Allergens: Gluten-Free | Dairy-Free | Nut-Free | Low-Carb Friendly
Cuisine: Jamaican
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Jamaican Jerk Chicken is the island’s iconic grilled specialty, celebrated worldwide for its unique blend of heat, sweetness, and smoky aromas. Originating from the Maroons—descendants of Africans who fled enslavement in the Caribbean—jerk cooking was traditionally done over wood fires, infusing meat with rich smokiness. The authentic jerk marinade combines fiery Scotch bonnet peppers, allspice berries (pimento), garlic, scallions, ginger, cinnamon, and thyme. Grilled slowly, jerk chicken boasts crisp, caramelized skin and juicy, flavorful meat, reflecting Jamaica’s vibrant culinary heritage.

Ingredients (Serves 4)

• 1 kg bone-in, skin-on chicken pieces (thighs, drumsticks, or mixed)
• 2 Scotch bonnet peppers, seeded (adjust for spice preference)
• 3 scallions, roughly chopped
• 4 garlic cloves
• 1 tbsp fresh ginger, grated
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 2 tbsp soy sauce or tamari (gluten-free)
• 2 tbsp apple cider vinegar
• 2 tbsp fresh lime juice
• 1 tbsp ground allspice (pimento)
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2 tbsp coconut sugar (or brown sugar; optional for sweetness)
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil

Instructions

1. Prepare Jerk Marinade:
   • In a blender or food processor, combine Scotch bonnet peppers, scallions, garlic, ginger, thyme, soy sauce, vinegar, lime juice, allspice, cinnamon, nutmeg, sugar, salt, pepper, and olive oil. Blend until smooth.
2. Marinate Chicken:
   • Place chicken pieces into a large bowl or resealable bag. Pour jerk marinade over chicken, coating thoroughly. Marinate in the fridge for at least 2 hours or preferably overnight.
3. Grill Chicken:
   • Preheat grill to medium heat. Remove chicken from marinade (discard excess marinade). Grill chicken pieces, turning occasionally, until cooked through with crispy, charred skin (about 25–30 minutes).
4. Rest and Serve:
   • Remove chicken from grill, let rest briefly. Serve immediately with traditional Jamaican sides like rice and peas, plantains, or fresh slaw. For low-carb, pair with grilled vegetables or a leafy green salad.

Dietary Substitutions & Allergen Swaps

• Low-Carb: Serve chicken alongside grilled vegetables or cauliflower rice instead of rice and peas.
• Gluten-Free / Dairy-Free / Nut-Free: Naturally compliant; ensure soy sauce used is gluten-free tamari.
• Vegetarian Option: Substitute chicken with portobello mushrooms or tofu steaks; adjust grilling time accordingly.
• Allium-Free: Omit scallions and garlic; increase ginger, thyme, and spices to balance flavors.

Chef’s Tips

• Adjust Heat: Scotch bonnet peppers are very spicy; reduce amount or substitute milder chilies if desired.
• Slow Grilling: Cook chicken over medium heat, allowing it to slowly caramelize without burning.
• Marination: Marinate chicken overnight for the richest flavor penetration.

Wine Pairing

Jerk Chicken pairs wonderfully with an off-dry, crisp Riesling or a fruity Sauvignon Blanc to balance its spice. Red wine lovers should choose a lighter-bodied, fruity Grenache or Pinot Noir.

Nutrition Information (Per Serving)

Values are approximate and may vary slightly.

Frequently Asked Questions

Q: What is “jerk” seasoning?
A: A Jamaican spice blend traditionally including Scotch bonnet peppers, allspice, thyme, cinnamon, and nutmeg.

Q: Can jerk chicken be baked instead of grilled?
A: Yes—bake marinated chicken at 375°F (190°C) for 40–45 minutes, turning halfway through.

Q: Is jerk chicken very spicy?
A: Traditionally, yes. Adjust the number of Scotch bonnet peppers according to your spice tolerance.

Q: How long can leftover jerk chicken be stored?
A: Refrigerate leftovers in an airtight container up to 3 days or freeze for up to 2 months.

🇯🇲🔥 Bring the authentic taste of Jamaica home tonight! Grill your Jamaican Jerk Chicken, snap a photo, and tag us @simplycookingx using #GlobalCuisineSeries—let’s savor Caribbean flavors together!