Nani's Zesty Jerk Chicken
This homemade jerk chicken brings all the bold and spicy flavors of the Caribbean right to your own dinner table.
recipesbynani.comThere is something so special about the way those smoky spices char up on the grill. This recipe creates chicken that is wonderfully juicy on the inside while having that signature spicy kick on the outside that everyone loves.
My best tip for this recipe is to let the chicken marinate for at least four hours, or even overnight if you have the time. The longer it sits in that spicy mixture, the deeper the flavor will be when you finally cook it.
🧺 Ingredients
- 4 pounds chicken thighs or drumsticks
- 1/2 cup soy sauce
- 1/4 cup vegetable oil
- 1/4 cup lime juice
- 3 tablespoons brown sugar
- 2 habanero peppers, seeded and minced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon dried thyme
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
👩🍳Instructions
- 1
Whisk together the soy sauce, oil, lime juice, brown sugar, habanero peppers, garlic, ginger, thyme, allspice, cinnamon, and black pepper in a large bowl.
- 2
Add the chicken pieces to the bowl and coat them thoroughly in the marinade.
- 3
Cover the bowl and refrigerate for at least four hours to let the flavors soak into the meat.
- 4
Preheat your grill to medium heat.
- 5
Place the chicken on the grill and cook for about 30 to 40 minutes, turning occasionally, until the meat is cooked through and the edges are nicely charred.
- 6
Remove from the heat and let the chicken rest for five minutes before serving.
💡 Tips
Serve this chicken with a side of fluffy coconut rice or fried plantains to balance the heat. If you have leftovers, keep them in an airtight container in the fridge for up to three days and reheat them in the oven to keep the skin crispy.
Made this recipe? Let us know how it went.
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