Jerk Chicken is a staple of Jamaican cuisine, renowned for its blend of spices and its unmistakable smoky flavor. Originating from the culinary traditions of the Maroons (descendants of enslaved Africans), this dish relies on an explosive marinade where Scotch Bonnet peppers (which can be substituted with cayenne pepper), cinnamon, thyme, and nutmeg combine for a truly spicy result. Traditionally, the chicken is grilled over chili wood, giving it a unique, slightly caramelized flavor. This gluten-free recipe allows you to recreate authentic Jerk Chicken at home, whether on the barbecue or in the oven. You can serve it with coconut rice, plantains, or grilled vegetables. So, if you love spicy food, take on the challenge and immerse yourself in authentic Jamaican flavors with this irresistible recipe!

The jerk chicken: a delicious Jamaican recipe for epicated chicken

Jamaica

Print the recipe

Pin Recipe

Difficulty: Beginner Special regime:

Naturally gluten-free

Cooking method: Traditional

Ingredients

Servings

• 4 chicken thighs
• 2 Scotch Bonnet peppers (or hot peppers or cayenne pepper)
• 2 cloves of garlic
• 2 tablespoons of apple cider vinegar
• 2 tbsp tamari sauce (or gluten-free soy sauce)
• 1 tablespoon of olive oil
• 2 tablespoons of lime juice
• 1 Tbsp of honey
• 1 tablespoon of dried thyme
• 1 tsp grated nutmeg
• 1 tsp ground cinnamon
• 1 tsp grated fresh ginger
• 1 tbsp smoked paprika
• 1 teaspoon of salt
• 1 tsp black pepper
• 1 tsp allspice (can be replaced with mixed spice)

Preparation

1. Prepare the marinade: In a blender, combine the chili, garlic, vinegar, tamari sauce, oil, lemon juice, honey, and all the spices. Blend until smooth.
2. Marinate the chicken: Lightly score the chicken skin and generously coat it with the marinade. Let it marinate for at least 4 hours (ideally overnight in the refrigerator).
3. Barbecue cooking: Grill the chicken over medium heat for about 30 to 40 minutes, turning it regularly so that it caramelizes well.
4. Oven cooking: Preheat the oven to 180°C and cook the chicken for 40 to 45 minutes, turning it halfway through. For a grilled effect, finish under the broiler for 5 minutes.

5. Enjoy: Serve with coconut rice, plantains, or a salad for an authentic Jamaican meal. I served mine with grilled potatoes and tomatoes. 

Keywords: gluten-free jerk chicken, Jamaican cuisine, spicy recipe, homemade jerk chicken, Jamaican marinade, gluten-free barbecue, Caribbean cuisine, spicy grilled chicken

Rate this recipe