Jamie Oliver Jamaican Jerk Chicken uses onion, green onions, garlic, habanero peppers, ginger, soy sauce, lime juice, brown sugar, thyme, allspice, nutmeg, cinnamon, and pepper. The recipe takes 4 hours and 30 minutes in total and serves 4 people.
More Jamie Oliver Recipe:
- Jamie Oliver Easy Chicken Biryani
- Jamie Oliver’s Turkey and Leek Pie
- Jamie Oliver Chickpea And Spinach Curry
🧡 Why You’ll Love This Jamaican Jerk Chicken Recipe:
- Explosive Flavors: Experience a burst of spicy, sweet, and savory notes in every bite.
- Quick Prep: Minimal preparation time makes it perfect for busy evenings.
- Healthy Choice: Loaded with lean protein and fresh ingredients.
❓ What Is Jamie Oliver Jamaican Jerk Chicken Recipe?
Jamie Oliver’s Jamaican Jerk Chicken is made with chicken legs and thighs marinated in a blend of onion, green onions, garlic, habanero peppers, ginger, soy sauce, lime juice, brown sugar, thyme, allspice, nutmeg, cinnamon, and pepper, then grilled to perfection.
🍗 Jamie Oliver Jamaican Jerk Chicken Ingredients
- 1 medium onion roughly chopped
- 6 green onions roughly chopped
- 4 cloves garlic peeled
- 2 habanero peppers stem were removed see notes
- 1-inch piece of ginger peeled and roughly chopped see notes
- 3 tablespoons soy sauce
- 2 limes juiced
- 2 tablespoons brown sugar
- 1 tablespoon fresh thyme leaves
- 3 teaspoons allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 2 ½ -3 lbs. bone in skin on chicken legs or thighs
🍛 How To Make Jamie Oliver Jamaican Jerk Chicken
- Combine onion, green onions, garlic, habanero peppers, ginger, soy sauce, lime juice, brown sugar, thyme, allspice, nutmeg, cinnamon, and pepper in a food processor and pulse to mix.
- Pour the mixture into a sealable bag, add chicken legs and thighs, and marinate in the refrigerator for 3-4 hours.
- Preheat the grill to medium-high heat, remove the chicken from the marinade with tongs, and discard the marinade.
- Grill the chicken over direct heat until charred, then move to indirect heat and cook until the internal temperature reaches 165°F.
💭 Recipe Tips
- Maximize Flavor: Marinate the chicken overnight for an even richer taste.
- Even Chopping: Roughly chop the onions and ginger to ensure they blend well in the food processor.
- Control Heat: Adjust the number of habanero peppers to suit your spice preference.
🍛 What To Serve With Jamaican Jerk Chicken?
Pair Jamaican Jerk Chicken with Egg Fried Rice, Jollof Rice, Rice Salad, Butternut Squash Salad, Green Bean Salad, Sardine Spaghetti, Pasta Amatriciana, Prawn And Chorizo Orzo, and Vegan Shepherd’s Pie.
🎚 How To Store Leftovers Jamaican Jerk Chicken?
- In the fridge: Store leftovers jamaican jerk chicken in an airtight container for 3 days.
- In the freezer: Freeze leftovers jamaican jerk chicken in a sealed container for 3 months.
🥵 How To Reheat Leftovers Jamaican Jerk Chicken?
- In the oven: Reheat leftovers jamaican jerk chicken for 5 minutes at 350°F.
- In the microwave: Heat leftovers jamaican jerk chicken on high for 2-3 minutes.
- On the stove: Warm leftovers jamaican jerk chicken in a pan over medium heat for 3 minutes.
- In the air-fryer: Reheat leftovers jamaican jerk chicken for 3 minutes at 375°F.
FAQ’S:
What Should I Do If The Chicken Is Too Spicy?
If the Jamaican Jerk Chicken turns out too spicy, you can balance the heat by serving it with cooling sides like coleslaw, avocado slices, or a yogurt-based sauce.
Can I Use Dried Ginger Instead Of Fresh Ginger?
Yes, you can substitute dried ginger for fresh ginger in the Jamaican Jerk Chicken marinade.
How Can I Make Jamaican Jerk Chicken Crispy?
To achieve crispy Jamaican Jerk Chicken, grill it over direct heat until charred on the outside, then move it to indirect heat to finish cooking.
How Can I Prevent The Chicken From Sticking To The Grill?
To prevent the chicken from sticking to the grill, ensure the grill grates are well-oiled before cooking.
More Jamie Oliver Recipe:
Jamie Oliver Jamaican Jerk Chicken Nutrition Facts
- Calories: 64
- Total Fat: 4.1g
- Saturated Fat: 0.9g
- Trans Fat: 0g
- Polyunsaturated Fat: 1.5g
- Monounsaturated Fat: 1.4g
- Cholesterol: 17mg
- Sodium: 139mg
- Total Carbohydrates: 1.2gg
- Dietary Fiber: 0.2g
- Sugars: 0.6g
- Protein: 5.4g
- Potassium: 64.5mg