Jerk Chicken — Scotch Bonnet Marinade
Experience the fiery taste of Jamaica with this authentic Jerk Chicken recipe. Scotch bonnet peppers and allspice create a flavor explosion you won't forget.
Jerk Chicken — Scotch Bonnet Marinade
Experience the fiery taste of Jamaica with this authentic Jerk Chicken recipe. Scotch bonnet peppers and allspice create a flavor explosion you won't forget.
The Key Move
Marinate the chicken for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate the meat.
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The Setup
- Blender
- Grill
The Mise en Place
5 of 9Your prep station before cooking begins
The Protein (0/1)
Marinade (0/8)
Chicken is burning on the outside but not cooked through.
Reduce the grill heat to medium and continue cooking until the internal temperature reaches 165°F (74°C).
Marinade is too spicy.
Reduce the amount of Scotch bonnet pepper or remove the seeds and membranes before blending.
The Method
COMBINE
Prep aheadIn a blender or food processor, combine Scotch bonnet peppers (2 whole), allspice berries (2 tbsp), thyme, green onions (6 whole), garlic (8 cloves), soy sauce (¼ cups), brown sugar (2 tbsp), and lime juice (¼ cups).
BLEND
Prep aheadBlend until a smooth paste forms.
Smooth, vibrant green paste
POUR
Pour the marinade over the chicken (1500 g) pieces in a large bowl or resealable bag.
MASSAGE
Massage the marinade into the chicken (1500 g), ensuring all pieces are well coated.
REFRIGERATE
Time-sensitivePrep aheadRefrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the chicken (1500 g).
PREHEAT
Preheat your grill to medium-high heat.
GRILL
Grill the chicken (1500 g) for about 8-10 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Charred skin, clear juices • Aromatic, smoky scent
Chicken is cooked through and slightly charred.
REST
Let the chicken (1500 g) rest for 5-10 minutes before serving.
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