How To Make Jamaican Jerk Chicken

scotch bonnet peppers

🥗Healthier: habanero peppers

💰Cheaper: jalapeño peppers

Habaneros maintain heat while being more accessible.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while maintaining flavor.

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: store-bought seasoning

Homemade blends can control sodium and additives.

Cut the stems off the Scotch bonnet chilies and slice them; remove the seeds if desired.

Place the chilies into a food processor.

Slice half of a brown onion and add it to the food processor.

Add 3 crushed garlic cloves and 1 teaspoon of fresh ginger to the food processor.

Chop 6 stalks of spring onions and add them to the food processor.

Add 3 tablespoons of vegetable oil to the food processor and blend on high speed until combined, scraping the sides as needed.

Trim any excess fat from the chicken and wash it with cold water.

Pour the blended mixture over the chicken and add 2 tablespoons of brown sugar, 2 tablespoons of soy sauce, 1 tablespoon of salt, 1 tablespoon of dried thyme, 1 teaspoon of allspice, 1/2 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1 tablespoon of apple cider vinegar, the juice of 1 lime, and 1 tablespoon of vegetable oil.

Rub the marinade all over the chicken, ensuring even coverage.

Cover the chicken with cling wrap and refrigerate for at least 24 hours.

Preheat the oven to 180°C (356°F).

Once preheated, place the chicken in the oven and cook for 45 minutes to 1 hour, checking for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary