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foodie_mette on Instagram: "🇯🇲Jamaican jerk chicken with rice’n’peas, festivals and mango salad. I’ve taken my time perfecting this one, and so happy with how it turned out - it’s packed with flavor and tastes incredible. Traditionally, jerk chicken is cooked over a grill, but If you don’t have access to a grill like me, this recipe will still get you all the flavor and that authentic jerk result.🔥🔥 Ingredients: Jerk chicken * 3–4 lbs/1.5-2 kg chicken, I used a mix of thighs and drums * scallions, green part * 1 medium onion * garlic cloves * 1-2 Scotch bonnet peppers (or habanero) * fresh thyme leaves * whole allspice berries * fresh ginger, grated * whole cloves * freshly grated nutmeg * ground cinnamon * black peppercorns * 2 tsp salt * 2 tbsp brown sugar * 2 tbsp soy sauce * Juice of 1 lime * 2 tbsp neutral oil * 1 tbsp browning sauce * 1 tbsp apple cider vinegar Instructions: 1. Lightly toast the black peppercorns, allspice berries, and cloves in a dry pan over medium heat until fragrant. 2. Grate the nutmeg and grind the toasted spices in a mortar until finely crushed. 3. Add all jerk paste ingredients, including the ground spices, into a food processor. Blend until smooth, adding a little oil if needed. 4. Wash and pat the chicken completely dry, then add the jerk paste and mix well to fully coat. Rub the marinade under the skin as well for deeper flavor. 5. Marinate for 24 hours for maximum flavor, or 4–6 hours minimum. Oven method: 1. Preheat oven to 350°F / 180°C (fan) 2. Place marinated chicken on a rack set over a baking tray. 3. Bake at 350°F / 180°C for about 55–60 minutes, turning once halfway through cooking. 4. In the last 5-10 minutes of the total cook time, switch to broil/grill mode to finish. Let the chicken develop deep charred, caramelized edges. Watch closely to prevent burning. Rest for 5–10 minutes before serving - If you have access to an outdoor grill, definitely grill instead of oven for the most authentic flavor. Ran out of space in the caption to recipes for rice, festivals, jerk bbq and mango salad will be in the comments ❤#jamaicanfood #summermeals #dinnerinspo"
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foodie_mette on Instagram: "🇯🇲Jamaican jerk chicken with rice’n’peas, festivals and mango salad. I’ve taken my time perfecting this one, and so happy with how it turned out - it’s packed with flavor and tastes incredible. Traditionally, jerk chicken is cooked over a grill, but If you don’t have access to a grill like me, this recipe will still get you all the flavor and that authentic jerk result.🔥🔥 Ingredients: Jerk chicken * 3–4 lbs/1.5-2 kg chicken, I used a mix of thighs and drums * scallions, green part * 1 medium onion * garlic cloves * 1-2 Scotch bonnet peppers (or habanero) * fresh thyme leaves * whole allspice berries * fresh ginger, grated * whole cloves * freshly grated nutmeg * ground cinnamon * black peppercorns * 2 tsp salt * 2 tbsp brown sugar * 2 tbsp soy sauce * Juice of 1 lime * 2 tbsp neutral oil * 1 tbsp browning sauce * 1 tbsp apple cider vinegar Instructions: 1. Lightly toast the black peppercorns, allspice berries, and cloves in a dry pan over medium heat until fragrant. 2. Grate the nutmeg and grind the toasted spices in a mortar until finely crushed. 3. Add all jerk paste ingredients, including the ground spices, into a food processor. Blend until smooth, adding a little oil if needed. 4. Wash and pat the chicken completely dry, then add the jerk paste and mix well to fully coat. Rub the marinade under the skin as well for deeper flavor. 5. Marinate for 24 hours for maximum flavor, or 4–6 hours minimum. Oven method: 1. Preheat oven to 350°F / 180°C (fan) 2. Place marinated chicken on a rack set over a baking tray. 3. Bake at 350°F / 180°C for about 55–60 minutes, turning once halfway through cooking. 4. In the last 5-10 minutes of the total cook time, switch to broil/grill mode to finish. Let the chicken develop deep charred, caramelized edges. Watch closely to prevent burning. Rest for 5–10 minutes before serving - If you have access to an outdoor grill, definitely grill instead of oven for the most authentic flavor. Ran out of space in the caption to recipes for rice, festivals, jerk bbq and mango salad will be in the comments ❤#jamaicanfood #summermeals #dinnerinspo"

  • This is a Jamaican jerk chicken recipe with rice’n’peas, festivals, and mango salad mentioned as accompaniments.
  • The chicken marinade uses a blend of scallions, onion, garlic, Scotch bonnet peppers, thyme, allspice, ginger, cloves, nutmeg, cinnamon, and black peppercorns.
  • The marinade also includes salt, brown sugar, soy sauce, lime juice, neutral oil, browning sauce, and apple cider vinegar.
  • Spices like peppercorns, allspice, and cloves are lightly toasted before blending for more flavor.
  • The jerk paste is made smooth in a food processor after grinding the toasted spices.
  • The chicken should be dried well, coated in the jerk paste, and rubbed under the skin for deeper flavor.
  • Marinating time is 24 hours for best results, with 4–6 hours as the minimum.
  • The oven method bakes the chicken at 350°F / 180°C for about 55–60 minutes on a rack over a baking tray.
  • The chicken is broiled or grilled for the last 5–10 minutes to create charred, caramelized edges.
  • The recipe notes that grilling outdoors is more authentic, but the oven method still delivers strong jerk flavor.

⊙ Ingredients

  • 3–4 lbs chicken 1.5-2 kg; used a mix of thighs and drums
  • scallions green part
  • 1 onion medium
  • garlic cloves
  • 1-2 Scotch bonnet peppers or habanero
  • fresh thyme leaves
  • whole allspice berries
  • fresh ginger grated
  • whole cloves
  • nutmeg freshly grated
  • ground cinnamon
  • black peppercorns
  • 2 tsp salt
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 lime juice Juice of 1 lime
  • 2 tbsp neutral oil
  • 1 tbsp browning sauce
  • 1 tbsp apple cider vinegar

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