Mediterranean Jerk Chicken Recipe – Lebanese Special
Experience the bold and vibrant flavors of Jerk Chicken, a quintessential Caribbean dish that features succulent chicken marinated in a fragrant blend of spices and herbs. This traditional recipe typically includes ingredients like Scotch bonnet peppers, allspice, thyme, and garlic, creating a perfect balance of heat and aroma. Grilled to perfection, the chicken develops a deliciously smoky char while remaining juicy and tender inside. Served alongside rice and peas or fried plantains, Jerk Chicken offers a delightful taste of the tropics that will transport your taste buds to the Caribbean!
- 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:
Heat Level:Scotch bonnet peppers are traditional for jerk chicken, but you can adjust the quantity based on your heat preference or substitute with milder peppers.
Cooking Method:If you don’t have a grill, you can bake the chicken in the oven at 425°F (220°C) for about 30-35 minutes, or until cooked through.
Marinating Time:For the best flavor, marinate the chicken overnight.
Serving Suggestions:Jerk chicken pairs well with coconut rice, coleslaw, or grilled vegetables for a complete meal.
Storage:Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
