Jamaican Jerk Chicken is a vibrant celebration of bold flavors, steeped in the island’s rich culinary history. With its smoky, spicy aroma wafting through the air, it transports you to the sun-drenched shores of Jamaica, where food is an integral part of the culture. The chicken, often grilled over an open flame, takes on a charred, crispy exterior while the inside remains juicy and tender. The balance of heat and sweetness, combined with the unmistakable tang of citrus, creates a dynamic taste experience that lingers long after the last bite. It’s not just a dish; it’s an invitation to savor the essence of Caribbean life, where every bite is an explosion of flavor and every meal tells a story of tradition, community, and a zest for life.
Jamaican Jerk Chicken
Jamaican Jerk Chicken is a flavorful and iconic dish that showcases the bold, spicy, and smoky flavors of Jamaican cuisine. Known for its unique seasoning blend, the chicken is typically marinated and slow-cooked over an open flame or grilled, allowing the spices to infuse deeply into the meat.
Ingredients
- 6 skinless, boneless chicken breast halves – cut into chunks
- 1 cup water
- 4 limes, juiced
- 2 tablespoons vegetable oil
- 2 teaspoons ground allspice
- 2 teaspoons dried thyme
- 1½ teaspoons ground black pepper
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2 onions, chopped
- 1½ cups chopped green onions
- 2 habanero peppers, chopped
- 6 cloves garlic, chopped
Instructions
- Place the chicken in a bowl and pour water and lime juice over it. Let it sit for a while to soak.
- Add oil, allspice, thyme, black pepper, salt, brown sugar, ginger, and nutmeg to a blender and blend until mixed thoroughly. Then, add the onions, green onions, habanero peppers, and garlic, blending until the mixture reaches a smooth consistency.
- Pour the majority of the blended marinade over the chicken, saving a small portion for basting during cooking. Toss the chicken to ensure it's evenly coated, then cover the bowl and refrigerate for a minimum of 2 hours to allow the flavors to meld.
- Prepare the grill by preheating it to medium heat and lightly greasing the grate to prevent sticking.
- Grill the chicken over medium heat, turning it regularly and frequently basting with the reserved marinade. Continue cooking until the meat is no longer pink and the juices run clear. Use an instant-read thermometer to ensure the internal temperature reaches at least 165°F (74°C).
