Ingredients
Scale
- 1 whole chicken, cut into 10 pieces
- salt and black pepper to taste (¾-1 teaspoon of each per pound is average)
- 1 tablespoon (15g) jerk seasoning
- ½ tablespoon (5g) garlic powder
- 1 tablespoon (6g) onion powder
- 2 sprigs fresh thyme
- 3 green onions, chopped (green and white parts)
- 6–8 cloves garlic, roughly chopped
- 1½ tablespoons (9g) chopped fresh ginger
- 2–4 habanero peppers, chopped
- 1½ tablespoon (23ml) soy sauce
- 2–4 tablespoons (30-60g) brown sugar
- 2 tablespoons (12g) ground allspice
- 1 tablespoon (8g) ground cinnamon
- ½ tablespoon (3.5g) freshly grated nutmeg
- 1 tablespoon (6g) chicken bouillon powder (optional)
- ¼–½ cup (60-120ml) pineapple juice or water (adjust to achieve the desired consistency)
Instructions
- Trim excess fat from the chicken and pat it dry with a cloth or paper napkin.
- Rub the chicken with salt, pepper, jerk seasoning, garlic, and onion powder. Set aside while preparing the marinade.
- In a food processor or blender, combine thyme, green onions, garlic, ginger, habanero, soy sauce, brown sugar, allspice, cinnamon, nutmeg, bouillon powder (if using), and pineapple juice. Pulse for about 30 seconds until smooth.
- Pour the marinade over the chicken, mixing with your hands (use gloves) until well coated. Marinate in the fridge for 30 minutes or up to 24 hours.
- When ready to grill, remove the chicken from the marinade and place on a lightly oiled, preheated grill over medium to high heat.
- Simmer the leftover marinade in a small saucepan for about 7 minutes to eliminate bacteria from raw chicken.
- Grill the chicken for 15-20 minutes, turning frequently, until juices run clear and the internal temperature is 165℉ (75℃) for breasts and 175℉ (80℃) for thighs and legs. Baste with some marinade while grilling.
- Serve the chicken with the simmered marinade on the side as a sauce, which pairs well with fried plantains.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using gloves while handling the habanero peppers can prevent skin irritation.
Letting chicken marinate for a longer time allows for deeper flavor infusion.
Adjust the amount of habanero based on preferred spiciness level.
- Prep Time: 5 minutes
- Cook Time: 215 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg