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Flavorful Jamaican Jerk Chicken Recipe with Easy Scotch Bonnet Marinade and Mango Salsa

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A bold and spicy Jamaican jerk chicken recipe featuring a smoky Scotch bonnet marinade paired with a fresh, sweet mango salsa. Perfect for quick weeknight dinners or outdoor gatherings.

Ingredients

Scale
  • 1–2 Scotch bonnet peppers, finely chopped (adjust to heat preference)
  • 2 tablespoons fresh thyme leaves, roughly chopped
  • 1 teaspoon ground allspice berries
  • 1 tablespoon packed brown sugar
  • 4 large garlic cloves, minced
  • 1 tablespoon fresh grated ginger
  • 3 stalks green onions, chopped
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil
  • Juice of 1 lime
  • Salt and freshly ground black pepper to taste
  • 2 pounds chicken thighs or drumsticks, bone-in and skin-on
  • 1 large ripe mango, diced
  • 1 medium red bell pepper, diced
  • ½ small red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime (for salsa)
  • Salt to taste (for salsa)

Instructions

  1. Prepare the Scotch Bonnet Marinade: In a medium bowl, combine the finely chopped Scotch bonnet peppers, fresh thyme, ground allspice, brown sugar, minced garlic, grated ginger, chopped green onions, soy sauce, olive oil, and lime juice. Stir until well mixed (about 5 minutes). Use gloves or wash hands immediately after handling peppers.
  2. Marinate the Chicken: Place chicken thighs or drumsticks in a large resealable bag or bowl. Pour marinade over chicken, ensuring each piece is coated. Seal and refrigerate for at least 2 hours, preferably overnight. Minimum 30 minutes if short on time.
  3. Prepare the Mango Salsa: Mix diced mango, red bell pepper, red onion, and cilantro in a bowl. Add lime juice and a pinch of salt, stir gently. Cover and refrigerate until serving (about 10 minutes prep).
  4. Preheat the Grill: Heat grill to medium-high (375°F / 190°C). If using a grill pan, preheat on medium heat. Oil grates lightly to prevent sticking.
  5. Grill the Chicken: Remove chicken from marinade, shake off excess. Place skin-side down on grill. Cook 6-8 minutes per side until internal temperature reaches 165°F (74°C) and skin is crisp and charred. Total cook time about 15-20 minutes. Move chicken to cooler part of grill if flare-ups occur.
  6. Rest and Serve: Let chicken rest for 5 minutes after grilling. Serve topped with chilled mango salsa.

Notes

Use gloves or wash hands thoroughly after handling Scotch bonnet peppers to avoid irritation. Marinate chicken overnight for best flavor. Use a meat thermometer to ensure chicken reaches 165°F (74°C). If grilling indoors, watch closely to avoid charring. Mango salsa can be made ahead and refrigerated. For gluten-free, substitute soy sauce with tamari or coconut aminos. For milder heat, reduce or omit Scotch bonnet peppers and add smoked paprika.

Nutrition

Keywords: Jamaican jerk chicken, Scotch bonnet marinade, mango salsa, spicy chicken, Caribbean recipe, grilled chicken, easy jerk chicken

Find it online: https://elaraeats.com/flavorful-jamaican-jerk-chicken-recipe-with-easy-scotch-bonnet-marinade-and-mango-salsa/