Caribbean Jamaican Jerk Chicken with Scotch Bonnet and Allspice
This Jamaican jerk chicken is marinated with scotch bonnet peppers and allspice, grilled to perfection in 60 minutes for a flavorful experience.
About This Recipe
This jerk chicken packs a spicy punch with its bold flavors, making it a standout dish. The marinade infuses the meat with rich, smoky notes.
Why This Recipe Works
Flavor Balance: The combination of sweet brown sugar and spicy scotch bonnet peppers creates a perfect flavor balance.
Marination Time: Marinating the chicken allows the spices to penetrate deeply, enhancing the overall taste.
Grilling Technique: Grilling at medium-high heat ensures a crispy exterior while keeping the inside juicy and tender.
Chef's Pro Tip: For even more flavor, marinate the chicken overnight to allow the spices to fully develop.
Prep Time
20 min
Cook Time
40 min
Total Time
60 min
Servings
Ingredients
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Directions
- 1
In a blender, combine scotch bonnet, onion, garlic, thyme, allspice, soy sauce, brown sugar, lime juice, vegetable oil, salt, and pepper.
- 2
Blend until smooth to create the marinade. Adjust seasoning to taste.
- 3
Place chicken thighs in a large bowl and pour the marinade over them. Ensure they are well-coated.
- 4
Cover and refrigerate for at least 1 hour, or overnight for more flavor.
- 5
Preheat the grill to medium-high heat. Remove chicken from marinade, letting excess drip off.
- 6
Grill chicken for 30-35 minutes, turning occasionally, until cooked through and internal temperature reaches 165°F.
- 7
Let the chicken rest for 5 minutes before serving. Garnish with fresh thyme.
Nutrition Facts
Per serving
fat
20g
carbs
10g
fiber
1g
sodium
700mg
protein
28g
calories
350
Related Kitchen Tips
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