refrigerator for at least 4 hours, preferably overnight.

  • Preheat grill to medium-high heat. Oil the grates lightly.

  • Grill chicken over indirect heat, turning occasionally, for 35–45 minutes until fully cooked and juices run clear (internal temperature should reach 165°F / 74°C).

  • For extra smoky flavor, add soaked pimento wood chips or allspice berries to the grill.

  • Serve hot with traditional sides such as rice and peas, fried plantains, or coleslaw

Find it online: https://cookingworthy.com/authentic-jerk-chicken-caribbean-style-fiery-fragrant-and-full-of-flavor/