BBQ jerk chicken | recipe with homemade marinade

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.

Prepare the jerk marinade by combining scallion, onion, garlic, ginger, scotch bonnet peppers, cinnamon, nutmeg, all spice, salt, sugar, vinegar, lime juice, oil, and browning sauce in a bowl.

Blend the marinade until smooth.

Place the chicken leg quarters in a large bowl or zip-top bag and pour 3-4 tablespoons of the jerk marinade over it, ensuring the chicken is well coated.

Marinate the chicken in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade, shaking off excess.

Oil the grill grates to prevent sticking.

Place the chicken on the grill and cook until the internal temperature reaches 165°F and the skin is crispy.

Serve the BBQ jerk chicken hot, garnished with additional scallions if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens