This traditional Jamaican Jerk Chicken recipe will transport your taste buds to the streets of Jamaica with its bold and spicy flavors. Marinated in a blend of spices, herbs, and fiery Scotch bonnet peppers, this dish is perfect for a summer barbecue or a weeknight dinner.
Ingredients
- 4 chicken leg quarters
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 1 tablespoon ground allspice
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- 2 Scotch bonnet peppers, seeded and minced
- 1 tablespoon vegetable oil
Directions
- In a bowl, mix together soy sauce, brown sugar, garlic, thyme, allspice, cinnamon, nutmeg, Scotch bonnet peppers, and vegetable oil to make the marinade.
- Place the chicken leg quarters in a large resealable plastic bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 4 hours or overnight.
- Preheat grill to medium-high heat and lightly oil the grate. Remove the chicken from the marinade, shaking off any excess, and grill for 6-7 minutes per side or until the chicken is cooked through and has nice grill marks.
- Serve the Jamaican Jerk Chicken hot with rice and peas or a side salad. Enjoy the spicy and flavorful taste of the Caribbean!
