Caribbean Jalapeno Jerk Chicken: Spicy Twist on a Classic Recipe

The Jerkyest Chicken Around 🍗

Prep Time: 5 hours | Cook Time: 30 minutes | Total Time: 5 hours 30 minutes
Servings: 4 | Calories: 795.7 per serving

Description:

Craving the vibrant flavors of the Caribbean but need to dial down the heat? Fear not! This recipe delivers all the punch of traditional jerk chicken with a clever twist – substituting fiery scotch bonnet peppers with milder jalapenos. The result? A mouthwatering dish that’s perfect for a weeknight dinner or a satisfying lunch. Get ready to tantalize your taste buds with this irresistible culinary creation!

Ingredients:

1 1/2 tsp ground allspice
1 1/2 tsp dried thyme
3/4 tsp cayenne pepper
1 tsp fresh ground black pepper
1 tsp ground sage
1 tsp ground nutmeg
1 tsp ground cinnamon
2 tsp salt
1 1/2 tsp garlic powder
1 1/3 tsp sugar
3 tbsp olive oil
3 tbsp canola oil
6 tbsp soy sauce
1 tbsp white vinegar
3 tbsp fresh lime juice
1 scotch bonnet pepper (or substitute with jalapenos for milder heat)
3 green onions
3 cloves fresh garlic
1 whole chicken, cut into serving pieces

Instructions:

Mix the Marinade: In a large bowl, combine the ground allspice, dried thyme, cayenne pepper, fresh ground black pepper, ground sage, ground nutmeg, ground cinnamon, salt, garlic powder, and sugar. Stir well to ensure all the spices are evenly distributed.
Prepare the Chicken: Wash and pat dry the chicken pieces. If using a whole chicken, cut it into serving pieces.
Marinate the Chicken: Add the olive oil, canola oil, soy sauce, white vinegar, and fresh lime juice to the bowl of spices. Finely chop the scotch bonnet pepper (or jalapenos for a milder version), green onions, and fresh garlic cloves, then add them to the bowl. Mix everything together thoroughly.
Coat the Chicken: Place the chicken pieces in the marinade, ensuring they are well coated on all sides. Cover the bowl with plastic wrap and refrigerate for 4 to 5 hours, allowing the flavors to infuse into the meat.
Cook the Chicken: After marinating, heat a skillet or grill pan over high heat. Once hot, add a drizzle of oil to prevent sticking. Remove the chicken pieces from the marinade, allowing any excess to drip off, then place them in the skillet. Cook for about 3 minutes on each side, or until the chicken is cooked through and has a deliciously charred exterior.
Serve and Enjoy: Once cooked, transfer the jerk chicken to a serving platter. Garnish with fresh lime wedges and chopped cilantro, if desired. Serve alongside traditional Caribbean sides like rice and beans for a complete meal.

Nutritional Information (per serving):

Calories: 795.7
Total Fat: 56.2g
Saturated Fat: 12.4g
Cholesterol: 172.5mg
Sodium: 5169.1mg
Total Carbohydrates: 23.5g
Dietary Fiber: 3.6g
Total Sugars: 11.7g
Protein: 47.8g

Tips:

For an extra kick of flavor, add a splash of dark rum to the marinade.
If you’re short on time, you can marinate the chicken for as little as 1 hour, but for the most intense flavor, aim for the full 4 to 5 hours.
Don’t overcrowd the skillet when cooking the chicken – this ensures even cooking and a beautifully caramelized exterior.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat gently in the microwave or oven before serving.

With its tantalizing blend of spices and succulent, juicy chicken, this recipe is sure to become a favorite in your culinary repertoire. So fire up the grill, gather your ingredients, and get ready to savor the flavors of the Caribbean with every delicious bite! 🌶️🍗