The Antiguan jerk chicken recipe is just like the ones that are famous from Jamaica. That dosent make it any less tasty so try it out. I got this recipe from a street seller, his was some of the best I ate there.If you think jerk chicken is just Jamaican, think again. Antigua has made its own spicy masterpiece. Antiguan jerk chicken takes classic fiery flavors and adds a smoky twist. Your taste buds will cheer louder than a cricket match crowd.
Making the Antiguan Jerk Chicken Recipe, it’s all about marinating the chicken in bold spices and slow-cooking it to juicy, spicy perfection. The chicken is grilled over fire, soaking up charred, smoky goodness from scotch bonnet peppers and island herbs. This Antiguan version serves up simplicity and flavor in equal measure. Get ready to make your kitchen smell amazing.
Visiting Antigua
Are you heading to Antigua? Great choice! This island is not only about gorgeous beaches but also delicious food.
Start your day with Johnny cakes. These are simple, tasty fried dough that go with almost anything. Try ducana too, a sweet potato dumpling wrapped in banana leaves. It’s a fun surprise for your taste buds.
When you get hungry later, try goat water, a rich, spicy stew locals love. If stew isn’t your thing, look for fungee, a soft cornmeal dish that tastes better than it sounds.
Don’t miss saltfish and chop-up, a mix of salted fish, veggies, and spices. For seafood fans, conch dishes are a must. These shellfish are local favorites, often served fried or in chowders.
For real the Antiguan Jerk Chicken recipe, visit spots like the Countryside Jerk & BBQ Centre. After eating, enjoy the turquoise waters or catch Antigua Sailing Week in late April or early May.
Pack your appetite. This trip is a food adventure.
Antiguan Jerk Chicken Recipe
If you want to spice up your dinner, the Antiguan Jerk Chicken recipe is for you. This dish is all about bold flavors that wake up your taste buds. Start with skin-on chicken pieces to keep things juicy and full of flavor.
The jerk marinade is the star. It’s a mix of allspice, scotch bonnet peppers, brown sugar, soy sauce, fresh thyme, lime juice, and fresh ginger. The sweet, spicy, and tangy mix makes your taste buds happy.
Let your chicken soak up all those flavors for a long time. After marinating, grill or slow-cook the chicken for classic smoky char and a tender bite.
Here’s a quick look at the key ingredients:
| Ingredient | Role |
|---|---|
| Allspice | Earthy warmth |
| Scotch bonnet peppers | Fire and fun |
| Brown sugar | Sweet balance |
| Soy sauce | Savory depth |
| Fresh thyme | Herbal brightness |
| Lime juice | Zesty freshness |
| Fresh ginger | Spicy zing |
You’ll end up with a spicy, juicy dish that’s perfect for sharing. Leftovers might disappear fast.
Antiguan Jerk Chicken Recipe Cooking Tips
Marinate your chicken for at least 2-3 hours to soak up those bold flavors. Overnight is even better. The longer it sits, the tastier it gets.
If you’re grilling, use medium heat and flip the chicken often. The spices can burn fast, so keep an eye on it. Baking is easy too—cook at 375°F (190°C) for 35-45 minutes. The chicken is ready at 165°F inside.
Boneless chicken thighs are a good choice for juicy bites. If you want a plant-based option, try tofu or cauliflower.
A dry rub before marinating helps the spices get deep into the meat. For smoky flavor without a grill, add smoked paprika or liquid smoke to your marinade.
Antiguan Jerk Chicken Recipe Nutritional Benefits
The Antiguan Jerk Chicken recipe is tasty and good for you. It uses lean cuts of chicken, so you get lots of protein. Protein helps build muscles and keeps you full.
The marinade has herbs and spices like thyme, allspice, and scotch bonnet peppers. These add flavor and are low in calories. They also bring antioxidants, which help protect your body’s cells.
This dish is often served with rice and peas. That gives you carbs from the rice, fiber from the peas, and protein from the chicken. It’s a balanced meal.
The spicy peppers can even boost your metabolism a bit. So, spicy food lovers get a tasty and healthy meal.
Antiguan Jerk Chicken Recipe Ingredient Substitutions
Not got scotch bonnet peppers? You can swap them out for jalapeños or serranos if you like a gentler heat. Adjust the amount to control the spice.
Can’t find fresh thyme? Dry thyme works just fine. Use about half the amount since dried herbs are stronger.
If allspice is missing, try a mix of cinnamon and cloves. This mix will add a similar flavor.
Don’t have soy sauce? Worcestershire sauce or tamari can step in. Adjust the salt to your taste.
Here’s a quick look at some swaps:
| Original Ingredient | Substitute Options | Tip |
|---|---|---|
| Scotch bonnet peppers | Jalapeños, serranos | Lower heat, more quantity |
| Fresh thyme | Dried thyme | Use half the amount |
| Allspice | Cinnamon + cloves | Combine for best flavor |
| Soy sauce | Worcestershire sauce, tamari | Adjust salt to taste |
Try different swaps to make your Antiguan Jerk Chicken recipe your own. Your jerk chicken can still taste great with these changes!
Antiguan Jerk Chicken Recipe
Ingredients
- 2 lb Chicken
- 1 onion finely chopped
- ½ cup scallions finely chopped
- 2 tsp thyme fresh
- 1 tsp salt
- 2 tsp sugar
- 1 tsp pimento ground
Instructions
- In a bowl or food processor, combine all marinade ingredients. Blend until smooth.
- We recommend using chicken pieces, like thighs and drumsticks. Coat the chicken well with the marinade. Cover and let it sit in the fridge for at least 2 hours or overnight for the best flavor.
- When ready to cook, preheat our grill to medium-high heat. This will create the perfect environment for barbecuing.
- Place the marinated chicken on the grill. Cook for about 20-30 minutes, turning occasionally. We want the chicken to be golden brown and cooked through.
- The internal temperature should reach 165°F (75°C).
- Once ready, remove the chicken from the grill. Let it rest for a few minutes before serving. This allows the juices to settle. Enjoy your Antiguan jerk chicken!
2 comments
This chicken had an incredible smoky taste with just the right amount of spice. It came out juicy, and the seasoning coated every piece perfectly. I grilled it, and the aroma was amazing. A guest said they loved how well the spices worked with the chicken.
This was my first time making the Antiguan Jerk Chicken recipe. The chicken came out tender with a well-balanced spice level that clung nicely to the skin. I grilled it and served it hot with rice and a side salad. Guests said it was flavorful and asked for the recipe. No adjustments needed—it cooked evenly and sliced cleanly.