Authentic Jamaican Jerk Chicken Recipe

Authentic Jamaican Jerk Chicken
Submitted By: Taz


4 lbs Bone In Chicken Pieces - can substitute 4 lbs boneless/skinless chicken breasts

Jerk Marinade:
6 Fresh Scotch Bonnet Peppers - chopped
3 medium Yellow Onions - chopped
8-12 cloves Fresh Garlic - crushed
½ inch piece Fresh Ginger - rough chopped
1 Cup Fresh Squeezed Orange Juice
1 Cup Cane Vinegar
½ Cup Soy Sauce
½ Cup Extra Virgin Olive Oil
2 Tbs Kosher Salt
2 Tbs Granulated Sugar
2 Tbs ground Allspice
2 Tbs ground dried Thyme
2 tsp fresh ground Black Pepper
2 tsp ground Cinnamon
2 tsp ground Nutmeg
Juice of one Lime

  1. Place all of the marinade ingredients into a blender or food processor and purée into a smooth paste - Place a cup or two of marinade into an airtight container and save for service
  2. Place the chicken pieces in a large zip-top bag (use two if necessary) and cover with remaining marinade - Massage into chicken pieces and then remove as much air as possible from the bag(s) and place in refrigerator for a minimum 8 hours (overnight for better results) - Turn bag(s) a couple of times during marinating
  3. After chicken has marinated for desired period, preheat oven to 450ºF -OR- Prepare grill* (if grilling, skip to step 5)
  4. Remove chicken from marinade (save remaining marinade for basting) and place in a single layer on a broiler pan - Bake on the center rack of the oven for 7-8 minutes to a side or until juices run clear) - Baste with remaining marinade as desired (skip to step 6)
  5. Remove chicken from marinade (save remaining marinade for basting) and grill over medium heat flipping regularly and basting with remaining marinade until cooked through (internal temp should be between 160-170ºF and juices should run clear)
  6. Serve with reserved marinade to use as a dip along with festival dumplings and salad of choice -OR- Rice and peas and hardo bread
*Use of a charcoal grill is recommended - Pimento wood is traditional (look for pimento wood at specialty grill shops)

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