Caribbean Jerk Chicken (Marinated 24 h, Grilled Over Charcoal)

Ingredients

• 8 pieces Chicken thighs, bone‑in, skin‑on (about 2 lb total; keep skin for crispness)
• 3 pieces Scotch bonnet peppers (Whole; remove seeds for less heat if desired)
• 2 tablespoons Fresh turmeric root (Finely grated; can use ground turmeric (1 tsp) if unavailable)
• 4 cloves Garlic cloves (Minced)
• 1 tablespoon Fresh ginger (Finely grated)
• 2 tablespoons Dark soy sauce (Adds umami and color)
• 2 tablespoons Lime juice (Freshly squeezed)
• 2 tablespoons Olive oil (Neutral‑flavored or extra‑virgin)
• 1 tablespoon Brown sugar (Balances heat)
• 1 teaspoon Salt (Fine sea salt)
• ½ teaspoon Black pepper (Freshly ground)
• to taste Hot pepper sauce (optional, for serving) (Scotch bonnet or Caribbean hot sauce)

Instructions

1. Make the jerk marinade

   In a large mixing bowl combine the grated turmeric, minced garlic, grated ginger, finely chopped scotch bonnet peppers (keep seeds if you like extra heat), dark soy sauce, lime juice, olive oil, brown sugar, salt and black pepper. Whisk until the sugar dissolves and the mixture is uniform.

   Time: PT15M

2. Marinate the chicken

   Place the chicken thighs in a zip‑top bag or shallow dish. Pour the marinade over the chicken, seal the bag (or cover the dish) and massage to coat each piece. Refrigerate for at least 24 hours, up to 48 hours for deeper flavor.

   Time: PT5M

3. Pre‑heat the grill

   Set up a charcoal grill for indirect medium heat (about 350°F / 175°C). Light the charcoal, let it ash over, then arrange coals to one side for a two‑zone setup.

   Time: PT10M

   Temperature: Medium heat (~350°F)

4. Grill first side

   Place the chicken thighs skin‑side down over the indirect zone. Close the lid and grill for 20 minutes, rotating halfway through. The skin should become golden‑brown and crisp.

   Time: PT20M

   Temperature: Medium heat (~350°F)

5. Grill second side & baste

   Flip the chicken to the flesh side, brush with the reserved raw marinade, and grill another 20 minutes, basting once halfway through. Chicken is done when internal temperature reaches 165°F (74°C).

   Time: PT20M

   Temperature: Medium heat (~350°F)

6. Rest and serve

   Remove the chicken from the grill and let rest for 5 minutes. Serve hot with a drizzle of hot pepper sauce if desired.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

22 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken thighs, bone‑in, skin‑on: Chicken drumsticks, Chicken leg quarters
• Instead of Scotch bonnet peppers: Habanero peppers, Thai bird chilies
• Instead of Fresh turmeric root: Ground turmeric
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Dark soy sauce: Tamari (gluten‑free)
• Instead of Lime juice: Lemon juice
• Instead of Olive oil: Vegetable oil, Canola oil
• Instead of Brown sugar: Honey, White sugar
• Instead of Salt: Kosher salt
• Instead of Black pepper: White pepper
• Instead of Hot pepper sauce (optional, for serving): Sriracha, Tabasco

Equipment Needed

• Large mixing bowl
• Whisk or fork
• Zip‑top freezer bag or shallow dish
• Charcoal grill or gas grill
• Tongs
• Basting brush (optional)
• Meat thermometer (optional)
• Cutting board
• Chef’s knife

Critical Steps — Do Not Skip

• Marinating the chicken for a full 24 hours (step 2).
• Grilling over medium heat without burning the skin (steps 4‑5).
• Basting with reserved raw marinade just before the end to add flavor without over‑cooking the sauce.

Chef Tips from the Video

• For an authentic smoky flavor, add a few wood chips (e.g., hickory) to the charcoal.
• If you don’t have a grill, finish the chicken under a broiler after searing in a hot skillet.
• Serve with a side of coconut rice or grilled pineapple for a complete Caribbean meal.

Troubleshooting

Storage

Refrigerator: Store cooked chicken in an airtight container for up to 3 days.

Freezer: Raw marinated chicken can be frozen in the bag for up to 2 months; thaw in the fridge before grilling.

Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the marinade up to 2 days in advance; store in the fridge.
• Marinate the chicken the night before cooking to save time on the day of serving.
• The reserved raw marinade can be boiled for 5 minutes and used as a safe basting sauce if you’re concerned about raw poultry exposure.