Caribbean Grilled Jerk Chicken

This grilled jerk chicken recipe uses a bold, homemade marinade and classic charcoal grill technique to create juicy, smoky chicken with a caramelized, spicy-sweet crust.

Course Main Course

Cuisine Jamaican

Prep Time 15

Cook Time 45

Marinate 2

Total Time 3

Servings people

Calories 692kcal

Author Rosalie Bradford

Ingredients

6 bone in chicken quarters
limes halved
fresh green onion optional but I like to grill them alongside the chicken and serve with rice.

Jerk Marinade

¼ cup scotch bonnet pepper paste or 3 scotch bonnet peppers
2 habanero peppers or 5 if not using scotch bonnet
2 tbsp allspice
2 tbsp nutmeg
1 tsp salt
1 tsp pepper
1 tbsp powdered ginger
2 tbsp dark brown sugar
4 green onions
3 sprigs thyme leaves removed, stems discarded
½ white onion rough chop
¼ cup soy sauce
4 cloves garlic
¼ cup orange juice
2 tbsp white vinegar
¼ cup olive oil

Instructions

Place the marinade ingredients in a blender or food processor and blitz for about two minutes or until thoroughly combined. The marinade will be very brown and continue to darken the longer it sits.
Pour the marinade over the chicken in a food-safe container and marinate in the refrigerator for at least two hours, not exceeding two days.
Prepare your charcoal by lighting it and letting it burn until the coals ash over and start to turn white. Place the charcoal on one side of your grill.
Place the chicken directly over the coals and cook for about a minute, skin side up.
Move the chicken to the opposite side of the coals and attach the lid. Make sure the vent is open on the lid and partially open below the coals on the grill. Cook the chicken for 30 minutes.
After 30 minutes, move the chicken directly over the coals for about two minutes on each side.
Grill lime halves to squeeze over the chicken at the end.
Remove the chicken from the grill when it reaches 165°F internal temperature. Rest for five minutes before serving.

Notes

1. If you're cooking these on a gas grill, create a two-zone setup by setting half of the burners to low and the other half to high. Start the chicken over indirect heat, skin side up, and close the lid to trap in heat and smoke. Flip halfway through, and once the internal temp is close to 160°F, move the chicken over direct heat for a minute or two per side to develop some char and crisp up the skin.

2. This recipe works just as well with chicken thighs or drumsticks.

3. If you can’t find fresh scotch bonnet peppers you can also substitute with scotch bonnet pepper paste or powder or habanero peppers.

Nutrition