Entree: Jamaica – Jamaican Jerk Chicken

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 4 hrs

Total 4 hrs 50 min

Ingredients

- 4 bone-in chicken breasts, approx. 10 oz (280 g) each
- 4 scallions (green onions), roughly chopped
- 2–3 scotch bonnet peppers (or habanero), seeded for less heat if desired
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) brown sugar
- 1 tbsp (7 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 1/2 tsp (3 g) ground allspice (pimento)
- 1 tsp (2 g) ground ginger or 1 tbsp (9 g) fresh grated ginger
- 3 cloves garlic, minced
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper

Instructions

1. In a blender or food processor, purée 4 scallions, 2–3 scotch bonnet peppers, 3 tbsp (45 ml) soy sauce, 2 tbsp (30 ml) lime juice, 2 tbsp (30 ml) oil, 2 tbsp (30 g) brown sugar, thyme, 1 1/2 tsp (3 g) allspice, ginger, garlic, salt and pepper until smooth to make the jerk marinade.
2. Rub the marinade all over the 4 bone-in chicken breasts, cover and refrigerate for at least 4 hours or preferably overnight for best flavor.
3. Preheat grill to medium-high or oven to 400°F (200°C) for roasting. If grilling, oil the grates. If roasting, place chicken on a baking sheet.
4. Grill chicken over direct heat, turning occasionally, until cooked through and nicely charred, about 25–30 minutes; or roast in oven for 30–35 minutes, finishing under broiler 2–3 minutes for char.
5. Let chicken rest 5 minutes, then serve with lime wedges and traditional sides like rice and peas or fried plantains.