Transport your taste buds to the tropical paradise of the Cayman Islands with this irresistible Jerk Chicken recipe. Bursting with bold flavors and Caribbean spices, this dish encapsulates the essence of island cuisine. Traditionally marinated in a fiery blend of herbs, spices, and Scotch bonnet peppers, then grilled to perfection, Cayman Islands Jerk Chicken offers a tantalizing fusion of heat and savory sweetness that will leave you craving more. Whether you're hosting a summer barbecue or simply craving a taste of the Caribbean, this recipe is sure to become a favorite in your culinary repertoire. So, fire up the grill and get ready to savor a taste of the sun-soaked Caribbean with every juicy bite of this mouthwatering Jerk Chicken delight.

Ingredients:

• 4 chicken quarters (legs and thighs), skin-on
• 1/4 cup soy sauce
• 3 tablespoons olive oil
• 3 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons lime juice
• 4 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 2 tablespoons chopped green onions
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground allspice
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 teaspoons ground black pepper
• 2 teaspoons paprika
• 2 teaspoons dried thyme
• 2 teaspoons salt
• 1-2 Scotch bonnet peppers, finely chopped (adjust to taste, be cautious, they're hot!)
• Lime wedges, for serving
• Fresh cilantro or parsley, for garnish (optional)

Instructions:

1- In a large bowl, combine soy sauce, olive oil, brown sugar, apple cider vinegar, lime juice, minced garlic, chopped green onions, grated ginger, chopped Scotch bonnet peppers, and all the spices: thyme leaves, ground allspice, cinnamon, nutmeg, black pepper, paprika, dried thyme, and salt. Mix well to create the marinade.

2- Place the chicken quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

3- Preheat your grill to medium-high heat or prepare a smoker for indirect cooking at 300°F (150°C).

4- Remove the chicken from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting.

5- Place the chicken quarters on the grill or smoker, skin side down. Cook for about 5-7 minutes per side, or until the chicken is charred and cooked through, with an internal temperature of 165°F (74°C). Rotate the chicken occasionally for even cooking and baste with the reserved marinade during the last few minutes of grilling.

6- Once cooked, transfer the Cayman Islands Jerk Chicken to a serving platter. Garnish with lime wedges and fresh cilantro or parsley, if desired.

7- Serve hot alongside traditional Caribbean sides like rice and peas, fried plantains, or coleslaw. Enjoy the spicy and flavorful taste of authentic Cayman Islands Jerk Chicken!

Nutritional Values:

Here's an approximate nutritional breakdown for the ingredients used in the Cayman Islands Jerk Chicken recipe:

4 chicken quarters (legs and thighs), skin-on:

• Calories: 680 kcal
• Protein: 80g
• Fat: 40g
• Carbohydrates: 0g
• Fiber: 0g

benefits: Excellent source of protein, essential for muscle growth and repair.

1/4 cup soy sauce:

• Calories: 40 kcal
• Protein: 4g
• Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g

benefits: Adds flavor and provides a savory, umami taste to the dish.

3 tablespoons olive oil:

• Calories: 360 kcal
• Protein: 0g
• Fat: 42g
• Carbohydrates: 0g
• Fiber: 0g

benefits: Healthy fat source, rich in monounsaturated fats and antioxidants, which may help reduce inflammation and lower the risk of heart disease.

3 tablespoons brown sugar:

• Calories: 144 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 36g
• Fiber: 0g

benefits: Adds sweetness and caramelization to the chicken. Provides energy due to its carbohydrate content.

2 tablespoons apple cider vinegar:

• Calories: 0 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 0g
• Fiber: 0g

benefits: Adds acidity and tanginess to the marinade. Some studies suggest it may aid in digestion and help control blood sugar levels.

2 tablespoons lime juice:

• Calories: 8 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g

benefits: Adds acidity and freshness to the marinade. Rich in vitamin C, which supports immune function and collagen production.

4 cloves garlic, minced:

• Calories: 16 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g

benefits: Packed with antioxidants and compounds that may help boost the immune system and reduce the risk of chronic diseases.

2 tablespoons fresh thyme leaves:

• Calories: 3 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 1g
• Fiber: 1g

benefits: Contains antioxidants and may have anti-inflammatory properties.

2 tablespoons chopped green onions:

• Calories: 4 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g

benefits: Adds a mild onion flavor and a pop of color to the dish. Contains vitamins A and K, as well as antioxidants.

1 tablespoon grated fresh ginger:

• Calories: 6 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g

benefits: Known for its anti-inflammatory and digestive properties. Adds a spicy and aromatic flavor to the marinade.

2 teaspoons ground allspice:

• Calories: 12 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 3g
• Fiber: 2g

benefits: Adds warmth and depth of flavor to the marinade. Contains antioxidants and may have digestive benefits.

2 teaspoons ground cinnamon:

• Calories: 12 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 4g
• Fiber: 3g

benefits: Adds sweetness and warmth to the marinade. Contains antioxidants and may help regulate blood sugar levels.

2 teaspoons ground nutmeg:

• Calories: 12 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 3g
• Fiber: 2g

benefits: Adds a warm and slightly sweet flavor to the marinade. Contains antioxidants and may have anti-inflammatory properties.

2 teaspoons ground black pepper:

• Calories: 12 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g

benefits: Adds heat and a spicy flavor to the marinade. Contains piperine, which may enhance nutrient absorption and have antioxidant properties.

2 teaspoons paprika:

• Calories: 12 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 3g
• Fiber: 2g

benefits: Adds color and a mild, sweet flavor to the marinade. Contains vitamin A and antioxidants.

2 teaspoons dried thyme:

• Calories: 6 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 2g
• Fiber: 2g

benefits: Similar to fresh thyme, adds flavor and may have antioxidant and anti-inflammatory properties.

2 teaspoons salt:

• Calories: 0 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 0g
• Fiber: 0g

benefits: Enhances flavor and helps balance the other ingredients in the marinade.

1-2 Scotch bonnet peppers, finely chopped:

• Calories: 18-36 kcal
• Protein: 1-2g
• Fat: 0-1g
• Carbohydrates: 4-7g
• Fiber: 2-4g

benefits: Adds heat and spice to the marinade. Contains capsaicin, which may have metabolism-boosting properties and provide pain relief.

(Note: Nutritional values are approximate and may vary based on factors such as brand, cooking methods, and ingredient substitutions.)