The Best Jamaican Jerk Chicken Recipe: Jamaican Jerk Chicken On The Grill

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.

Remove excess fat and skin from the chicken leg quarters.

Prepare a bowl with 2 tablespoons of salt and fill it with water.

Soak the chicken in the salt water for a few minutes, scrubbing to clean it.

Chop the vegetables: dice the onion, scotch bonnet peppers (removing seeds), and scallions into small pieces.

Cut the limes in half and prepare to squeeze the juice into the mixture.

In a food processor, combine 1/2 cup soy sauce, 1/4 cup apple cider vinegar, and 1/4 cup olive oil.

Squeeze the juice from the two limes into the processor.

Add 2 tablespoons Jamaican allspice, 3 tablespoons brown sugar, 1 tablespoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon nutmeg, and 1 teaspoon black pepper to the processor.

Add the chopped onion, scotch bonnet peppers, and scallions to the processor.

Blend all ingredients in the processor until smooth to create the marinade.

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

Cover the chicken and let it marinate 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 before grilling.

Grill the chicken for about 30-40 minutes, turning occasionally, until cooked through and charred.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary