Introduction
Grilled jerk chicken is a vibrant and flavorful dish that can transport your taste buds straight to the Caribbean. With the perfect blend of spicy scotch bonnet peppers, aromatic spices, and a hint of sweetness, this recipe is sure to impress at any gathering. Marinated overnight, the chicken absorbs all the delicious flavors, resulting in a tender and juicy meal that’s perfect for grilling.
Detailed Ingredients with measures
– 1 medium onion, rough chopped
– 3 medium scallions, rough chopped
– 2 scotch bonnet chili peppers, rough chopped
– 2 cloves garlic, rough chopped
– 4 teaspoons ground allspice
– 4 teaspoons ground cinnamon
– 4 teaspoons ground ginger
– 1 teaspoon dried thyme
– 1 teaspoon ground black pepper
– 1 teaspoon kosher salt
– ¼ cup low-sodium soy sauce
– ¼ cup apple cider vinegar
– 2 tablespoons brown sugar
– 2 tablespoons olive oil
– 5 pounds chicken leg quarters (or preferred cuts)
– Lime wedges (optional, for serving)
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 40-50 minutes
Total Time: 24 hours (including marinating time)
Yield: Serves 4-6
Enjoy this delicious and spicy grilled jerk chicken, complemented with the zing of lime wedges for an extra burst of flavor!
Detailed Directions and Instructions
Step 1: Prepare the Marinade
In a food processor fitted with an “S” blade, combine the rough-chopped onion, scallions, chili peppers, and garlic. Process until finely chopped, scraping down the sides as needed.
Step 2: Add Spices
Add the ground allspice, cinnamon, ginger, dried thyme, ground black pepper, and kosher salt to the processor. Process until the spices are evenly distributed.
Step 3: Create the Marinade Base
Pour in the low-sodium soy sauce, apple cider vinegar, brown sugar, and olive oil. Process until a smooth paste forms.
Step 4: Marinate the Chicken
Place the chicken leg quarters in a shallow baking dish. Pour the marinade over the chicken and toss to coat thoroughly. Cover the dish and refrigerate overnight to allow the flavors to meld.
Step 5: Grill the Chicken
Preheat an outdoor grill or grill pan over medium heat. Once heated, grill the marinated chicken for 40-50 minutes, or until the chicken is cooked through. Baste occasionally during the first 20 minutes of cooking to enhance flavor and moisture.
Step 6: Serve
Serve the grilled jerk chicken with lime wedges on the side, if desired.
Notes
Storage
Leftover marinated chicken can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Heat Level
Scotch bonnet peppers are very spicy. Adjust the amount used according to your preferred heat level.
Serving Suggestions
This dish pairs well with rice, beans, or a fresh salad.
Cook techniques
Food Processing
Using a food processor to finely chop the onion, scallions, chili peppers, and garlic allows for better flavor integration in the marinade. This technique saves time and ensures consistent texture.
Marinating
Marinating the chicken overnight enables the flavors to penetrate deeply into the meat, resulting in a more flavorful dish. It’s essential to cover the dish to prevent any contamination.
Grilling
Grilling over medium heat ensures that the chicken cooks evenly without burning. Regularly basting during the first 20 minutes helps maintain moisture and enhances flavor.
Serving Suggestions
Serving grilled chicken with lime wedges adds a refreshing citrus element that balances the spices and enhances the overall taste.
FAQ
Can I use other cuts of chicken?
Yes, you can use other parts such as chicken breasts or thighs. Just be mindful of the cooking time, as smaller cuts will cook faster.
Is it necessary to refrigerate the marinade overnight?
While it is highly recommended for flavor depth, you can marinate for a shorter time if you’re in a hurry. Even 30 minutes will enhance the taste.
What can I use instead of scotch bonnet peppers?
You can substitute with jalapeños or habaneros for a milder option or adjust according to your heat preference.
Can I make this recipe ahead of time?
Yes, you can prepare the marinade and marinate the chicken in advance. Cooked chicken can be stored in the refrigerator and reheated, but it’s best enjoyed fresh off the grill.
How can I tell when the chicken is cooked through?
The internal temperature should reach 165°F (75°C). You can also ensure that the juices run clear when pierced with a fork.
Conclusion
This grilled jerk chicken recipe offers a burst of flavor with its combination of spices, fresh ingredients, and a hint of heat from the scotch bonnet peppers. The marinade enhances the chicken, making it juicy and aromatic after grilling. Pairing it with lime wedges enhances the overall experience, adding a refreshing touch to every bite.
More recipes suggestions and combination
Grilled Jerk Shrimp
Replace the chicken with shrimp for a quick-grilling option. Marinate the shrimp using the same spice blend and grill until they turn pink and opaque.
Vegetarian Jerk Tofu
Substitute chicken with firm tofu, marinated and grilled to provide a delicious plant-based alternative. Serve with a side of grilled vegetables.
Jerk Chicken Tacos
Shred the grilled jerk chicken and serve it in corn tortillas with avocado, pickled red onions, and a drizzle of lime crema for a flavorful taco night.
Jerk Chicken Salad
Slice the grilled jerk chicken and serve it on a bed of mixed greens, topped with avocado, tomatoes, and a zingy lime vinaigrette for a refreshing salad.
Jerk Chicken Sandwich
Place the grilled jerk chicken on a toasted bun, adding lettuce, tomato, and a spicy mayo for a satisfying sandwich option.
Jerk Chicken with Coconut Rice
Serve the jerk chicken alongside creamy coconut rice, which complements the spice beautifully and adds a tropical flair to the meal.
