Kaaay's Kitchen

Jerk chicken, a quintessential Jamaican dish, is a tantalizing explosion of bold and spicy flavors. Marinated in a rich blend of aromatic herbs and spices, then grilled to perfection with a smoky, caramelized finish. Get ready to savor the heat and complexity of this iconic dish in every bite.

Ingredients — The Marinade

• 4 lbs chicken pieces (thighs, drumsticks, wings)
• 1 medium onion, finely chopped
• 4 green onions, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 scotch bonnet peppers, seeds removed and minced (adjust to spice preference)
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 2 tbsp brown sugar
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp salt
• Juice of 2 limes
• Juice of 1 orange

Directions

1. In a blender or food processor, combine onion, green onions, garlic, ginger, scotch bonnet peppers, soy sauce, oil, brown sugar, thyme, allspice, cinnamon, nutmeg, paprika, black pepper, and salt. Blend until smooth.
2. Place chicken in a large bowl or resealable bag. Pour marinade over, massaging it in until evenly coated. Marinate in the fridge at least 4 hours, preferably overnight.
3. Preheat grill to medium-high heat.
4. Remove chicken from marinade, let excess drip off. Reserve marinade for basting.
5. Grill chicken 20–30 minutes, turning occasionally, until internal temp reaches 165°F and skin is nicely charred.
6. Baste with reserved marinade while grilling to keep it moist.
7. Remove from grill and rest a few minutes before serving.

🍓 Kaaay’s Kitchen · simple ingredients, real flavor 🍓