Grilled jerk chicken with banana peppers is the way I began this summer season! Not quite traditional, but totally good. And so easy to make!
I love food with a lot of flavor and this spicy grilled chicken is high in the flavor department.
Jerk chicken is one of my faves and this easy recipe, which is a family dinner at Commander's Palace in New Orleans, is a great riff on the traditional recipe.
My other version of Jamaican or Caribbean jerk chicken is also very good and certainly worth a look.
Ever since we went to Jamaica I have been in love with Caribbean cooking.
I think the most important thing I love about grilling is that Manservant does it.
Table of contents
What I Love About Grilling
No, I can't say I always like his methods, but he gets the job done, even if it takes awhile.
He doesn't really understand the ins and outs of grilling, such as getting a good sear, but I'm willing to accept the final product.
After all it saves me! And it always tastes good as long as I have my eyes on it too.
I also love grilling because it keeps my kitchen cooler.
Believe it or not we don't have AC-just a good old swamp cooler and generally it works pretty well.
Grilling to me also means being outside and I treasure any moment outside.
Unless it is way too hot, we almost always eat our summer meals outside, which somehow makes the food taste better-especially this grilled jerk chicken with banana peppers.
Questions You May Have
Jerk chicken is loaded with flavors that make this chicken spicy hot, smoky from the grill, and sweet from spices like cinnamon and allspice. It's really quite complex.
Many think it comes from a Spanish word which pertained to grilling meat over pimento wood and drying it. Pimento wood is the tree that allspice comed from.
Absolutely. This chicken skips the spicy peppers and uses banana peppers which makes this more tangy than spicy. However be sure to adjust the cayenne pepper to your personal taste.
Banana peppers are quite mild. Less than half the heat of a jalapeno pepper.
Ingredients Needed For Banana Pepper Chicken
Garlic cloves
Lime juice or banana pepper brine (Lime juice is traditional, but since this recipe is with banana peppers, I thought the brine would be good)
Fish sauce or Soy Sauce (Soy is more traditional)
Cayenne pepper, Garlic Powder, Brown Sugar, Red Pepper Flakes (Adjust the cayenne pepper to your taste. In an authentic jerk recipe this is where you would probably see Scotch bonnet peppers, which are fruity and floral in flavor.
Dried Thyme, Allspice, Onion Powder, Black Pepper, Paprika (Traditional in jerk except the onion powder. Scallions are usually minced and blended into the marinade.
Nutmeg and Cinnamon - Add sweetness also and a complex flavor. Ginger is another common ingredient in jerk chicken so feel free to grate some fresh ginger in.
Salt and if you want to add some Busha Browne's go ahead. It certainly adds an authentic note!
Oil plus more for grill
Chicken pieces, skin on, bone-in (Cooking time may vary depending on chicken pieces used. The skin adds not only flavor, but soaks up the marinade. The fat of the skin also protects the chicken from burning and drying out while it is grilling.)
Banana Peppers AND Banana Pepper Brine - These are not traditional but make a fun and not so spicy way of adding tanginess to the chicken.
Cilantro and fresh limes for Garnish
3 Steps to Great Spicy Chicken
- Mix the marinade up in a large bowl or giant zip-lock bag and then place chicken pieces in. Stir or use your hands to make sure each piece of chicken is well coated. The longer you marinate the chicken, the better. I usually try to start this in the morning the day before I grill it.
- Heat the grill to medium-low heat. Oil the grates well. (If you want to add extra flavor prepare smoking packets by using aluminum foil folded double strength with hickory, cherry or mesquite chips inside. Fold over and poke holes into the foil so the smoke can escape. Place one packet at a time on the grill and when it stops smoking remove and place another.) Add chicken skin side down to the hot part of the grill and grill about 5 minutes until lightly charred. Turn over and do the other side. Now move chicken to the cooler side of the grill and grill about 25 minutes more, depending on the size of your chicken pieces. Check for doneness with a meat thermometer. It should read 165 degrees.
- Remove chicken from grill and place into a bowl or brush with the brine from the jar of banana peppers. Serve with lots of banana peppers and fresh lime and cilantro!
What To Serve with Grilled Jerk Chicken
Jerk chicken tends to be spicy so freshly steamed white rice is great.
Baked sweet potatoes and fried plantains are also good. I made smashed potatoes to go with ours.
Perhaps some mango salsa or just some cubed fresh mango or pineapple.
Jamaican rice and peas made with coconut milk are awesome. The peas are actually small red beans.
I vote for corn on the cob or coconut corn.
Cabbage in the form of cole slaw can't be beat.
I spotted this grilled jerk chicken with banana peppers recipe when reading an article about family meals served to staff at restaurants before service begins.
This jerk chicken with banana peppers is popular at Commander's Palace and so I figured it must be good.
I was not wrong. And what a way to welcome summer!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
PrintRecipe
Grilled Jerk Chicken With Banana Peppers
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Category: Main Course
- Cuisine: American
Description
Jerk-style grilled chicken with banana peppers is spicy with the heat of pepper and tangy with the heat of banana pepper brine and lime juice. This riff on Jamaican grilled chicken is loaded with flavor and is a favorite family meal at Commander's Palace. Sounds good to me!
Ingredients
- 2 minced garlic cloves
- 2 T fresh lime juice or banana pepper brine
- 1 T fish sauce or soy sauce
- 1 T cayenne pepper (If worried about heat, use less.)
- 1 T garlic powder
- 1 T brown sugar
- 2 t crushed red pepper
- 2 t dried thyme
- 2 t ground allspice
- 2 t onion powder
- 1 t ground black pepper
- ½ t paprika
- ½ t ground nutmeg
- ½ t cinnamon
- Salt
- 3 T oil plus more for grill
- 4 pounds chicken pieces, skin on, bone-in (Cooking time may vary depending on chicken pieces used.)
- Banana Peppers AND Banana Pepper Brine
- Cilantro and Fresh limes for Garnish
Instructions
Whisk garlic, lime juce, fish sauce, cayenne, brown sugar, garlic powder, red pepper flakes, dried thyme, allspice, onion powder, black pepper, paprika, cinnamon, nutmeg and 3 T of oil in a large bowl. Add chicken of choice, season with salt and toss well. Let marinate at least two hours but preferably up to 1 day.
Bring chicken to room temperature before grilling.
Heat gas grill to medium-low heat with two burners heating. Brush or spray grates with oil. Arrange skin side down on hottest part of grill, turning halfway through, about 5 to 10 minutes, until lightly charred.
Move chicken to cooler part of grill and continue to grill until an instant read thermometer reads 165 degrees, 20 to 25 minutes longer.
Let chicken rest for about 10 minutes.
Pour brine into a large ziplock bag and dip each chicken piece into it. Serve with lots of banana peppers and fresh lime wedges.
Notes
I like serving this with smashed potatoes or steamed white rice. See post for more serving suggestions.
Adapted slightly from Bon Appetit.
Make a simple sauce for the potatoes by stirring 1 -2 T banana pepper brine into ½ c mayonnaise.
More Grilled Chicken
Traditional Jerk Chicken Marinade and Glaze
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