Bring the bold, tropical flavors of the Caribbean to the table with this simple scotch bonnet jerk chicken recipe featuring Tabañero Scotch Bonnet Hot Sauce. This super-easy and amazingly flavorful jerk chicken recipe is perfect for weeknight meals, weekend grilling, and especially meal prep.
Easy Scotch Bonnet Jerk Chicken Ingredients
- 2 lbs boneless chicken thighs or bone-in chicken pieces
- 3 tablespoons Tabañero Scotch Bonnet Hot Sauce
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ground allspice
- ½ teaspoon thyme (dried or fresh)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
Marinate the chicken by combining the hot sauce, olive oil, soy sauce, brown sugar, garlic, allspice, thyme, and lime juice in a bowl or bag. Add the chicken, coat evenly, cover, and refrigerate for at least 2 hours or overnight.
Grilled or Baked Easy Scotch Bonnet Jerk Chicken
- Grilled: Preheat grill to medium-high. Cook chicken for 5–7 minutes per side until internal temperature reaches 165°F.
- Baked: Preheat oven to 400°F. Bake for 25–30 minutes until cooked through.
Serve hot with rice, roasted vegetables, or fried plantains. Add an extra drizzle of Tabañero Scotch Bonnet Hot Sauce for more heat and flavor.
Serving Tips
This recipe works well with chicken breasts, tofu, or shrimp. For a quick version, use the sauce as a finishing glaze. It’s also great in wraps, tacos, or salads.
