BBQ Jamaican Jerk Chicken in Just a Few Easy Steps

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.

Prepare the jerk marinade by blending jerk seasoning, green onions, garlic, ginger, scotch bonnet peppers, lime juice, soy sauce, brown sugar, allspice, thyme, cinnamon, and nutmeg until smooth.

Place the chicken in a large bowl or zip-top bag and pour the marinade over it.

Coat the chicken evenly with the marinade, ensuring all pieces are covered.

Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade and let excess drip off.

Oil the grill grates to prevent sticking.

Place the chicken on the grill and cook for 30-40 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C).

Baste with reserved marinade during the last 10 minutes of cooking for extra flavor.

Remove the chicken from the grill and let it rest for 5-10 minutes before serving.

Serve with sides like rice and peas or grilled vegetables.

Cooking Techniques

Spice Level: