Caribbean Jerk Chicken is smoky, spicy, and bursting with bold island flavor — a total flavor bomb that hits all the right notes: heat, herbs, citrus, and sweetness. 🌶️🍊🔥 Perfect for grilling season or anytime you want to feel like you’re on a tropical escape!
🌴 Caribbean Jerk Chicken
🛒 Ingredients:
For the chicken:
- 2–3 lbs (900g–1.3kg) chicken thighs, drumsticks, or breasts (bone-in for best flavor)
- Salt and pepper, to taste
- 1 tbsp oil (for grilling or searing)
For the jerk marinade:
- 4–5 green onions (scallions), chopped
- 1–2 Scotch bonnet or habanero peppers (seeds removed for less heat)
- 4 cloves garlic
- 1-inch piece fresh ginger, peeled
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp orange juice (or pineapple juice)
- 2 tbsp olive oil
- 1 tsp ground allspice
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp dried thyme (or fresh if you have it)
- Salt and black pepper to taste
🔥 Instructions:
- Make the Marinade:
- In a food processor or blender, combine all marinade ingredients and blend until smooth.
- Marinate the Chicken:
- Place the chicken in a large bowl or zip-top bag. Pour the marinade over the chicken and toss to coat thoroughly.
- Cover and refrigerate for at least 4 hours, preferably overnight for deep flavor.
- Grill or Bake:
- Grill: Preheat grill to medium-high heat. Grill the chicken 5–7 minutes per side (longer for bone-in) until nicely charred and cooked through (internal temp 165°F / 74°C).
- Oven: Preheat oven to 400°F (200°C). Bake on a wire rack over a baking sheet for 35–40 minutes, flipping once halfway through. Broil the last 2–3 minutes for extra char.
- Serve:
- Let the chicken rest for 5 minutes. Garnish with fresh lime wedges and chopped green onion or cilantro if desired.
🍽️ Serve With:
- Coconut rice or rice and peas
- Grilled plantains or corn on the cob
- A mango salsa or pineapple slaw 🌺
This dish is bold, spicy, and totally addictive. Want a milder version, a jerk chicken sandwich twist, or a rum-glazed sauce to drizzle on top? Just say the word!
