Jerk Chicken
Caribbean-inspired chicken with bold, spiced marinade featuring allspice, scotch bonnet heat, and aromatic herbs. Grill or bake until caramelized and tender, then pair with your choice of sides from plantains to rice.
Ingredients
Method
Pat chicken dry with paper towels and place in a large bowl or zip-top bag.
Mince garlic, ginger, and green onions; finely chop thyme; seed and mince habanero pepper (if using whole).
In a bowl, combine allspice, thyme, green onions, garlic, ginger, lime juice, olive oil, brown sugar, salt, and black pepper. If using habanero, add now (or substitute hot sauce for easier handling).
Pour marinade over chicken, coating evenly. Cover and refrigerate for at least 2 hours, or up to overnight for best flavor.
Preheat grill to medium-high heat (or oven to 425°F). Remove chicken from marinade, allowing excess to drip off.
If grilling: Place chicken skin-side down and grill for 6–8 minutes per side until internal temperature reaches 165°F. If baking: Arrange on a sheet pan and roast for 25–35 minutes until cooked through.
Meanwhile, prepare your chosen starchy and fresh vegetable sides (roast, grill, or sauté as preferred).
Transfer jerk chicken to a serving platter. Serve with plantains (or rice), cabbage slaw, and lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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