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.
30 min active, minimal dishes
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.
30 min active, minimal dishes
Key move
Marinate the chicken for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate the meat.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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).
Pepper handling: Scotch bonnet oils are extremely potent. Wear gloves and avoid touching your eyes or face.
All marinade ingredients are in the blender.
BLEND
Prep aheadBlend until a smooth paste forms.
Motor strain: If the blade stalls, stop immediately to avoid overheating the motor; add liquid before pulsing again.
A smooth, vibrant green paste has formed.
POUR
Pour the marinade over the chicken (1500 g) pieces in a large bowl or resealable bag.
Uneven coating: Failing to massage the marinade under the skin leaves those areas bland.
Marinade has been poured over the chicken.
MASSAGE
Massage the marinade into the chicken (1500 g), ensuring all pieces are well coated.
Cross-contamination: Wash hands thoroughly with soap and hot water immediately after touching raw chicken.
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).
Cross-contamination: Keep the chicken on the bottom shelf of the fridge to prevent raw juices from dripping onto other foods.
Chicken has been marinating in the refrigerator for at least 4 hours.
PREHEAT
Preheat your grill to medium-high heat.
Flare-up risk: Ensure the drip tray is clean; excess grease can ignite when the grill hits 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.
Flare-ups: Fat dripping from the chicken can cause sudden flames; keep a spray bottle of water or a clear zone nearby.
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.
Soggy skin: Do not wrap the chicken tightly in foil, or the trapped steam will soften the crisp grilled skin.
Chicken has rested for 5-10 minutes.
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