1/10 Photos of Caribbean Jerk Chicken
If you like hot-n-spicy, this is the recipe for you. It uses Scotch bonnet chilies, which are very hot. If you'd like to lower the heat, you can use jalapeno peppers instead of Scotch bonnet. The longer you marinate, the more flavorful and spicy the chicken. This recipes serves a lot. Feel free to adjust amounts to suit the number you are serving. Time does not include marinating. From Food & Wine. *The jerk marinade can be made and refrigerated overnight.* A mango or pineapple salsa would be lovely atop this chicken. The Caribbean is only a grill away....
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- 8 scallions, chopped
- 4 large garlic cloves, chopped
- 3 scotch bonnet chilies, chopped
- 1 small onion, chopped
- 59.14 ml dark brown sugar
- 29.58 ml thyme, chopped
- 29.58 ml ground allspice
- 6.16 ml freshly grated nutmeg
- 4.92 ml cinnamon
- 118.29 ml white vinegar
- 59.14 ml soy sauce
- 59.14 ml fresh lime juice
- 59.14 ml fresh orange juice
- 59.14 ml vegetable oil
- 3 whole chickens, each cut into 8 pieces (4 pounds each)
- kosher salt & freshly ground black pepper, to taste
- 1In a food processor, combine all of the ingredients up through the oil; process to a paste.
- 2Put the chicken in a bowl, pour the marinade over and coat the chicken.
- 3Cover and refrigerate overnight.
- 4Light a grill.
- 5Remove chicken pieces from the marinade, leaving on a coating of spice paste.
- 6Season the chicken pieces with salt and pepper.
- 7Grill the chicken oever moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes.
- 8Transfer to a platter and serve.
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Nutritional Facts for Caribbean Jerk Chicken
Serving Size: 1 (479 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 965.7
- Calories from Fat 623
- Total Fat 69.2 g
- Saturated Fat 18.9 g
- Cholesterol 292.5 mg
- Sodium 681.4 mg
- Total Carbohydrate 11.6 g
- Dietary Fiber 1.2 g
- Sugars 7.5 g
- Protein 70.3 g