Caribbean Jerk Chicken (35 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

Caribbean jerk chicken is a tantalizing and flavorful dish that brings a taste of the tropics to your dinner table. This recipe features succulent drumsticks and thighs marinated in a vibrant blend of spices, herbs, and fiery scotch bonnet peppers. The jerk seasoning, a traditional Caribbean spice mixture, infuses the chicken with a perfect balance of heat, sweetness, and aromatic flavors. Grilled to perfection, the chicken develops a delightful smoky char while remaining juicy and tender on the inside. Delicious!

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 chicken drumsticks
  • 4 chicken thighs
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 2 teaspoons ground allspice
  • 2 teaspoons dried thyme
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste

Instructions

  1. In a bowl, combine soy sauce, vegetable oil, lime juice, brown sugar, allspice, thyme, paprika, garlic powder, cinnamon, nutmeg, cayenne pepper, salt, and pepper. Mix well to create the jerk marinade.
  2. Place the chicken drumsticks and thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Marinate for at least 15 minutes, or for best results, refrigerate for 2-4 hours to allow the flavors to penetrate the meat.
  3. Preheat your grill to medium-high heat. Remove the chicken from the marinade, shaking off any excess, and transfer it to the grill. Discard the remaining marinade.
  4. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. The exact cooking time may vary depending on the thickness of the chicken pieces.
  5. Once cooked, transfer the jerk chicken to a serving platter and let it rest for a few minutes before serving. This allows the juices to redistribute and ensures maximum tenderness and flavor.

Notes

Ensure that the chicken is fully coated with the marinade and allow enough marinating time for the flavors to develop. When grilling the chicken, keep a close eye on it to prevent burning as the sugar in the marinade can char quickly. You can also prepare the jerk chicken in the oven by baking it at 400°F for approximately 25-30 minutes or until cooked through. Serve the Caribbean jerk chicken with traditional sides like rice and beans, plantains, or a refreshing mango salsa to complement the flavors. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 18g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 150mg

Pair this with...

Fried Plantains

Begin with some fresh plantains — the firmer, the better. First, peel them then cut the plantains into 1-inch thick slices. Heat a good amount of oil (like canola or vegetable) in a skillet over medium-high heat. When it's hot, carefully add the plantain slices. Fry them until they're golden on both sides, which should take about 2-3 minutes per side. Remove them from the oil and drain on paper towels. Here's the fun part: while they're still warm, smash them lightly with the bottom of a jar or cup. Then, fry the smashed slices again until they're golden and crispy, about 1-2 minutes per side. Sprinkle with a little salt while they're still hot, and you're set!

Cilantro Lime Brown Rice

Begin by cooking brown rice as per package instructions, ensuring each grain remains distinct and slightly chewy, a characteristic charm of this whole grain. While the rice cooks, zest and juice a couple of fresh limes, setting aside their aromatic essence. Once the rice is done, fluff it gently with a fork to release steam and separate the grains. While still warm, drizzle the rice with the lime juice and gently mix in the zest, ensuring that citrusy goodness permeates every bite. Finally, fold in freshly chopped cilantro, which adds a burst of herbaceous brightness. Season with a touch of salt to bring all the flavors together.

Black Bean and Corn Salad

Start by draining and rinsing a can of black beans, then combine it with a cup of sweet corn (frozen and thawed works great, or fresh off the cob). Dice up a ripe tomato, a red pepper, and a red onion for some juicy crunch. For that herbal freshness, chop up a handful of cilantro and toss it in. Mix everything in a large bowl and give it a good stir. For dressing, squeeze the juice of one lime, drizzle a bit of olive oil, and season with salt and pepper. Mix it all up, and voila!

For Tomorrow's Dinner

Seared Halibut with Capers and Asparagus (24 Minutes)

Seared Steak Salad with Tomato and Shaved Parmesan (25 Minutes)

French Toast Sticks with Fresh Berries (25 Minutes)

Tortellini Carbonara (25 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!