Bobby Flay Jerk Chicken

Bobby Flay’s Jerk Chicken is made with vegetable oil, onion, scallions, Scotch bonnet pepper, fresh ginger, garlic, fresh thyme, red wine vinegar, light brown sugar, ground cinnamon, nutmeg, ground cloves, allspice, salt, black pepper, and fresh lime juice. This delicious Jerk Chicken recipe makes a tasty dinner that takes about 30 minutes to cook and serves up to 4 people.

Ingredients Needed:

• 1/2 cup vegetable oil
• 1 onion, coarsely chopped
• 2 scallion, coarsely chopped
• 1 large Scotch bonnet pepper, stem and seeds removed
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, coarsely chopped
• 1 tablespoon finely chopped fresh thyme
• 2 tablespoons red wine vinegar
• 1 tablespoon light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• Pinch ground cloves
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh lime juice
• 4 chicken thighs, skin on, bone in
• 4 drumsticks, skin on

Mango-Cilantro Relish:

• 2 mangoes, peeled and diced
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped cilantro
• 3 tablespoons lime juice
• 3 tablespoons fresh orange juice
• Salt and freshly ground pepper

How To Make Jerk Chicken?

1. Prepare the Marinade: Puree all ingredients, except the chicken, in a food processor until almost smooth.
2. Marinate the Chicken: Pierce the chicken with a fork to create tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken.
3. Refrigerate: Cover and refrigerate for 24 to 48 hours for the best flavor.
4. Preheat the Grill: Get the grill hot and ready.
5. Grill the Chicken: Grill chicken on each side for 5 to 6 minutes or until cooked through.
6. Mango-Cilantro Relish: In a bowl, mix mangoes, red onion, cilantro, lime juice, and orange juice. Season to taste with salt and pepper

Recipe Tips:

• Marinate Fully: Marinate the chicken for 48 hours for the best flavor. This lets the marinade soak deeply into the meat.
• Use Gloves: Wear gloves when handling Scotch bonnet peppers to avoid irritation, as they are very hot.
• Pierce the Chicken: Pierce the chicken all over with a fork before marinating. This helps the marinade get into the meat.
• Preheat the Grill: Ensure the grill is hot before you start cooking. This will give the chicken a nice sear and cook it evenly.
• Check Temperature: Use a meat thermometer to ensure the chicken is fully cooked. It should reach 75°C (165°F) inside.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover jerk chicken cool until it reaches room temperature. Then, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days.
• Freeze: If you want to freeze the jerk chicken, let it cool to room temperature, then place it in a freezer-safe container or bag. It can be frozen for up to 3 months. To thaw, transfer it to the refrigerator overnight before reheating.
• Reheat: Place the jerk chicken on a microwave-safe plate. Cover with a microwave-safe lid or wrap. Heat on high for 2 to 3 minutes, checking halfway through. Stir or rearrange pieces if needed.

Nutrition Facts

Serving Size: 1 serving

• Calories: 576
• Total Fat: 35 grams
• Saturated Fat: 7 grams
• Cholesterol: 138 milligrams
• Sodium: 502 milligrams
• Carbohydrates: 35 grams
• Dietary Fiber: 4 grams
• Protein: 33 grams
• Sugar: 27 grams

Try More Bobby Flay Recipe:

• Bobby Flay Marry Me Chicken
• Bobby Flay Fried Chicken Sandwich
• Bobby Flay Peach Chicken
• Bobby Flay Baked Chicken Wings
• Bobby Flay Lemon Garlic Chicken Bites