The Real Jamaican Jerk Chicken Nearly Too Hot to Handle

Transport your taste buds straight to the Caribbean with **The Real Jamaican Jerk Chicken Nearly Too Hot to Handle**, a fiery and flavor-packed dish that's not for the faint of heart! This authentic recipe uses the rich heat of Scotch bonnet peppers, complemented by aromatic allspice, vibrant green onions, and earthy fresh thyme, all blended into a bold marinade that infuses the chicken with irresistible layers of spice and smokiness. Marinated overnight for maximum flavor, the chicken is then grilled or baked to tender, juicy perfection, with basting to lock in every zesty note. The result is a tantalizing balance of heat, sweetness, and umami, perfect for pairing with classic Jamaican sides like rice and peas or fried plantains. Whether you're firing up the grill or using your oven, this jerk chicken recipe is the ultimate taste of the islands and sure to impress spice lovers at your next cookout.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 6

Ingredients

• 4 pounds chicken
• 3 whole Scotch bonnet peppers
• 6 cloves garlic cloves
• 4 stalks green onions
• 2 tablespoons fresh thyme
• 1 tablespoon allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 tablespoons brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons white vinegar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 cup water

Directions

Step 1

Clean the chicken, removing excess fat and pat dry with paper towels. Optionally, cut the chicken into quarters or leave whole as desired.

Step 2

In a blender or food processor, combine Scotch bonnet peppers, garlic cloves, green onions, fresh thyme, allspice, ground cinnamon, ground nutmeg, brown sugar, soy sauce, lime juice, white vinegar, salt, black pepper, vegetable oil, and water. Puree until a smooth marinade is formed.

Step 3

Place the chicken in a large ziploc bag or deep dish. Pour the marinade over the chicken, ensuring all pieces are thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

Step 4

Preheat the grill to medium-high heat (about 375-400°F). Alternatively, preheat your oven to 375°F if using an oven instead of a grill.

Step 5

Remove the chicken from the marinade, allowing excess marinade to drip off. Reserve the remaining marinade for basting.

Step 6

Grill the chicken skin-side down first for 6-7 minutes, then flip and cook for another 6-7 minutes. Turn occasionally to prevent burning, and occasionally baste the chicken with the reserved marinade.

Step 7

If using an oven, place the chicken on a lined baking sheet and cook for about 1 hour, basting with the reserved marinade every 15-20 minutes.

Step 8

Check the internal temperature of the chicken to ensure it reaches 165°F in the thickest part for safe consumption.

Step 9

Remove chicken from the grill or oven and let it rest for 5 minutes before serving.

Step 10

Serve hot with a side of rice and peas, plantains, or your favorite Jamaican sides.

Nutrition Facts

Serving size	(2372.7g)

Amount per serving	% Daily Value*
Calories	3407.4

Total Fat 143.0g	0%
Saturated Fat 32.6g	0%
Polyunsaturated Fat 33.9g
Cholesterol 2032.1mg	0%
Sodium 12741.0mg	0%
Total Carbohydrate 45.3g	0%
Dietary Fiber 6.5g	0%
Total Sugars 21.9g
Protein 494.1g	0%

Vitamin D 0IU	0%
Calcium 448.8mg	0%
Iron 16.9mg	0%
Potassium 5766.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 57.4%

Carbs: 5.3%