Picture yourself on a sun-drenched Caribbean beach, the tantalizing aroma of spices and smoke wafting through the air. That’s the experience we’re bringing to your backyard with this mouthwatering Homemade Grilled Jerk Chicken with Lime recipe!
Ingredients (Serves 2-3)
For the chicken:
- 4-6 chicken thighs or drumsticks, skin-on
- 2 limes, juiced
For the jerk seasoning (medium heat):
- 2 scotch bonnet peppers, seeded (adjust for desired heat)
- 4 green onions, roughly chopped
- 3 cloves garlic, peeled
- 1 tbsp fresh thyme leaves
- 1 tbsp brown sugar
- 1 tsp allspice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
Instructions
- Prepare the jerk seasoning: In a food processor, combine all seasoning ingredients and blend until smooth. The aroma will transport you straight to Jamaica!
- Marinate the chicken: Place chicken pieces in a large zip-lock bag. Pour in the lime juice and jerk seasoning. Massage the bag to ensure even coating. Refrigerate for 2-4 hours, allowing the flavors to meld and infuse the meat.
- Preheat the grill: Set your grill to medium-high heat. If using charcoal, consider adding some soaked pimento wood chips for an authentic smoky flavor.
- Grill the chicken: Remove chicken from the marinade and grill for about 20-25 minutes, turning occasionally. The skin should be crispy and charred in spots, while the meat remains juicy inside. Cook until the internal temperature reaches 165°F (74°C).
- Rest and serve: Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring maximum flavor in every bite.
Serving Suggestion
Pair your jerk chicken with traditional Jamaican rice and peas. The creamy coconut-infused rice perfectly complements the spicy, smoky chicken. Garnish with lime wedges and fresh cilantro for a pop of color and zesty flavor.
Tips and Variations
- Spice it up: For a fiery kick, leave some seeds in the scotch bonnet peppers. Remember, a little goes a long way!
- Make extra seasoning: The jerk paste keeps well in the fridge for up to a week. Use it on shrimp, pork, or even vegetables for a Caribbean twist.
- Indoor cooking: No grill? No problem! You can bake the chicken in a 375°F (190°C) oven for about 30-35 minutes, finishing under the broiler for that signature char.
This Homemade Grilled Jerk Chicken with Lime is more than just a meal; it’s a mini-vacation for your taste buds. The bold flavors, the smoky aroma, and the tender, juicy meat will have you coming back for seconds (and thirds!). So fire up that grill, and let’s bring a taste of the Caribbean to your dinner table tonight!
