Jerk Chicken Recipe

5 from 1 vote

Craving spice? You got it! This Jamaican jerk chicken recipe is powerfully spicy. Delicious when served over fried plantains.

Course Side Dish

Cuisine Jamaican

Keyword jerk chicken

Prep Time 2

Cook Time 50

Total Time 2 50

Servings

Calories 1128kcal

Heat up a dry skillet over a medium-high, and toast the nutmeg, the cinnamon stick, the coriander seeds, the cloves, the Jamaica peppers, and the black peppercorns. Then crush them all with a mortar and pestle until you get a nice powder.
Half of a nutmeg seed, 1 cinnamon stick, 1 tbsp. coriander seeds, 6 Jamaica peppers, 1 tsp. black peppercorns, 1 tsp. cloves
In a food processor or a blender, combine the green onions, the large onion, the bonnet peppers, the thyme leaves, and the garlic cloves until you get a puree.
3 green onions, 1 large onion, 10 sprigs of fresh thyme, 10 garlic cloves, 2 to 3 Scotch Bonnet peppers
In a big bowl, combine the spice powder and the puree, then add the lime juice and the coconut aminos and whisk it all well.
1 cup of coconut aminos, ½ cup freshly squeezed lime juice
Place the chicken in a non-metallic container and pour the mixture all over it. Cover the dish, and marinate in the refrigerator for about 2 hours or overnight.
4 to 5 lbs. of chicken pieces
Preheat your oven to 350 F.
Place the chicken in the oven and cook for 30 minutes.
When the 30 minutes is almost up, preheat a BBQ or grill to medium-high.
Remove the chicken from the oven, and finish it off with a turn on the grill.