Spicy Jamaican Jerk Chicken (Grilled or Baked)

(Pictured above with Cool Coconut Rice)

Fire up the grill! That's what I would have done if I owned one, which is the traditional way to cook jerk chicken. That being noted, I believe that one should still be able to enjoy the spicy kick even if they have to resort to... other methods. This recipe details the way to prepare Jerk Chicken without a grill (hint: I used an oven) - but by all means, if you are able to, throw this over a fire and cook to your heart's desire!

Note: Authentic Jerk Chicken calls for Scotch Bonnet chilis, which are not available where I live. As a substitute, I am using 1 Habanero pepper in its place.

Note 2: While I do not use it in this recipe, some enjoy their jerk chicken to include the flavor of brown sugar. If this sounds appealing, add 2 tablespoons of it to your marinade.

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Prep Time: 10 Minutes | Cook Time: 40 Minutes [+ 12-24 hours to marinade] | Total Time: 50 Minutes

Special Equipment

• 1 Blender

• 2 Gallon Sized Ziplock Bags

• Two glass 9"x13" casserole dishes

• Aluminum Foil

Ingredients (US Standard)

• 1 cup White Onion, chopped

• 2 medium scallions, chopped

• 1 Habanero Pepper, stem removed (or substitute with Scotch Bonnet if available)

• 1 tbsp Minced Garlic

• 1 tbsp Chinese Five-Spice Powder (I purchased mine on Amazon)

• 1 tbsp Allspice Powder

• 1 tbsp Ground Pepper

• 1 tsp Dried Thyme

• 1tsp Nutmeg

• 1 tsp Salt (omit if Soy Sauce is not low sodium)

• 1/2 cup Low Sodium Soy Sauce (or use regular and omit salt)

• 1 tbsp Coconut Oil (or substitute with cooking oil of choice)

• 1 tbsp Brown Sugar, optional

• 3lb Chicken Breast, cut into 1-inch thick tenders

Method

1. Place all ingredients except for the chicken into a blender. Blend until fully combined and smooth. (Onion, scallions, habanero, garlic, chinese five-spice, allspice, pepper, thyme, nutmeg, salt, soy sauce, oil, and optional brown sugar).
   

2. Distribute the marinade evenly between (2) gallon sized ziplock bags.
   

3. Likewise, distribute the chicken evenly in both bags. Make sure bags are completely sealed and then massage the chicken through the bag, working to get it coated with the marinade.
   

4. Allow the chicken to marinade for 12-24 hours.
   

5. When ready to cook, preheat the oven to 425°F.
   

6. Coat both casserole dishes with aluminum foil. Add chicken evenly in each dish. Do not layer the chicken.
   

7. Use a spoon to lightly coat the chicken with remaining marinade. (You do not need to use all of the leftover marinade - just enough for a very light coat.)
   

8. Bake for 30 minutes. Remove from oven and enjoy.
   

9. Alternatively, cook chicken over a flaming grill.

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Nutritional Data (Without Brown Sugar)

Servings: 12

Serving Size: About 4oz of chicken

Calories: 293 | Protein: 31 | Carbs: 2 | Fiber: 0 | Fats: 17

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This recipe is derived from "Jamaican Jerk Chicken" by Food & Wine. Steps were rewritten to account for baking method.