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