Get ready to transform your kitchen into a Caribbean culinary paradise with this mouthwatering Jamaican Jerk Chicken recipe! Imagine tender, spice-rubbed chicken with a perfect char, topped with a vibrant, zesty papaya salsa that will transport you straight to the sunny beaches of Jamaica. This isn't just a meal - it's a flavor explosion that will make your dinner guests beg for your secret recipe!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Jamaican
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 tablespoons jerk seasoning
- 1 papaya, diced
- 1 red onion, finely chopped
- 1 lime, juiced
- Salt to taste
- Pepper to taste
Instructions
- Begin by preparing the chicken thighs. Rinse them under cold water and pat them dry with paper towels. This helps the jerk seasoning adhere better.
- In a mixing bowl, combine the jerk seasoning with a tablespoon of olive oil (if desired) to create a marinade. Rub the mixture generously over the chicken thighs, ensuring they are well coated. Allow the chicken to marinate for at least 20 minutes, or up to overnight in the refrigerator for more intense flavor.
- While the chicken is marinating, prepare the papaya salsa. Start by dicing the papaya into small cubes. Make sure to remove the seeds and skin before dicing.
- Next, finely chop the red onion and add it to the bowl with the diced papaya. Squeeze the juice of one lime over the mixture and gently toss everything together. Season with salt and pepper to taste. Set aside to allow the flavors to meld.
- Preheat your grill or oven to medium-high heat. If using a grill, lightly oil the grates to prevent sticking. If using an oven, line a baking sheet with aluminum foil for easier cleanup.
- Once the grill is hot, place the marinated chicken thighs on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred. If using the oven, place the chicken on the prepared baking sheet and bake for approximately 35-40 minutes, turning halfway through for even cooking.
- Once the chicken is cooked through, remove it from the grill or oven and let it rest for about 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
- To serve, place the grilled jerk chicken on a platter and top with the fresh papaya salsa. Enjoy your flavorful Jamaican jerk chicken with papaya salsa alongside rice and peas or your favorite side dishes.
Tips
- Marination is Key: For the most intense flavor, let your chicken marinate overnight. The longer the jerk seasoning sits, the more deeply the spices will penetrate the meat.
- Temperature Matters: Always use a meat thermometer to ensure your chicken reaches 165°F (75°C). This guarantees both safety and juiciness.
- Grill vs. Oven: While grilling gives the most authentic smoky flavor, a hot oven can also produce excellent results. If using an oven, use the broil setting for the last few minutes to achieve those beautiful char marks.
- Fresh Salsa Tip: Prepare the papaya salsa just before serving to keep it fresh and vibrant. The lime juice helps prevent browning and adds a bright, citrusy note.
- Spice Level Control: Adjust the jerk seasoning to your heat preference. For a milder version, use less seasoning or choose a mild jerk blend.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 140mg
