The EASIEST JERK CHICKEN recipe on the grill!

scotch bonnet peppers

💰Cheaper: jalapeño peppers

Jalapeños provide heat but are milder and easier to find.

brown sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

soy sauce

🥗Healthier: tamari

Tamari is gluten-free and has a similar flavor.

vegetable oil

🥗Healthier: olive oil

Olive oil offers healthier fats.

Wash the chicken with 1 tablespoon of lime vinegar and a little water to remove bacteria. This step is optional.

Dice 1 large onion into chunks for blending.

Add 4 spring onions to the mixture.

Add 8 to 10 cloves of garlic into the blender.

Add 4 scotch bonnet peppers, adjusting the amount based on your spice preference.

Add allspice to the blender, which is essential for jerk chicken flavor.

Add fresh thyme to the mixture.

Add sugar to the blender, which can also be substituted with honey.

Add ginger to the blender for fragrance.

Add 1 tablespoon of browning to give the chicken its authentic color.

Add a pinch of cinnamon for sweetness.

Add a pinch of salt to enhance the flavors.

Squeeze the juice of 1 lime into the mixture.

Add water to the blender for fluidity.

Add vinegar to the mixture for preservation and flavor.

Blend all the ingredients until smooth to create the marinade.

Score the chicken on both sides to allow the marinade to penetrate.

Rub the chicken with the dry rub seasoning, using about 2 tablespoons, ensuring it gets into the scores.

Apply the wet rub marinade (about 4 tablespoons) over the chicken and massage it in.

Marinate the chicken in the fridge for at least overnight, up to 48 hours for maximum flavor.

Preheat the gas grill to high, then reduce to medium before placing the chicken on it.

Place the chicken skin side down on the grill and listen for the sizzle.

Cooking Techniques

Equipment Needed

Spice Level: