Mediterranean Jerk Chicken Recipe – Lebanese Special
The Mediterranean Jerk Chicken combines the fiery heat of Caribbean spices with Mediterranean flair to deliver a main course that’s both bold and unforgettable. Marinated in a fragrant blend of allspice, thyme, garlic, Scotch bonnet peppers, and nutmeg, then grilled to smoky perfection, the chicken comes out juicy and tender with a delicious char. Whether you serve it beside coconut rice, grilled vegetables, or fresh salad, this dish brings together vibrant flavors, texture contrast, and a satisfying kick that’s ideal for weekend barbecues or family feasts.
- Prep Time8 hr
- Cook Time30 min
- Total Time8 hr 30 min
For the Jerk Marinade:
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 4-6 green onions (scallions), chopped
- 3-4 cloves garlic, minced
- 1-2 Scotch bonnet peppers (or habaneros), seeded and chopped (adjust for heat)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper, to taste
For the Chicken:
- 4 bone-in, skin-on chicken thighs or breasts (or a whole chicken, cut into pieces)
How to make Mediterranean Jerk Chicken :
Prepare the Marinade:In a blender or food processor, combine soy sauce, vegetable oil, brown sugar, lime juice, green onions, garlic, Scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, salt, and pepper. Blend until smooth.
Marinate the Chicken:Place the chicken in a large bowl or resealable plastic bag. Pour the jerk marinade over the chicken, ensuring it’s well coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight for deeper flavor.
Preheat the Grill:Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and have a nice ash covering.
Cook the Chicken:Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken skin-side down for about 6-8 minutes. Flip and continue grilling for another 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and has a nice char.
Serve:Allow the chicken to rest for a few minutes before serving. Enjoy with rice and peas, plantains, or a fresh salad.
Recipe Notes:
Marinating Time & Flavor Depth: For best results, marinate the chicken overnight; this lets the soy, lime juice and spices fully penetrate for richer flavor.
Heat Adjustment: Scotch bonnet peppers are traditional and spicy — reduce the number or use milder peppers like jalapeños if you prefer less heat.
Cooking Alternatives: If a grill isn’t available, bake in a hot oven at 425°F (220°C) for about 30-35 minutes, or use a grill pan for indoor cooking.
Resting Period: Allow the chicken to rest for a few minutes after cooking; it helps retain juices and keeps the meat moist.
Serving Suggestions: Serve with coconut rice, peas, or fried plantains; add a side of coleslaw or a citrusy fresh salad to balance the spiciness.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the chicken.
