Jerk Chicken
A remix of a recipe by Chefless
Jamaica's iconic spice-marinated chicken slow-grilled over pimento wood — fiery, smoky, and aromatic with allspice and Scotch bonnet. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Medium
Save this recipe in Chefless
Cook it step by step, add it to your week, and get the shopping list in the app.
Ingredients
- 1½ kg chicken pieces (legs and thighs)
- 3 pc Scotch bonnet peppers, deseeded
- 6 pc scallions, chopped
- 6 pc garlic cloves
- 2 tbsp fresh thyme
- 2 tbsp ground allspice (pimento)
- 60 ml soy sauce
- 60 ml lime juice
- 2 tbsp brown sugar
- 60 ml vegetable oil
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
Steps
- Blend Scotch bonnets, scallions, garlic, thyme, allspice, soy sauce, lime juice, brown sugar, oil, ginger, nutmeg, and cinnamon into a thick paste.
- Score chicken pieces deeply through the skin and slather the jerk paste all over and into the cuts.
- Marinate at least 8 hours, ideally 24, in the refrigerator.
- Build a charcoal fire and add pimento wood chips if available; heat should be medium-low for slow cooking.
- Grill chicken skin-side up first, away from direct flame, with the lid down for 30 minutes.
- Turn and cook another 25 minutes, basting with reserved marinade and moving over hotter spots to char the skin.
- Internal temperature should reach 75°C. Rest 5 minutes, chop into smaller pieces, and serve with rice and peas.
Diet tags are added by the recipe's author.