- Make the Jerk Marinade:
- In a blender or food processor, combine salt, allspice, brown sugar, garlic, scotch bonnet peppers, thyme, green onions, ginger, nutmeg, cinnamon, soy sauce, lime juice, orange juice, olive oil, and apple cider vinegar. Blend until smooth.
- Marinate the Chicken:
- Place the chicken pieces in a large bowl or zip-top bag. Pour the jerk marinade over the chicken, ensuring each piece is well-coated.
- Seal and marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to penetrate deeply.
- Prepare the Grill:
- If using a charcoal grill, light it and wait for the coals to become ash-covered and at a medium heat level. For a gas grill, preheat to medium heat.
- Grill the Chicken:
- Remove chicken from the marinade, shaking off excess. Place chicken on the grill.
- Grill, turning occasionally, for about 45-55 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). If the chicken starts to burn, move it to a cooler part of the grill.
- Serve:
- Let the chicken rest for a few minutes before serving. This dish pairs wonderfully with sides like coconut rice, grilled vegetables, or a fresh mango salsa.
(Note: The images are for illustrative purposes and should be replaced with actual cooking photos to enhance the visual experience.)
Tips for Success:
- Marinating Time: The longer the chicken marinates, the more flavorful it will be. Overnight is best.
- Grill Management: Keep an eye on the grill’s temperature and the chicken’s position to prevent burning. Using indirect heat can help cook the chicken evenly.
- Serving Suggestions: Balance the spicy jerk chicken with sides that offer a sweet or cooling contrast.
Enjoy the fiery flavors and aromatic spices of this Jamaican Jerk Chicken, a dish that’s sure to transport you and your guests straight to the heart of Jamaica with every bite.