Jamaican Jerk Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spicy chicken marinated in a vibrant jerk paste of scotch bonnets, allspice, ginger, and warm spices. Fiery, aromatic, and intensely flavorful. Grilled or baked until crispy. A Caribbean classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium onion roughly chopped
- 6 green onions roughly chopped
- 4 cloves garlic peeled
- 2 habanero peppers stem removed (see notes)
- 1 inch piece ginger peeled and roughly chopped (see notes)
- 3 tablespoons soy sauce
- 2 limes juiced
- 2 tablespoons brown sugar
- 1 tablespoon fresh thyme leaves
- 3 teaspoons allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 2 ½ -3 lbs. bone in skin on chicken legs or thighs
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1149mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 854mg
- Calcium
- 78mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.