🇯🇲 Jamaica recipe
Jerk Chicken
The undisputed king of Jamaican cuisine, jerk chicken traces its roots to the Maroons who developed this smoking technique in the Blue Mountains. The signature flavor comes from a potent marinade of scotch bonnet peppers and allspice rubbed deeply into scored chicken, then slow-smoked over green pimento wood. The result is smoky, spicy, sweet, and aromatic all at once.
Prep30 mins + overnight marinade
Cook1 hr 30 mins
Serves4
Difficultymedium
Ingredients
- 1 whole chicken (about 1.8kg), cut into quarters
- 4 scotch bonnet peppers, seeded and roughly chopped
- 1 large bunch of scallions (about 8), roughly chopped
- 6 cloves garlic, peeled
- 1 tablespoon fresh ginger, roughly chopped
- 2 teaspoons ground allspice (pimento)
- 2 tablespoons fresh thyme leaves
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Juice of 2 limes
- 3 tablespoons vegetable oil
- 1 teaspoon salt
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 34 g
- Carbs
- 8 g
- Fat
- 22 g
