Jamaican
Spicy Jamaican Jerk Chicken with Lime
This jerk chicken keeps the flavor profile classic: hot Scotch bonnet, fragrant allspice, thyme, garlic, and a little sweetness for balance. Roasting or grilling the chicken at high heat gives you charred edges, a sticky spice crust, and juicy meat underneath.
Gluten-FreeDairy-FreeHigh ProteinLow CarbMake Ahead
At a Glance
- Time
- 55 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Jamaican
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Blend the scallions, Scotch bonnet, onion, garlic, fresh ginger, thyme, allspice, cinnamon, nutmeg, brown sugar, tamari, lime juice, oil, salt, and black pepper into a thick, rough paste. Rub it all over the whole chicken, making sure to get under the skin and into the creases, then marinate for at least 2 hours or overnight for the deepest flavor.
- If grilling, heat the grill to medium-high and oil the grates. If roasting, heat the oven to 425 degrees F and set the chicken on a rack over a sheet pan. Either way, let the chicken sit at room temperature for 20 minutes before it hits the heat so it cooks evenly.
- Cook the chicken until the skin is deeply browned and the spice paste smells toasted, about 30 to 35 minutes total for butterflied chicken, turning once on the grill or rotating the pan in the oven. The edges should char in spots, but the surface should not burn before the center is cooked through.
- Keep cooking until the thickest part of the thigh reaches 175 degrees F and the juices run clear. Rest the chicken for 10 minutes so the meat stays juicy instead of spilling onto the cutting board.
- Carve and serve with lime wedges. The chicken should taste fiery and fragrant, with the allspice and thyme still noticeable under the heat.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally dairy-free. For gluten-free, use tamari instead of soy sauce and verify the jerk seasoning and bottled sauces are labeled gluten-free.