Jerk Chicken Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken marinated in a spicy jerk paste of habañeros, allspice, cinnamon, and ginger, then grilled until charred. A bold, intensely flavorful Caribbean dish that's full of heat and depth.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- Juice and zest from 2 limes
- 5 to 8 scotch bonnet peppers or 10 habanero or serrano (stems removed)
- 1/2 yellow onion (roughly chopped)
- 8 garlic cloves (peeled)
- 3 scallions (pale green and white part only)
- 2 tablespoons light or dark brown sugar
- 1 tablespoon fresh thyme leaves ((from 5 sprigs of thyme))
- 1 (2-inch) knob fresh ginger (peeled)
- 2 teaspoons kosher
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 3 pounds chicken (skin-on) (I had a mix of dark meat: wings, drumsticks and thighs)
- 1 lime (for garnish)
- 10 cilantro leaves (for garnish)
At a glance
PER SERVING · TIME 510M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8h
- Cook
- 30m
- Sodium
- 1576mg
- 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
- 806mg
- Calcium
- 84mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 480M
- SODIUM
- 1576MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.