Jamaican Jerk Chicken (Printable)

Spicy, smoky Caribbean chicken marinated in traditional jerk seasoning and grilled to perfection.

# Ingredient List:

→ Chicken

01 - 3.3 lbs chicken pieces (legs, thighs, or breasts, bone-in preferred)

→ Jerk Marinade

02 - 4 green onions, chopped
03 - 2 Scotch bonnet peppers, seeded and chopped (wear gloves)
04 - 4 garlic cloves
05 - 1 small onion, chopped
06 - 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
07 - 2 tbsp brown sugar
08 - 2 tsp ground allspice
09 - 1 tsp ground cinnamon
10 - 1 tsp ground nutmeg
11 - 1 tsp ground black pepper
12 - 2 tsp salt
13 - 2 tbsp soy sauce (or coconut aminos for gluten-free option)
14 - 2 tbsp vegetable oil
15 - Juice of 2 limes
16 - Juice of 1 orange
17 - 1/4 cup white vinegar
18 - 1/4 cup fresh parsley (optional)

# Directions:

01 - Combine all marinade ingredients in a blender or food processor. Blend until smooth and fragrant, creating a thick, aromatic paste.
02 - Pat the chicken pieces dry with paper towels. Place in a large bowl or zip-lock bag and pour the marinade over the chicken, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, ideally overnight for maximum flavor penetration.
03 - Preheat a grill to medium-high heat. Charcoal is preferred for authentic smoky flavor, but gas grill works well too.
04 - Remove chicken from marinade and let excess drip off. Grill the chicken, turning occasionally and basting with extra marinade, until cooked through and nicely charred, about 40–45 minutes. Internal temperature should reach 165°F.
05 - Let chicken rest for 5 minutes before serving to allow juices to redistribute. Serve hot with rice and peas, fried plantains, or coleslaw.

# Expert Tips:

01 -
  • The marinade creates layers of flavor that penetrate deep into the meat, not just coat the surface
  • Its incredibly forgiving whether you grill, roast, or even pan fry it
  • The spice level is completely customizable without losing authenticity
  • Leftovers taste even better the next day, if they last that long
02 -
  • Always wear gloves when handling Scotch bonnet peppers the oils linger on skin and can cause serious discomfort later
  • Patting chicken dry before marinating might seem counterintuitive, but it helps the marinade stick better
  • Don't skip the resting period, even if you're hungry, or you'll lose all those delicious juices when you cut into it
03 -
  • Make extra marinade and reduce it on the stove for an incredible dipping sauce
  • Reserve some unmarinated chicken if you're serving kids or spice-sensitive guests

Return