Serves 4
60 min
Backyard Jerk Chicken
Recipe GLPR5a9568d2a19dfa
A vibrant Caribbean-inspired grilled chicken dish seasoned with a bold jerk marinade of scotch bonnet peppers, scallions, garlic, thyme, and warm spices like allspice. The marinade combines soy sauce, lime juice, and brown sugar for a perfect balance of heat, citrus, and sweetness. The chicken is grilled to smoky, caramelized perfection.
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Ingredients
1 Scotch bonnet or habanero chile, stemmed
1 bunch scallions, cut into pieces
2 cloves garlic, smashed and peeled
1 ½ teaspoons dried thyme
2 tablespoons packed dark-brown sugar
1 tablespoon ground allspice
2 tablespoons low-sodium soy sauce
2 tablespoons fresh lime juice
2 tablespoons vegetable oil, plus more for grill
3 ½ to 4 pounds chicken pieces (thighs, breasts, drumsticks)
Salt and pepper to taste
Directions
In a food processor, combine the stemmed Scotch bonnet or habanero chile, scallion pieces, smashed garlic cloves, dried thyme, dark-brown sugar, and ground allspice. Pulse until the mixture resembles a coarse paste.
Add the low-sodium soy sauce, fresh lime juice, and vegetable oil to the food processor. Pulse until well combined into a smooth, uniform jerk marinade.
Place the chicken pieces in a large bowl or resealable plastic bag. Pour the jerk marinade over the chicken, ensuring all pieces are thoroughly coated. Season lightly with salt and pepper.
Cover the bowl or seal the bag and refrigerate for at least 30 minutes, though longer marinating time (up to 4 hours) will deepen the flavors.
Preheat your grill to medium-high heat and lightly oil the grates with vegetable oil to prevent sticking.
Remove the chicken from the marinade, allowing excess marinade to drip off. Reserve any remaining marinade.
Place the chicken pieces on the preheated grill, skin-side down if applicable. Grill for 6 to 8 minutes until the skin is golden and charred in spots.
Flip the chicken pieces and continue grilling for another 8 to 10 minutes. If desired, brush with reserved marinade during the last few minutes of cooking.
Continue grilling, turning as needed, until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of the meat without touching bone. Total cooking time is typically 25 to 35 minutes, depending on chicken piece size.
Transfer the grilled jerk chicken to a serving platter and allow it to rest for a few minutes before serving hot.
