Smoky, spicy, and irresistibly aromatic, this Caribbean Jerk Chicken brings the warmth and rhythm of island cooking straight to your grill. Marinated overnight in a bold mix of Scotch bonnet peppers, allspice, muscovado sugar, lime, and dark rum, the chicken turns deeply flavorful—sweet, fiery, and fragrant all at once. The muscovado sugar adds a subtle molasses note that caramelizes beautifully on the grill, while the spices infuse every bite with tropical complexity. Perfect for summer cookouts or any time you want to add a little Caribbean sunshine to your table.
INGREDIENTS:
1 tablespoon cracked black peppercorns
3/4 teaspoon grated nutmeg
1 1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons salt
1/4 cup muscovado or dark brown sugar
3 to 9 Scotch bonnet or habanero peppers, seeded and chopped
4 teaspoons minced garlic
1 tablespoon minced ginger
2 bunches scallions, finely chopped (green and white parts)
1/2 cup oil
Zest and juice of 4 limes
1/4 cup white vinegar
1/2 cup dark rum
1 (4–6 lb) chicken, cut into 8 pieces or 5 lbs. chicken drumsticks
METHOD:
In a large bowl, whisk together the peppercorns, nutmeg, allspice, cinnamon, cloves, salt, sugar, peppers, garlic, ginger, scallions, oil, lime zest and juice, vinegar, and rum until well blended.
Place the chicken pieces in a large resealable plastic bag or glass dish. Pour the marinade over the chicken, turning to coat evenly. Press out any air, seal tightly, and refrigerate for at least 12 hours, or up to 24 hours, to let the flavors fully develop.
Preheat your grill to medium-high heat and oil the grates. Remove the chicken from the marinade, shaking off excess. Grill the chicken over indirect heat (skin side down first) for about 35–45 minutes, turning occasionally, until the meat is cooked through and the internal temperature reaches 165°F.
Transfer the grilled chicken to a platter and let it rest for 5–10 minutes before serving to allow the juices to settle.
SUGGESTED SERVING IDEAS:
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Serve with grilled pineapple, mango salsa, or lime wedges for a fresh tropical finish.
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Pair with classic sides like rice and peas, fried plantains, or coconut slaw.
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For a festive touch, serve alongside cold Red Stripe beer or freshly squeezed limeade.
SOURCE: Adapted from a recipe in LA Times
