Chicken,  Ethnic,  Grilling,  Meat

Jerk Chicken

Jerk ChickenLast week I had a craving for something really spicy, and not inspired by asian cuisine. My brain flipped through all the recipes in my head, when suddenly, jerk chicken appeared. The spicy scotch bonnet peppers, cinnamon, thyme, and garlic were only some of the spices that make this dish truly sing. Letting the chicken pieces marinade overnight is a key, alongside slow cooking on the grill. Trust me on this one, if you are looking for chicken with a spicy, but amazing spicy bite, then this dish is for you.


  • Whole chicken, cut up in pieces (wings, thighs, drummies, breasts)
  • 2 scotch bonnet peppers, seeded and finely chopped (these pack a punch, go with one if you do not want it that hot)
  • 1 tbs dried thyme
  • 4 cloves of garlic, minced
  • 2 tbs sugar
  • juice of one lime
  • 1 tsp cinnamon
  • 1 tsp cayenne pepper
  • 1 tbs fresh ground pepper
  • 2 green onions, chopped
  • 1 large onion, diced
  • 1/4 cup olive oil
  • 1/2 cup of white vinegar

In a large bowl, add the all of your dry ingredients, garlic, and onion. Mix well. Then, with a whisk, begin to slowly whisk in all of your wet ingredients. This forms a wet paste for your marinade. Reserve a bit for using after the grilling process. Marinade overnight if possible, or at least two hours. Heat your grill and cook on medium-low for roughly one hour, basting the chicken with the remaining marinade to build a crust to the chicken. Cook for roughly one hour, or until the chicken is fully cooked. Serve with a bit of the reserved marinade with your chicken.

I served mine with sweet corn on the cob with cilantro and lime butter, and coleslaw. Enjoy.

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