Jerk Chicken Recipe

a recipe photo of the Jerk Chicken — Photo:
Photographer: Rachel Marek, Food stylist: Holly Dreesman

Active Time:

45 mins

Total Time:

3 hrs

Servings:

8 servings

Nutrition Profile:

Sesame-Free Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free Gluten-Free

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Ingredients

1 bunch scallions, chopped
1 small white onion
1-2 Scotch bonnet chile peppers, stemmed and quartered (see Tip)
1/4 cup lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon light brown sugar
1 tablespoon whole allspice berries
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 teaspoon fresh thyme leaves
4 (6-ounce) bone-in chicken thighs, skin removed, trimmed
2 (12-ounce) bone-in chicken breasts, skin removed, trimmed and cut in half crosswise
1 cup wood chips, such as apple or hickory, for smoking (optional)

Directions

To prepare jerk marinade: Place scallions, onion, chile to taste, lime juice, oil, brown sugar, allspice, cinnamon, nutmeg, salt and thyme in a blender. Process until smooth. Place chicken thighs and breasts in a nonreactive baking dish (see Tip). Rub 2/3 cup of the marinade onto both sides of the chicken. Transfer the remaining marinade to a small bowl; cover and refrigerate. Marinate the chicken in the refrigerator for 2 to 24 hours.

Photographer: Rachel Marek, Food stylist: Holly Dreesman
Twenty minutes before you're ready to grill, soak wood chips (if using) in a bowl of water. (No grill? See broiler variation.)

Photographer: Rachel Marek, Food stylist: Holly Dreesman
Fold a 12-by-20-inch piece of heavy-duty foil in half to create a 12-by-10-inch double-thick piece. Transfer the wet wood chips to the center of the foil, allowing as much water as possible to drip back into the bowl. Create a packet by folding the short ends of the foil over the wood chips and sealing the open sides. Make 6 holes in the top of the foil packet with a skewer or the tip of a knife.

Photographer: Rachel Marek, Food stylist: Holly Dreesman
Place the packet of wood chips, pierced-side up, under the grill rack on top of the burners. Close the lid. Heat the grill to medium-high until the chips in the packet smell smoky and smoke begins to billow from under the lid, about 15 minutes. (Don't worry if the packet temporarily catches on fire.) Grill the chicken, turning and basting with the reserved marinade occasionally (discard any unused marinade), until just cooked through, 20 to 30 minutes total, depending on the size.

Photographer: Rachel Marek, Food stylist: Holly Dreesman

Tips

Broiler variation: Position rack in upper third of oven; preheat broiler to high. Line a broiler pan with foil and coat with cooking spray. Place the chicken on the pan and broil for 10 minutes. Turn, brush with some of the reserved marinade, and broil until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 10 minutes more.

Kitchen tips: One of the hottest chile peppers, Scotch bonnets come in vivid shades of red, orange and green and are used throughout the Caribbean. Though they look similar to habaneros, Scotch bonnets have a citrus note that makes them undeniably different. You can control the heat of a dish a little by discarding the membranes that hold the seeds, which are the spiciest part of chile peppers, along with the seeds themselves. Be sure to wash your hands thoroughly after handling hot peppers, or wear rubber gloves. If you can't find Scotch bonnet peppers, habaneros can be substituted.

A nonreactive dish or pan—stainless steel, enamel-coated or glass—is necessary when marinating foods in acidic ingredients, such as lime, lemon or vinegar. The acid in the marinade can react with “reactive” dishes or pans, such as aluminum and cast-iron, and impart an off color and/or off flavor in the prepared foods.

Nutrition Information

Serving Size: 1 thigh or 1/2 breast

Calories 177, Fat 7g, Saturated Fat 2g, Cholesterol 68mg, Carbohydrates 5g, Total sugars 3g, Added sugars 2g, Protein 22g, Fiber 1g, Sodium 352mg, Potassium 229mg

To make ahead

Marinate the chicken (Step 1) for up to 24 hours.

Frequently Asked Questions

Which is healthier—chicken thighs or breasts?

Both chicken thighs and breasts are healthy and provide nutrition to your body. Chicken breasts and chicken thighs are great protein sources. They’re also both excellent sources of the micronutrient choline and good sources of vitamin B12. All cuts of chicken have the amino acid tryptophan, which raises levels of the “feel good” hormone serotonin.
Is this recipe gluten-free?

Yes, this recipe is gluten-free and includes no gluten-containing ingredients.
I don’t have whole allspice, can I use ground instead?

Yes, you can! If you don't have whole allspice on hand, you can use 1 tablespoon of ground allspice instead.
Can I use boneless chicken for this recipe?

If you prefer, you can use boneless chicken thighs and chicken breasts for this recipe. Boneless chicken will cook faster than bone-in chicken, so be sure to check the internal temperatures with an instant-read thermometer. Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165°F, about 10 to 12 minutes, depending on the thickness.
What should I serve with Jerk Chicken?

Jerk chicken is delicious paired with rice and peas, fried plantains, cassava cakes, red pea soup and callaloo. On the grill, you can make grilled sweet potatoes, grilled corn or grilled pineapple as an easy side dish to balance the heat.
What is jerk chicken seasoning made of?

Jerk is a style of cooking in Jamaica that uses a seasoning or marinade with Scotch bonnet chile peppers and allspice, among other ingredients. Here, we use scallions, white onion, Scotch bonnet chile peppers, lime juice, brown sugar, allspice, cinnamon, nutmeg and thyme for the flavorful marinade.

Additional reporting by Carrie Myers and Jan Valdez

EatingWell Magazine, January/February 2010

Jerk Chicken