My Jamaican Jerk Chicken

Name: My Jamaican Jerk Chicken
Total time: 2700 s
Yield: 5 servings
Cuisine: American
Ingredients: 4 pounds chicken (you can use any cut you prefer); 1/2 cup soy sauce; 1/4 cup vegetable oil; 1/4 cup vinegar; 2 tablespoons brown sugar; 2 tablespoons dried thyme; 2 tablespoons ground allspice; 2 tablespoons garlic powder; 1 tablespoon ground black pepper; 1 tablespoon onion powder; 1 tablespoon ground cinnamon; 1 tablespoon ground nutmeg; 1 tablespoon salt; 2 Scotch bonnet peppers, finely chopped (you can use jalapeño or habanero peppers as a substitute); 2 tablespoons fresh ginger, finely chopped

Dish Discoveries @DishDiscoveries

My Jamaican Jerk Chicken

Dish Discoveries @DishDiscoveries

Saved

Ingredients

45 mins

5 servings

4 poundschicken (you can use any cut you prefer)
1/2 cupsoy sauce
1/4 cupvegetable oil
1/4 cupvinegar
2 tablespoonsbrown sugar
2 tablespoonsdried thyme
2 tablespoonsground allspice
2 tablespoonsgarlic powder
1 tablespoonground black pepper
1 tablespoononion powder
1 tablespoonground cinnamon
1 tablespoonground nutmeg
1 tablespoonsalt
2Scotch bonnet peppers, finely chopped (you can use jalapeño or habanero peppers as a substitute)
2 tablespoonsfresh ginger, finely chopped

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Steps

45 mins

1

In a large bowl, mix together the soy sauce, vegetable oil, vinegar, brown sugar, thyme, allspice, garlic powder, black pepper, onion powder, cinnamon, nutmeg, salt, Scotch bonnet peppers, and ginger.
2

Add the chicken to the bowl and toss until it is evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight for best results).
3

Preheat your grill to medium-high heat. Remove the chicken from the marinade and shake off any excess.
4

Grill the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
5

Once the chicken is cooked, remove it from the grill and let it rest for 5-10 minutes before serving.