Ingredients
Scale
- 1/2 cup Walkerswood jerk chicken seasoning
- 1 lb chicken, cut into pieces (bone-in preferred)
- 1/4 cup green onions (scallions), chopped
- 2 cloves garlic, minced
- 2 Scotch bonnet peppers, chopped (seeds removed for less heat)
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Gather all the fresh ingredients.
- Blend the Walkerswood jerk chicken seasoning, green onions, garlic, Scotch bonnet peppers, soy sauce, brown sugar, vegetable oil, and lime juice in a bowl until smooth.
- Marinate the chicken pieces in the jerk sauce for at least 4 hours or overnight in the fridge.
- Preheat the grill to medium-high heat and cook the marinated chicken for 30-40 minutes, turning occasionally for a nice char.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the marinated chicken in freezer bags for up to 3 months.
- Serve with rice and peas, fried plantains, or mango salsa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Caribbean
- Diet: Gluten-Free
Nutrition
- Serving Size: 100g
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg