Poulet Jerk (caribbean Jerk Chicken)

Poulet Jerk, also known as Caribbean Jerk Chicken, is a flavorful and spicy dish that originates from Martinique. This dish is known for its bold and aromatic flavors, making it a popular choice for those who enjoy a bit of heat in their meals.

Gluten Free Dairy Free Main Course Martinican Caribbean Cuisine Spicy Chicken Marinade
Poulet Jerk (caribbean Jerk Chicken)

Ingredients

  • 4 chicken thighs
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 1 tablespoon ground allspice
  • 1 tablespoon dried thyme
  • 2 teaspoons ground cinnamon
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground nutmeg
  • 4 garlic cloves, minced
  • 1 onion, finely chopped
  • 2 scotch bonnet peppers, seeded and minced
  • 1/4 cup lime juice
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the soy sauce, brown sugar, olive oil, allspice, thyme, cinnamon, cayenne pepper, nutmeg, garlic, onion, scotch bonnet peppers, and lime juice. Mix well to create the marinade.
  2. Add the chicken thighs to the marinade, making sure they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
  3. Heat a stovetop grill or skillet over medium-high heat. Remove the chicken from the marinade and season with salt and pepper.
  4. Place the chicken on the grill or skillet and cook for 6-7 minutes on each side, or until the chicken is fully cooked and has a nice charred exterior.
  5. Once cooked, remove the chicken from the heat and let it rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Large bowl Cutting board Knife Stovetop grill or skillet Tongs

Tools

Grater (for nutmeg) Citrus juicer (for lime juice)

Serving suggestions

Serve the Poulet Jerk with a side of rice and peas, fried plantains, and a refreshing tropical fruit salad.

Tips & tricks

For an extra kick of heat, leave the seeds in the scotch bonnet peppers. Be sure to wash your hands thoroughly after handling the peppers to avoid irritation.

Cost

$15