I like to make chicken a lot because it’s low in fat and high in protein. It’s so versatile and can literally be used in so many recipes. Jerk Chicken has been on my “to try” list for quite some time so I was excited to try this recipe from Ziggy Marley.
A native of Jamaica, Marley said this delicious dish would keep the party going late into the night! Describing it as a joyful, celebratory dish, he speaks fondly of the hours spent in the kitchen with his mother and Auntie Viola.
I love family recipes and this one did not disappoint, however it is spicy so please be aware of that, and there’s a note at the end of the recipe to make it milder. The chicken is tender, juicy and full of flavor; add in a few side dishes and you have the perfect meal…enjoy!
- 1 whole chicken, cut into pieces
- 2 Scotch bonnet peppers, seeds removed*
- 1 tablespoon salt, or to taste
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 4 garlic cloves
- 1½ teaspoons thyme, dried
- 1 teaspoon fresh thyme
- ½ cup scallions, chopped
- 1 tablespoon coconut oil
- 1 lemon, sliced into 4 to 6 pieces
- Set aside chicken and lemon slices.
- Using food processor, blend remaining ingredients into a paste.
- Rub paste all over chicken.
- Grill chicken over medium or medium-high heat for 5 to 6 minutes on each side, or until thoroughly cooked.
- Serve with lemon slices.
- *Caution: These peppers are very hot. For milder rub, also remove pith and ribs.
Recipe and photo courtesy Ziggy Marley; it was featured in AARP Magazine
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