Our grilled jerk chicken recipe will bring the flavors of the Caribbean to your backyard.
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This Grilled Jerk Chicken is a summertime must. I love any kind of chicken, but Jerk Chicken is always one of my favorites and this recipe is so yummy and great for any type of meal, whether it’s family dinner or for a neighborhood block party!
Why we love Grilled Jerk Chicken
- Great mix of sweet and savory flavors
- Super easy to double or triple the recipe for larger groups
- Not limited to just chicken – Use the marinade on any protein you’d like
Ingredients
- Jalapeño Peppers
- Rice Vinegar
- Olive Oil
- Soy Sauce
- Lime Juice
- Dried Thyme
- Salt
- Garlic Powder
- Allspice
- Chicken (thighs, drumsticks, wings), bone in, skin on
What tools do I need?
- Grill, but you can also try baking them instead (see instructions below)
- Measuring tools
- Food processor or blender
- Gallon sized zipper bag
- Meat thermometer
How do I make Grilled Jerk Chicken?
- Place jalapeños, rice vinegar, olive oil, soy sauce, lime juice, honey, thyme, salt, garlic powder, and allspice into a food processor and blend until smooth.
- Pour marinade into gallon ziplock bag. Add chicken to the bag then remove as much air from the bag as possible. Cover the chicken thoroughly with the marinade.
- Let chicken marinade overnight or as long as you can.
- Preheat the grill to medium high heat (350-400°F)
- Remove chicken from marinade and place on grill. Grill for 6-10 minutes or until the internal temperature of the chicken reaches 165°F. Different parts of the chicken will cook at different rates due to their sizes, so make sure to check the doneness regularly.
- Plate and serve
Tips
- If you do not have a grill you can use a stovetop grill plate or cook in the oven. To bake your chicken preheat the oven to 425°F for 30-35 minutes or until the skin is golden brown and the internal temperature reaches 165°F.
- You can use the marinade for any type of meat or protein, just adjust the cook times accordingly.
- Rub olive oil on your hands before handling the peppers to make sure the spiciness doesn’t get everywhere
- For a less spicy taste, remove the seeds and white membrane from the peppers.
- Do not touch anything, especially your eyes, while handling the peppers.
- Use a meat thermometer to check meat doneness.
Grilled Jerk Chicken
Serves — 6
Our grilled jerk chicken recipe will bring the flavors of the Caribbean to your backyard.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 2 jalapeno peppers left whole with the tops cut off
- 2 Tablespoons rice vinegar
- 2 Tablespoons olive oil
- 1 ½ Tablespoons soy sauce
- 1 Tablespoon lime juice about half of a large lime
- 1 Tablespoon honey
- 2 teaspoons dried thyme
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- ½ teaspoon allspice
- 2 pounds chicken pieces thighs, drumsticks, bone in, skin on
Instructions
- Place the jalapeño pepper, rice vinegar, olive oil, soy sauce, lime juice, honey, dried thyme, salt, garlic powder, and allspice in a food processor and blend until smooth.
- Pour the marinade into a gallon sized Ziploc bag. Add the chicken pieces to the plastic bag and try to remove as much air as possible. Seal the bag and slosh the marinade around to coat all the chicken pieces.
- Let chicken marinate overnight or as long as you can.
Preheat the grill to medium high heat (350-400 degrees F). - Remove the chicken from the marinade and place on the grill.
- Grill for 6-10 minutes on each side or until the chicken's internal temperature reaches 165 degrees Fahrenheit. The drumsticks and chicken thighs will cook at different rates because of their size difference, so make sure to check for doneness often.
- Plate and serve warm.
Nutrition Info
Serving: 1g | Calories: 303kcal | Carbohydrates: 4g | Protein: 34g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 151mg | Sodium: 759mg | Sugar: 3g
