Description
Spicy Jamaican jerk chicken served with a sweet and tangy stone fruit sauce.
Ingredients
Scale
- 2 pounds chicken pieces (thighs or breasts)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (or to taste)
- 2 scotch bonnet peppers, minced (remove seeds for less heat)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup mixed stone fruit (peaches, plums, or nectarines), chopped
- 1/4 cup orange juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- In a bowl, combine soy sauce, brown sugar, ginger, allspice, thyme, cinnamon, nutmeg, cayenne pepper, scotch bonnet peppers, and garlic.
- Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Preheat your grill to medium heat or preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Remove chicken from the marinade, letting excess drip off. Discard the remaining marinade.
- Grill the chicken for 20-25 minutes, turning occasionally, until cooked through and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). If baking, place on a baking sheet and bake for 30-35 minutes, turning halfway.
- While the chicken cooks, prepare the sauce. In a small saucepan, combine chopped stone fruit, orange juice, and apple cider vinegar. Bring to a simmer over medium heat.
- Cook for 5-7 minutes until the fruit softens slightly.
- Stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1 minute. Remove from heat.
- Serve the jerk chicken immediately with the stone fruit sauce spooned over the top.
Notes
- For grilling, lightly oil the grates before placing the chicken down.
- If you prefer a smoother sauce, blend the cooked fruit mixture before adding the cornstarch slurry.
- Adjust the amount of scotch bonnet pepper based on your heat preference.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 piece chicken with sauce
- Calories: 350
- Sugar: 15
- Sodium: 650
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 40
- Cholesterol: 110
Keywords: jerk chicken, Jamaican, stone fruit sauce, spicy chicken, grilled chicken, tropical flavor