Jamaican Jerk Chicken

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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1 Tbsp. allspice, ground
1 Tbsp. thyme, dried
6 cloves garlic, peeled and crushed
2 Tbsp. fresh ginger, peeled and chopped
2 Tbsp. dark brown sugar
1 tsp cinnamon, ground
6-7 whole fresh habanero chiles
1/2 tsp. cayenne pepper
1/2 tsp. black pepper, freshly ground
1/4 cup olive oil
1/3 cup green onions, sliced
1/4 cup red wine vinegar
2-4 Tbsp. lime juice
6 pounds chicken parts

Combine all the ingredients except the chicken into a food processor or blender. Process until smooth. Place the chicken pieces in a large glass pan and rub with the marinade. Lift the skins on the chicken pieces and rub the marinade underneath. Cover with plastic wrap and refrigerate for 2 hours or longer.

Place the chicken pieces on the grill, skin side down. Baste the pieces frequently and turn every 10 minutes or so, cooking until the chicken pieces are well done. Add some hardwood chips for a smokier flavor!