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58 lines
1.7 KiB
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58 lines
1.7 KiB
Plaintext
---
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title: "Jamaican Jerk Chicken"
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slug: "jamaican-jerk-chicken"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "meat"
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tags: ["meat"]
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cookTime: 60
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prepTime: 20
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servings: 10
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author: "jake"
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description: "Great chicken on a recommendation from a friend!"
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featured: false
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display: true
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displayPhoto: ""
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---
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# Jamaican Jerk Chicken
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Great chicken on a recommendation from a friend!
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## Photos
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*Image Coming Soon*
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## Ingredients
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- 1 medium onion, coarsely chopped
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- 3 medium scallions, chopped
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- 2 Scotch bonnet chiles, chopped
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- 2 garlic cloves, chopped
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- 1 tablespoon five-spice powder
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- 1 tablespoon allspice berries, coarsely ground
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- 1 tablespoon coarsely ground black pepper
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- 1 teaspoon dried thyme, crumbled
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- 1 teaspoon freshly grated nutmeg
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- 1 teaspoon kosher salt
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- 1/2 cup soy sauce
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- 1 tablespoon vegetable oil
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- 2 (3 1/2 to 4-pound) chickens, quartered
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## Instructions
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1. In a food processor, combine the **onion**, **scallions**, **chiles**, **garlic**, **five-spice powder**, **allspice**, **pepper**, **thyme**, **nutmeg**, and **salt**; process to a coarse paste.
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2. With the machine on, add the **soy sauce** and **oil** in a steady stream.
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3. Pour the marinade into a large, shallow dish, add the **chicken**, and turn to coat.
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4. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
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5. Light a grill and bring to medium.
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6. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes or 165 internal temp. Cover the grill for a smokier flavor.
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7. Transfer the chicken to a platter and serve.
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## Notes
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## References
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- Reference Recipe [HERE](https://www.foodandwine.com/recipes/jamaican-jerk-chicken)
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