Jerk Chicken Recipe
Jerk Chicken is a fiery, flavor-packed Jamaican dish that delivers the perfect blend of heat, sweet, and spice.
With bold aromatics like allspice, thyme, Scotch bonnet peppers, and a kiss of citrus, this grilled chicken recipe boasts a complex marinade that creates a deeply seasoned, caramelized crust.
Whether you’re throwing it on the grill or using an oven, jerk chicken is a guaranteed crowd-pleaser that brings the Caribbean right to your plate.
Ingredients
2–3 lbs bone-in, skin-on chicken thighs or drumsticks
2 tablespoons allspice berries (or 1 tbsp ground allspice)
1 tablespoon black pepper
1 tablespoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon brown sugar
1 small onion, chopped
4 garlic cloves
3–4 scallions, chopped
1–2 Scotch bonnet peppers (or habanero, seeded for less heat)
1 tablespoon fresh ginger, chopped
Juice of 1 lime
2 tablespoons soy sauce
2 tablespoons olive oil
Salt to taste
Instructions
1. Prepare the marinade
In a food processor or blender, combine all the marinade ingredients: allspice, pepper, thyme, cinnamon, nutmeg, brown sugar, onion, garlic, scallions, Scotch bonnet peppers, ginger, lime juice, soy sauce, and olive oil.
Blend until a thick, smooth paste forms. Taste and adjust salt or heat level as needed.
2. Marinate the chicken
Place the chicken in a large resealable bag or dish and pour the marinade over it, rubbing it thoroughly into every crevice.
Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
3. Grill the chicken
Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off.
Grill the chicken for 6–8 minutes per side, turning as needed to prevent burning. Cook until the internal temperature reaches 165°F (74°C) and the skin is deeply charred in spots.
4. Optional oven method
If using an oven, preheat to 400°F (200°C). Place chicken on a lined baking sheet and roast for 35–45 minutes, turning once halfway through.
Broil for the last 2–3 minutes to achieve a crisp, charred finish.
5. Rest and serve
Let the chicken rest for 5 minutes before serving to allow the juices to redistribute and the flavor to settle.
Cooking Tips
Use bone-in, skin-on chicken for the most authentic and juicy result. The fat from the skin crisps up beautifully and adds tons of flavor when grilled or roasted.
Scotch bonnet peppers bring the iconic jerk heat, but if you prefer less spice, remove the seeds or substitute with milder chilis. Always wear gloves when handling hot peppers.
Marinating overnight is crucial for the deepest flavor. Don’t skip this step—jerk chicken is all about bold, built-up spice.
Grill if possible to get that traditional smoky flavor. A charcoal grill will give you the most authentic result, but an oven works well too when grilling isn’t an option.
Serving Suggestions
Serve over coconut rice or rice and peas for a complete Caribbean meal
Pair with mango salsa or fresh pineapple chutney to balance the heat
Offer grilled plantains or sweet corn on the side
Drizzle with a cooling lime yogurt sauce for contrast
Serve with warm flatbread or festival bread for an extra treat
Enjoy with a cold drink like sorrel punch, ginger beer, or limeade
Jerk Chicken is an explosion of Caribbean flavor that’s both fiery and soul-warming. It’s ideal for backyard cookouts, spicy dinner nights, or anytime you want to bring a bit of the islands into your kitchen.
