Description
Bold, smoky-grilled chicken marinated in traditional Caribbean jerk spices—fiery Scotch bonnet peppers, earthy allspice, ginger, and scallions—for an authentic taste of the islands.
Ingredients
Scale
- 4–6 bone-in, skin-on chicken pieces (thighs or drumsticks, about 2–2.5 lb)
- 3 scallions, chopped
- 2–3 Scotch bonnet peppers, seeded (reduce for less heat)
- 4 garlic cloves, peeled
- 1 Tbsp fresh ginger, grated
- Zest & juice of 1 lime
- 2 Tbsp soy sauce or coconut aminos
- 2 Tbsp dark brown sugar
- 1 tsp ground allspice (pimento)
- 1/2 tsp ground cinnamon
- 1/2 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 Tbsp vegetable or canola oil (for grilling)
Instructions
- In a blender or food processor, combine scallions, Scotch bonnets, garlic, ginger, lime zest & juice, soy sauce, brown sugar, allspice, cinnamon, thyme, smoked paprika, salt, and pepper; blend to a smooth paste.
- Place chicken in a large bowl or zip-top bag; pour marinade over, ensuring all pieces are coated. Marinate at least 4 hours or up to overnight in fridge.
- About 30 minutes before cooking, remove chicken from fridge to reach room temperature.
- Preheat grill or grill pan to medium-high. Brush grates lightly with oil.
- Grill chicken skin-side down 6–8 minutes until charred. Flip and grill 6–8 more minutes, until internal temperature reads 165 °F (74 °C).
- Remove chicken from heat and let rest 5 minutes before serving.
- Serve with lime wedges, rice and peas, grilled pineapple, or fresh salad for a complete meal.
Notes
- For deeper flavor, marinate overnight.
- Adjust heat by varying Scotch bonnet count.
- An indoor grill pan works well if outdoor grilling isn’t possible.
- Leftover chicken is great in wraps, tacos, or salads.
- Double the marinade to use as dipping sauce or to marinate veggies.
Nutrition
- Serving Size: 1 chicken piece
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 125 mg