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Jerk Chicken

The aroma of Jerk Chicken sizzling on the grill transports you straight to a sun-soaked Caribbean beach. This vibrant dish is bursting with spices and a hint of smokiness, bringing a taste of adventure to your kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 chicken thighs bone-in, skin-on for flavor
  • 2 tablespoons brown sugar adds sweetness and caramelization
  • 1 tablespoon ground allspice key flavor in jerk seasoning
  • 1 teaspoon thyme fresh or dried for earthiness
  • 1 teaspoon cinnamon for warmth
  • 1 teaspoon nutmeg adds depth
  • 1 teaspoon cayenne pepper for heat
  • 1 teaspoon salt enhances all flavors
  • 4 green onions chopped, for freshness
  • 2 cloves garlic minced, for aroma
  • 1 lime juiced, for acidity
  • 2 tablespoons soy sauce adds umami
  • 1 tablespoon vegetable oil for moisture

Equipment

  • Mixing bowl
  • Whisk
  • Measuring spoons
  • Measuring cups
  • Grill or oven
  • Cooking thermometer (optional)

Method
 

  1. In a bowl, whisk together brown sugar, allspice, thyme, cinnamon, nutmeg, cayenne pepper, and salt.
  2. Stir in chopped green onions, minced garlic, lime juice, soy sauce, and vegetable oil.
  3. Place chicken thighs in a large resealable bag and pour the marinade over them. Ensure the chicken is well coated and marinate for at least 30 minutes, or overnight for maximum flavor.
  4. Heat your grill to medium-high heat.
  5. Remove chicken from the marinade and place it on the grill. Cook for about 15 to 20 minutes per side, until the internal temperature reaches 165°F.
  6. If desired, brush the chicken with leftover marinade while grilling.
  7. Once cooked, remove the chicken from the grill and let it rest for 5 minutes.
  8. Slice the chicken and serve it with your favorite sides.

Notes

To enhance flavor, consider marinating the chicken overnight.