Jerk Chicken for the Grill Recipe

Name: Jerk Chicken for the Grill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups scallions, finely chopped; 4 scotch bonnet peppers, seeded and minced; 2 tablespoons soy sauce; 2 tablespoons fresh lime juice; 5 teaspoons allspice, ground; 3 teaspoons dry mustard, English-style; 2 bay leaves (center ribs discarded and the leaves crumbled); 2 garlic cloves, chopped; 1 tablespoon salt; 2 teaspoons sugar; 1 tablespoon molasses; 1 ½ teaspoons dried thyme, crumbled; 1 teaspoon cinnamon

Servings: persons

2 cups scallions, finely chopped
4 scotch bonnet peppers, seeded and minced
2 tablespoons soy sauce
2 tablespoons fresh lime juice
5 teaspoons allspice, ground
3 teaspoons dry mustard, English-style
2 bay leaves (center ribs discarded and the leaves crumbled)
2 garlic cloves, chopped
1 tablespoon salt
2 teaspoons sugar
1 tablespoon molasses
1 ½ teaspoons dried thyme, crumbled
1 teaspoon cinnamon

1
In a food processor or blender puree the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the molasses, the thyme, and the cinnamon.
2
At this step one may choose to freeze marinade or proceed.
3
Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well.
4
Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.
5
At this point one may choose to freeze the marinating chicken pieces in freezer bags or proceed.
6
Prepare charcoal - arrange coals to have an indirect heat source to grill chicken on the prevent flareups & scorching.
7
Oil the rack before placing chicken on hot rack.
8
Set rack 4 to 6 inches over glowing coals to grill the chicken, in batches if necessary, and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through.
9
Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.

129

kcal

Calories

Carbs

Protein

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: 2 cups scallions, finely chopped, 4 scotch bonnet peppers, seeded and minced, 2 tablespoons soy sauce, 2 tablespoons fresh lime juice, and more.

Yes, Jerk Chicken for the Grill 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 for the Grill

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions