Jamaican Jerk Chicken

 Jamaican Jerk Chicken (Halal)

Servings: 4
Preparation Time: 15 minutes (plus marinating time)
Cooking Time: 45–60 minutes

Ingredients

For the Marinade:

• 1 tablespoon allspice (ground)

• 1 tablespoon dried thyme

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon ground black pepper

• 1 teaspoon salt

• 2 tablespoons brown sugar

• 4 garlic cloves, minced

• 1 small onion, chopped

• 2 spring onions (green onions), chopped

• 1 to 2 Scotch bonnet peppers (adjust to taste), seeded for less heat

• Juice of 1 lime

• 2 tablespoons soy sauce (use halal-certified)

• 2 tablespoons vinegar (white or apple cider)

• 2 tablespoons olive oil

• 1 tablespoon fresh ginger, grated

For the Chicken:

• 1.2 to 1.5 kg halal chicken thighs, drumsticks, or bone-in pieces, skin on or off as preferred

Instructions

1. Prepare the Marinade

In a blender or food processor, combine all the marinade ingredients. Blend until you get a smooth paste. Taste and adjust seasoning if needed.

2. Marinate the Chicken

Place the chicken pieces in a large bowl or ziplock bag. Pour the marinade over the chicken, making sure all pieces are well coated. Cover and refrigerate for at least 4 hours, ideally overnight for best flavor.

3. Cook the Chicken

You can grill, bake, or pan-sear the chicken:

Grilling:
Preheat your grill to medium-high heat. Cook the chicken for about 6 to 8 minutes per side, or until the internal temperature reaches 74°C (165°F) and juices run clear.

Oven-Baking:
Preheat your oven to 200°C (400°F). Place the chicken on a baking tray lined with foil or parchment. Bake for 40 to 50 minutes, flipping once halfway through, until fully cooked and slightly charred on the edges.

Pan-Searing:
Heat a grill pan or skillet over medium-high heat. Add a bit of oil and cook chicken in batches until nicely browned and cooked through.

4. Serve

Serve hot with traditional sides like rice and peas, fried plantains, or a fresh tropical salad.

Tips

• For extra smokiness, add a splash of liquid smoke or use a charcoal grill.

• If Scotch bonnet peppers are unavailable, habanero or a mix of chili and sweet peppers can be used as substitutes.

• Always ensure your soy sauce and other condiments are halal-certified.