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.
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.
Chef's Notes
For even cooking, pound chicken thighs to uniform thickness before marinating.
Grill chicken over medium-high heat, turning often, to prevent burning the marinade.
Serve with rice and peas, grilled pineapple, or a cooling slaw to balance the heat.
Marinate chicken for at least 4 hours, or preferably overnight, for deeper flavor.
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).
All marinade ingredients are in the blender.
BLEND
Prep aheadBlend until a smooth paste forms.
A smooth, vibrant green paste has formed.
POUR
Pour the marinade over the chicken (1500 g) pieces in a large bowl or resealable bag.
Marinade has been poured over the chicken.
MASSAGE
Massage the marinade into the chicken (1500 g), ensuring all pieces are well coated.
Chicken pieces are thoroughly coated with marinade.
REFRIGERATE
Time-sensitivePrep aheadRefrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the chicken (1500 g).
Chicken has been marinating in the refrigerator for at least 4 hours.
PREHEAT
Preheat your grill to medium-high heat.
Grill is preheated 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.
Chicken is cooked through, has an internal temperature of 165°F (74°C), and the juices run clear.
REST
Let the chicken (1500 g) rest for 5-10 minutes before serving.
Chicken has rested for 5-10 minutes.
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