The Vibrant Caribbean Pot 100 Traditional & Fusion Recipes Cookbook Release.

scotch bonnet peppers

🥗Healthier: habanero peppers

💰Cheaper: jalapeño peppers

Habanero peppers provide similar heat, while jalapeños are milder and more accessible.

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: store-bought spice blend

Homemade blends can reduce sodium and additives.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are a less salty alternative.

Prepare the jerk marinade by combining jerk seasoning, lime juice, garlic, ginger, scotch bonnet peppers, green onions, thyme, allspice, brown sugar, soy sauce, vegetable oil, salt, and black pepper in a blender.

Blend until smooth, adjusting seasoning to taste.

Place chicken in a large bowl or resealable bag and pour the marinade over it, ensuring all pieces are well coated.

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

Preheat the grill to medium-high heat, or preheat the oven to 375°F if baking.

Remove chicken from the marinade, allowing excess to drip off.

If grilling, place chicken on the grill and cook for 25-30 minutes, turning occasionally, until the internal temperature reaches 165°F and the skin is crispy.

If baking, place chicken on a baking sheet and bake for 35-45 minutes, until cooked through and juices run clear.

Let the chicken rest for 5-10 minutes before serving to retain juices.

Serve with lime wedges and your choice of sides.

Cooking Techniques

Spice Level: