Jamaican jerk chicken
4 servings
60 minutes
Jerk chicken in Jamaican marinade is a vibrant, spicy, and juicy dish inspired by Jamaican meat preparation traditions. The jerk marinade, rich in the aromas of allspice, ginger, cinnamon, and nutmeg, gives the chicken a deep flavor with a hint of caramel sweetness from brown sugar and pineapples. The heat of jalapeño adds zest but can be adjusted to taste. Potatoes and pineapples provide softness and balance to the side dish, complementing the spicy chicken with tender sweet notes. This dish is perfect for a cozy dinner or special occasion, delighting with its rich flavor nuances and appetizing texture.
1
Chop ginger, garlic, green onion, and jalapeño.
- Grated ginger: 50 g
- Garlic: 4 cloves
- Spring onion: 6 pieces
- Jalapeno pepper: 2 pieces
2
Remove the seeds from the jalapeños beforehand to keep the sauce from being too spicy.
- Jalapeno pepper: 2 pieces
3
Mix all ingredients in a food processor or blender to get a thick sauce. You should end up with about 150 g of sauce, enough for 8-12 pieces of chicken. Be careful with the spiciness; we recommend starting with a small amount of jalapeño seeds and gradually increasing to achieve the desired heat. The resulting sauce can be stored in the refrigerator.
- Vegetable oil: 50 ml
- Brown sugar: 80 g
- Ground allspice: 60 g
- Grated ginger: 50 g
- Soy sauce: 50 ml
- Ground cinnamon: 20 g
- Ground nutmeg: 10 g
- Spring onion: 6 pieces
- Jalapeno pepper: 2 pieces
- Garlic: 4 cloves
- Freshly squeezed lime juice: 30 ml
- Thyme: 10 g
- Bay leaf: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Mix chicken pieces with seasoning and cover the dish.
- Ground allspice: 60 g
- Ground cinnamon: 20 g
- Ground nutmeg: 10 g
- Thyme: 10 g
- Salt: to taste
- Ground black pepper: to taste
5
If possible, let the chicken marinate overnight in spices.
6
Preheat the oven to 200 degrees.
7
Place potatoes and pineapples on a medium-sized baking tray.
- Pineapple: 250 g
- Sweet potato: 750 g
8
Add vegetable oil and spread everything evenly on the bottom of the baking tray.
- Vegetable oil: 50 ml
9
Place the pieces of chicken on top of the pineapples and potatoes.
- Chicken thighs: 4 pieces
10
Bake the dish for 45–55 minutes until the chicken is cooked and the potatoes are soft.
- Chicken thighs: 4 pieces
- Sweet potato: 750 g
11
Serve the finished dish with boiled rice.
- Freshly squeezed lime juice: 30 ml
