Jerk Chicken Recipe

Name: Jerk Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch scallions, trimmed and finely chopped (1 1/2 cups); 2 garlic cloves, finely chopped; 1 jalapeno chile, finely chopped (ribs and seeds removed for less heat, if desired); 2 tablespoons fresh lime juice; 2 tablespoons olive oil; 1 tablespoon light-brown sugar; 1 1/2 teaspoons ground allspice; 1 teaspoon dried thyme; 1/2 teaspoon ground cinnamon; Coarse salt; 2 tablespoons water; 8 pieces (drumsticks and thighs) bone-in, skin-on chicken (2 1/2 pounds); Vegetable oil, for grill

Servings: persons

1 bunch scallions, trimmed and finely chopped (1 1/2 cups)
2 garlic cloves, finely chopped
1 jalapeno chile, finely chopped (ribs and seeds removed for less heat, if desired)
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon light-brown sugar
1 1/2 teaspoons ground allspice
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
Coarse salt
2 tablespoons water
8 pieces (drumsticks and thighs) bone-in, skin-on chicken (2 1/2 pounds)
Vegetable oil, for grill

1
In a blender, combine scallions, garlic, jalapeno, lime juice, olive oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and the water; blend until smooth.
2
Reserve 1/4 cup for brushing.
3
Place chicken in a shallow dish or a large resealable plastic bag; season all over with salt.
4
Pour marinade over chicken; toss to coat.
5
Cover (or seal); refrigerate, turning once or twice, at least 2 hours (or up to overnight; place bag on a plate in case of leaks).
6
Heat grill to medium-high (see page 367 for instructions); lightly oil grates.
7
Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover.
8
Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.
9
Move chicken to a cooler part of the grill; brush with reserved marinade.
10
Cover, and grill until chicken is cooked through, 10 to 15 minutes more.
11
Serve immediately.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 bunch scallions, trimmed and finely chopped (1 1/2 cups), 2 garlic cloves, finely chopped, 1 jalapeno chile, finely chopped (ribs and seeds removed for less heat, if desired), 2 tablespoons fresh lime juice, and more.

Yes, Jerk Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jerk Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions