Jerk Chicken (Grilled Spicy Marinated Chicken)

Name: Jerk Chicken (Grilled Spicy Marinated Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups finely chopped scallion; 2 Scotch bonnet or habanero chilies, seeded and minced (wear rubber gloves), or 1 tablespoon Scotch Bonnet Pepper Sauce plus, if desired, additional Scotch bonnet chilies for garnish; 2 tablespoons soy sauce; 2 tablespoons fresh lime juice; 5 teaspoons ground allspice; 3 teaspoons English-style dry mustard; 2 bay leaves, center ribs discarded and the leaves crumbled; 2 garlic cloves, chopped; 1 tablespoon salt; 2 teaspoons sugar; 1 1/2 teaspoons dried thyme, crumbled; 1 teaspoon cinnamon; 5 pounds chicken parts, the wing tips discarded; Vegetable oil for brushing the grill

Servings: persons

2 cups finely chopped scallion
2 Scotch bonnet or habanero chilies, seeded and minced (wear rubber gloves), or 1 tablespoon Scotch Bonnet Pepper Sauce plus, if desired, additional Scotch bonnet chilies for garnish
2 tablespoons soy sauce
2 tablespoons fresh lime juice
5 teaspoons ground allspice
3 teaspoons English-style dry mustard
2 bay leaves, center ribs discarded and the leaves crumbled
2 garlic cloves, chopped
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon
5 pounds chicken parts, the wing tips discarded
Vegetable oil for brushing the grill

1
Make the marinade: 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 thyme and the cinnamon.
2
Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well.
3
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.
4
On an oiled rack set 4 to 6 inches over glowing coals 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.
5
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.

1049

kcal

Calories

Fat

Carbs

180

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 14 ingredients. The key ingredients include: 2 cups finely chopped scallion, 2 Scotch bonnet or habanero chilies, seeded and minced (wear rubber gloves), or 1 tablespoon Scotch Bonnet Pepper Sauce plus, if desired, additional Scotch bonnet chilies for garnish, 2 tablespoons soy sauce, 2 tablespoons fresh lime juice, and more.

Yes, Jerk Chicken (Grilled Spicy Marinated 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!