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3 Jamaican Jerk Chicken drumsticks on a plate.
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Jamaican Jerk Chicken

Jamaican jerk chicken is aromatic, smoky and fiery hot. Marinated for hours and slow cooked until render and juicy, it is a flavorful chicken.
Course Appetizer, Main Course
Cuisine Caribbean Cuisine, Jamaican Cuisine
Prep Time 10 minutes
Cook Time 1 hour
Servings 2
Calories 535kcal
Author Usha Rao

Equipment

  • Food Processor
  • Baking Sheet
  • Aluminium Foil
  • Oven

Ingredients

  • 1.4 - 1.6 lbs Chicken Drumsticks 6 pieces
  • 2 Scallions roughly chopped
  • ½ Shallot I used a ¼ of a small onion
  • 1 Scotch bonnet or Habanero Pepper I used a latter
  • ½ inch Ginger peeled
  • 1-2 Cloves Garlic
  • ¼ tablespoon Dry Thyme or 1 tablespoon Fresh Thyme
  • ½ tablespoon Allspice Powder
  • ½ teaspoon Cinnamon Powder
  • ¼ - ½ teaspoon Nutmeg Powder
  • ½ tablespoon Soya Sauce
  • ½ tablespoon Brown Sugar
  • ½ tablespoon Salt adjust to taste
  • ¼ tablespoon ¾ teaspoon Black Pepper Powder
  • cup Oil (2 tablespoon)
  • ¼ tablespoon White or Apple Cider Vinegar
  • ½ Lime juiced

Instructions

  • Wash chicken, make gashes on chicken. Make sure not to tear the drumstick skin.
  • In a blender or food processor take remaining ingredients and make a coarse paste.
  • Pour it over chicken and rub on to skin and under the chicken skin.
  • Marinate for 12 – 36 hours in the refrigerator. I left it for 48 hours.
  • Before grilling, bring it to room temperature.
  • Preheat the oven to 350 F.
  • Line a baking sheet with aluminium foil. This is for easy of cleaning. I used a roasting pan with rack.
  • Place chicken on the rack. Sprinkle some allspice powder and salt over chicken. This is in addition to what is listed in ingredient list and is optional. I didn’t.
  • Bake for 50-60 minutes, turning the chicken around and basting with marinade at least once in between.
  • Cook until chicken is cooked and juices run clear when cut with a knife or chicken drumstick temperature reads 180-185 F.
  • Remove from oven, transfer to a platter, loosely cover with a foil and let rest for 15 minutes. This will let chicken retain it’s juices as it cools.
  • Serve with beans and rice or Caribbean rice which is cooked with beans.

Notes

  • Chicken - I used drumsticks as we prefer drumsticks for grilled chicken.
  • If using breast pieces or thighs, place the chicken skin side up when baking/grilling. Bake/grill until chicken temperatures read 165- 170 F for chicken breast pieces and 180-185 F for thighs.
  • Other Meats - Substitute chicken with pork, beef or seafood and cooking times will vary depending on the meat.
  • Veg Option - For vegetarian option, use tofu, vegetables, mushrooms and peppers.
  • Nutrition - Nutritional values are approximate values.   

Nutrition

Serving: 680g | Calories: 535kcal | Carbohydrates: 12g | Protein: 42g | Fat: 36g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 2241mg | Potassium: 678mg | Fiber: 3g | Sugar: 4g | Vitamin A: 326IU | Vitamin C: 17mg | Calcium: 90mg | Iron: 3mg