What is the best way to marinate jerk chicken?

For the most authentic and flavorful jerk chicken, marinate the chicken for at least 4 hours, or ideally overnight, in the refrigerator. This allows the potent jerk spices to deeply penetrate the meat, resulting in a more intense and tender result.

Can I make this Caribbean Jerk Chicken recipe without a grill?

Yes, absolutely! While grilling imparts a fantastic smoky flavor, you can also bake the jerk chicken in the oven at 400u00b0F (200u00b0C) for 30-40 minutes, or pan-fry it on a cast-iron skillet until cooked through and nicely charred.

How can I adjust the spice level of the jerk chicken?

The heat in jerk chicken primarily comes from Scotch bonnet peppers. To reduce the spice, use fewer Scotch bonnet peppers or remove their seeds and membranes before adding them to the marinade. For more heat, add an extra pepper or keep the seeds in.

What are some good side dishes to serve with Jerk Chicken and Pineapple Salsa?

This dish pairs wonderfully with classic Caribbean sides like rice and peas, roasted sweet potatoes, a simple green salad, or fried plantains. The freshness of the salsa also makes it a complete meal on its own!

Spicy & Sweet: Caribbean Jerk Chicken with Pineapple Salsa

Name: Caribbean Jerk Chicken with Pineapple Salsa
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Caribbean
Ingredients: 2-3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended); 1 large Scotch bonnet pepper (or more/less to taste, seeds removed for less heat); 1/2 cup chopped green onions; 1/4 cup soy sauce; 2 tablespoons olive oil; 2 tablespoons fresh lime juice; 1 tablespoon fresh ginger, grated; 1 tablespoon fresh thyme leaves; 1 tablespoon ground allspice; 1 tablespoon brown sugar; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 2 cups fresh pineapple, finely diced; 1/2 red onion, finely diced; 1/4 cup fresh cilantro, chopped; 1 jalapeño, finely minced (seeds removed for less heat); 2 tablespoons fresh lime juice; Pinch of salt

Description

Experience the vibrant flavors of the Caribbean with this fiery jerk chicken, perfectly balanced by a sweet and tangy homemade pineapple salsa.

Ingredients

Scale

For the Jerk Chicken:
2-3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
1 large Scotch bonnet pepper (or more/less to taste, seeds removed for less heat)
1/2 cup chopped green onions
1/4 cup soy sauce
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon fresh ginger, grated
1 tablespoon fresh thyme leaves
1 tablespoon ground allspice
1 tablespoon brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon salt
For the Pineapple Salsa:
2 cups fresh pineapple, finely diced
1/2 red onion, finely diced
1/4 cup fresh cilantro, chopped
1 jalapeño, finely minced (seeds removed for less heat)
2 tablespoons fresh lime juice
Pinch of salt

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Instructions

Step 1: Prepare the Jerk Marinade: In a food processor or blender, combine the Scotch bonnet pepper, green onions, soy sauce, olive oil, lime juice, ginger, thyme, allspice, brown sugar, nutmeg, cinnamon, black pepper, and salt. Blend until smooth. Be careful when handling Scotch bonnet peppers; wear gloves if sensitive.
Step 2: Marinate the Chicken: Place the chicken pieces in a large bowl or a resealable bag. Pour the jerk marinade over the chicken, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, or preferably overnight, for best flavor.
Step 3: Prepare the Pineapple Salsa: While the chicken is marinating, prepare the salsa. In a medium bowl, combine the diced pineapple, red onion, chopped cilantro, minced jalapeño, and fresh lime juice. Stir gently to combine. Season with a pinch of salt to taste. Cover and refrigerate until ready to serve.
Step 4: Preheat Grill: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Lightly oil the grill grates to prevent sticking.
Step 5: Grill the Chicken: Remove chicken from the marinade, discarding any excess. Place chicken on the preheated grill. Grill for 6-8 minutes per side, or until the chicken is nicely charred and cooked through, reaching an internal temperature of 165°F (74°C). Reduce heat to medium if chicken starts to char too quickly. Alternatively, you can finish cooking in the oven at 375°F (190°C) after initial searing.
Step 6: Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving. Serve hot, topped generously with the fresh pineapple salsa. Enjoy!

Notes

For an extra layer of flavor, try to use pimento wood chips if grilling. If you prefer less heat, remove the seeds and white membrane from the Scotch bonnet pepper before blending into the marinade. Adjust lime juice in the salsa to your preferred tanginess.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Grilling
Cuisine: Caribbean

Nutrition

Serving Size: 1 chicken piece with 1/2 cup salsa
Calories: 480 kcal
Sugar: 18g
Sodium: 650mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 40g
Cholesterol: 130mg