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Caribbean cuisine boasts a rich tapestry of flavors, colors, and aromas that transport food lovers to sun-kissed shores and vibrant island cultures. With its emphasis on fresh ingredients, bold spices, and a variety of cooking techniques, Caribbean food is a celebration of life itself. Among the many culinary gems that the Caribbean has to offer, jerk chicken stands out as a quintessential dish that embodies the spirit of this lively region.

Jerk Chicken

Discover the vibrant flavors of the Caribbean with this Jerk Chicken Fiesta recipe! Perfect for gatherings, this dish showcases the rich history and bold spices of jerk cooking, making it a staple in Caribbean cuisine. Marinated in a tantalizing blend of allspice, thyme, and scotch bonnet peppers, every bite is a taste of tradition. Elevate your next BBQ with this culinary escape! #CaribbeanCuisine #JerkChicken #Grilling #Foodie #Recipe #FlavorsOfTheWorld #BBQ #CookingAtHome
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

2 tablespoons apple cider vinegar

1 medium onion, chopped

4 cloves garlic, minced

2 jalapeños, seeded and chopped

1 tablespoon fresh ginger, grated

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon dried thyme

1 teaspoon sugar

1 tablespoon soy sauce

Juice of 1 lime

Salt and pepper to taste

Sliced green onions and lime wedges for garnish

Instructions
 

Prepare the Marinade: In a blender or food processor, combine the olive oil, apple cider vinegar, chopped onion, minced garlic, chopped jalapeños, grated ginger, allspice, cinnamon, nutmeg, thyme, sugar, soy sauce, lime juice, and a generous pinch of salt and pepper. Blend until smooth.

    Marinate the Chicken: Place the chicken thighs in a large zip-top bag or a bowl. Pour the jerk marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the bowl, and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

      Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed; for a gas grill, bring it to a similar temperature.

        Grill Chicken: Remove the chicken from the marinade and let any excess drip off. Place the chicken thighs skin-side down on the grill. Cook for about 6-8 minutes, then flip and cook for another 6-8 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and charred.

          Rest and Garnish: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This helps the juices redistribute and keeps the chicken moist.

            Serve: Serve your jerk chicken hot, garnished with sliced green onions and lime wedges. Pair it with coconut rice and grilled vegetables for a complete Caribbean feast!

              Prep Time: 15 min | Total Time: 3 hours (including marination) | Servings: 4