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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This jerk chicken recipe brings the vibrant flavors of the Caribbean right to your kitchen. The marinade, a blend of scallions, fiery habanero peppers, and aromatic spices, infuses the chicken with a rich, spicy aroma. Marinating the chicken for at least 12 hours ensures the flavors penetrate deeply, resulting in tender, juicy meat. Whether grilled with wood chips for that authentic smoky taste or roasted in the oven until the skin is dark and charred,...
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Blend all marinade ingredients in a blender or food processor until smooth.
Coat the chicken thoroughly with the marinade. Cover and refrigerate for at least 12 hours to allow the flavors to penetrate the meat.
Prepare the grill for indirect heat or preheat the oven to 200°C.
Grill the chicken over medium-low heat for 35–45 minutes, turning occasionally, until the skin is dark and charred. Alternatively, roast in the oven for 40–50 minutes, turning halfway, until the internal temperature reaches 74°C.
Let the chicken rest for 10 minutes before serving.
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For an authentic smoky flavor, add wood chips like pimento or hickory to the grill.
Adjust the number of habanero peppers to control the heat level.
Can I use boneless chicken?
Bone-in, skin-on pieces are recommended for authentic flavor and texture, but boneless can be used if preferred.
How long should I marinate the chicken?
Marinate for at least 12 hours, but 24 hours is ideal for maximum flavor.
What if I don't have a grill?
You can roast the chicken in the oven at 200°C for 40–50 minutes.
How can I make it less spicy?
Seed the habanero peppers or reduce their quantity to lower the heat.
What wood chips are best for smoking?
Pimento or hickory wood chips are recommended for an authentic taste.
