Grilled Jerk Chicken | Easy Recipe | Episode 216

scotch bonnet peppers

🥗Healthier: habanero peppers

💰Cheaper: jalapeño peppers

Habaneros provide a similar heat level, while jalapeños are milder and more accessible.

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: store-bought seasoning

Homemade blends can reduce sodium and additives.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a similar flavor profile.

Trim off as much fat as possible from the chicken thighs and drumsticks.

Pull off any visible veins from the chicken.

Leave the skin on the chicken for protection while grilling.

Make a slit in the chicken to help with seasoning.

Brush lime over the chicken to clean it; vinegar can be used as an alternative.

Rinse the chicken under really hot water after cleaning.

Mix 1 teaspoon of mild jerk seasoning with half a cup of water and set aside.

Rub the mixed jerk seasoning onto each piece of chicken, using a couple teaspoons of spicy and three teaspoons of mild seasoning.

Place the seasoned chicken in the fridge for 1 to 2 hours to marinate.

Preheat the grill to 300 degrees Fahrenheit.

Cover the grill and cook the chicken for 10 minutes, checking every 5 minutes to prevent burning.

Brush the chicken with the reserved jerk seasoning mixture to keep it moist while grilling.

After 10 minutes, flip the chicken and brush it again with the jerk seasoning mixture.

Cook until the chicken is fully done, checking for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens