• 1.5 kg of chicken pieces (legs, thighs, or a whole chicken cut into parts)
  • 4-6 Scotch bonnet peppers (or habanero peppers), seeded and chopped (adjust quantity based on desired spice level)
  • 4 cloves of garlic, minced
  • 2 tablespoons of fresh thyme leaves (or 1 tablespoon of dried thyme)
  • 2 tablespoons of ground allspice
  • 2 tablespoons of brown sugar
  • 2 tablespoons of soy sauce
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of vinegar (preferably apple cider vinegar)
  • Juice of 2 limes
  • 1 tablespoon of grated ginger
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground nutmeg
  • Salt and black pepper to taste


  1. In a blender or food processor, combine the Scotch bonnet peppers, garlic, thyme, allspice, brown sugar, soy sauce, vegetable oil, vinegar, lime juice, ginger, cinnamon, nutmeg, salt, and black pepper. Blend until you have a smooth marinade.
  2. Place the chicken pieces in a large bowl or ziplock bag.
  3. Pour the marinade over the chicken, making sure each piece is well coated. You can use gloves or tongs to avoid direct contact with the spicy marinade.
  4. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the chicken.
  5. Preheat your grill to medium-high heat.
  6. Remove the chicken from the marinade, allowing any excess to drip off.
  7. Grill the chicken on the preheated grill, turning occasionally, until it is cooked through and has a nice charred and slightly crispy exterior. This usually takes about 25-30 minutes for chicken pieces.
  8. Remove the chicken from the grill and let it rest for a few minutes before serving.
  9. Serve the Jerk Chicken hot with traditional Jamaican sides like rice and peas, fried plantains, or a fresh salad.

Enjoy your flavorful and spicy Jamaican Jerk Chicken!



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