Jerk Chicken Recipe

Pieces of grilled Jerk Chicken on a platter

4.75 from 4 votes

Jerk Chicken Recipe

Inspired by the flavors of Jamaican Jerk Chicken, this recipe has a marinade with citrus, savory, and heat and then grilled for the perfect texture.

Prep Time10

Cook Time15

Marinating Time1

Total Time1 25

Course: Entree

Cuisine: Caribbean, Jamaican

Servings: people

Author: Mary Cressler

Cost: $20.00

Equipment

1 gallon plastic bag

Ingredients

4 chicken thighs, skin on
4 chicken drumsticks, skin on

Jerk Marinade

½ cup red onion, roughly chopped (about ½ an onion)
½ cup freshly squeezed orange juice (about one large navel orange)
6 cloves garlic, peeled
6 whole green onions or scallions, roots slightly trimmed
4 whole habanero peppers, stems removed
3 tablespoons jerk seasoning
2 tablespoons fresh ginger
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 tablespoon fresh thyme
1 whole lime, freshly squeezed

Instructions

To Marinate the Chicken

In a blender, combine all ingredients. Pulse until the marinade is a thin liquidt texture. If you want to reserve any for a dipping sauce, reserve ¼ cup now and set aside.
In a gallon size plastic bag, add chicken and then pour in marinade. Gently remove any excess air and seal the bag. Using your hands move the chicken around to incorporate the chicken and flavor. Marinate for at least 24 hours in a refrigerator.

Grill Chicken

Prepare your grill for two-zone grilling using lump charcoal. Target 450 - 500 degrees Fahrenheit (F) as the ambient grill temperature.
When the grill is at temperature, remove the chicken from the marinade and place over direct heat. You should hear a good sear when the chicken hits the grill grates. Discard the remaining marinade. Grill the chicken direct for 3 – 5 minutes or until you see nice char marks develop.
Then flip and grill again over direct heat for another 3 minutes until nice char marks form.
Move the chicken to indirect heat and then close the lid. Continue cooking for an additional 12 minutes or until the internal temperature of the chicken reaches 165 – 175 degrees Fahrenheit. Chicken legs can handle the higher finishing temperature than a breast.
Remove from heat, and let rest 10 minutes. Then enjoy.

Video

Notes

Chicken Breasts: If you are using this process for chicken breasts, follow the same process, but cook the chicken until the internal temperature is 160 – 163 degrees Fahrenheit. The carry over cooking will take it over 165 degrees Fahrenheit while it rests.

Nutrition