Bobby Flay Jerk Chicken Recipe

This Bobby Flay Jerk Chicken Recipe is a spicy and aromatic recipe, which is made with Scotch bonnet peppers and fresh ginger. It’s the perfect summer grilling recipe, ready in about 24 hours (including marinating time).

Bobby Flay Jerk Chicken Ingredients

For the Jerk Marinade:

• 1/2 cup vegetable oil
• 1 onion, coarsely chopped
• 2 scallions, 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

For the Chicken:

• 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: Place the vegetable oil, onion, scallions, Scotch bonnet pepper, ginger, garlic, thyme, vinegar, brown sugar, cinnamon, nutmeg, cloves, allspice, salt, pepper, and lime juice into a food processor. Puree until the mixture is almost smooth.
2. Marinate the Chicken: Pierce the chicken pieces all over with a fork to create tiny holes; this helps the marinade penetrate deep into the meat. Place the chicken in a large shallow baking dish or a resealable plastic bag. Pour the marinade over the chicken and rub it in thoroughly, ensuring every piece is coated.
3. Refrigerate: Cover the dish (or seal the bag) and refrigerate for 24 to 48 hours. This long marinating time is the secret to the best flavor.
4. Preheat the Grill: When ready to cook, get your outdoor grill hot and ready (medium-high heat). Oil the grates lightly.
5. Grill the Chicken: Remove the chicken from the marinade, shaking off the excess. Place the chicken on the hot grill, skin-side down first. Grill for 5 to 6 minutes on each side, or until the skin is charred and crispy and the chicken is cooked through (internal temperature reaches 165°F).
6. Make the Mango-Cilantro Relish: While the chicken grills, prepare the relish. In a medium bowl, mix the diced mangoes, red onion, cilantro, lime juice, and orange juice. Season to taste with salt and pepper.
7. Serve: Serve the hot jerk chicken immediately, topped with a generous spoonful of the cool mango-cilantro relish.

Recipe Tips

• Handle Scotch Bonnets with Care: Scotch bonnet peppers are extremely hot. Wear kitchen gloves when chopping and handling them to avoid burning your skin or eyes. If you can’t find them, Habanero peppers are the closest substitute in heat and flavor.
• Why marinate for so long? Jerk marinade is potent, but it needs time to tenderize the meat and infuse that signature spicy, allspice-heavy flavor all the way to the bone. 24 hours is good, but 48 hours is even better.
• How to prevent burning: The sugar in the marinade can burn quickly on a hot grill. Grill over medium-high heat, not screaming high heat. If the outside is getting too dark before the inside is cooked, move the chicken to a cooler part of the grill (indirect heat) to finish cooking.
• Pierce the chicken: Don’t skip piercing the chicken with a fork. This technique allows the marinade to get past the skin and season the meat underneath.

What To Serve With Jerk Chicken

This spicy, flavorful chicken needs cool, starchy, or sweet sides to balance the heat.

• Jamaican Rice and Peas (coconut rice with kidney beans)
• Fried Plantains
• A cool cucumber salad
• Grilled Corn on the Cob
• Coleslaw

How To Store Jerk Chicken

• Refrigerate: Store leftover cooked chicken and the mango relish in separate airtight containers in the refrigerator for up to 3 days.
• Reheat: Reheat the chicken in a 350°F oven or on the grill until warmed through to keep the skin crispy.
• Freeze: You can freeze the marinated, raw chicken in the bag for up to 3 months. Thaw in the fridge before grilling.

Bobby Flay Jerk Chicken Nutrition Facts

(Per serving, assuming 4 servings)

• Calories: ~480 kcal
• Total Fat: 28g
• Saturated Fat: 6g
• Cholesterol: 140mg
• Sodium: 550mg
• Total Carbohydrate: 18g
• Dietary Fiber: 2g
• Sugars: 14g
• Protein: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Chicken And Dumplings Recipe
• Bobby Flay Chicken Thigh Recipe
• Bobby Flay Chicken Fajitas Recipe