Grilled Jerk Chicken
Get ready for a tropical escape with this delicious Grilled Jerk Chicken recipe that’s bursting with rich flavors! Marinated in a mouthwatering mix of spices and herbs, this dish brings the taste of the Caribbean right to your backyard BBQ. Perfect for impressing friends or treating the family, this chicken is juicy, tender, and oh-so-satisfying!
Ingredients
- 4 chicken thighs or breasts bone-in for more flavor!
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 6 green onions chopped
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 teaspoons thyme fresh is best!
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1-2 Scotch bonnet peppers you can adjust the heat level or substitute with jalapeños if you prefer less heat
Instructions
- Make the Marinade: In a mixing bowl, combine the soy sauce, apple cider vinegar, brown sugar, and olive oil. Toss in the chopped green onions, minced garlic, grated ginger, thyme, allspice, cinnamon, nutmeg, and those spicy Scotch bonnet peppers. *Mix it all together!* You’re looking for a sweet and spicy aroma that will have everyone asking what’s cooking!
- Marinate the Chicken: Toss your chicken pieces into the marinade, making sure to coat them *really well*! You can stick them in a large Ziploc bag or a bowl. Let them mingle in the fridge for at least 30 minutes if you’re in a rush or up to 4 hours (or overnight!) for maximum flavor. We went with overnight for that deep flavor profile!
- Preheat the Grill: While your chicken is soaking up those flavors, preheat your grill to about medium heat. This will help us achieve that perfect char without crazily burning the chicken!
- Grill the Chicken: Once your grill is hot and ready, remove the chicken from the marinade. Toss the excess marinade (we don’t want any cross-contamination, right?). Place those beautiful pieces on the grill and cook for about 6-8 minutes per side, flipping until they reach an internal temperature of (at least) 165°F. Keep an eye on them to ensure that the outside gets a nice char but doesn’t turn into a charcoal hockey puck!
- Rest and Serve: After grilling, let the chicken rest for about 5 minutes. This helps seal in all that juicy goodness! Slice it up and serve with your favorite sides. How about some rice and peas or a fresh salad? Yum!