Jamaican Jerk Chicken
Jamaican Jerk Chicken is a bold and flavorful Caribbean classic.Chicken is marinated in Scotch bonnet peppers, allspice, thyme, garlic, and ginger.Scallions and citrus add freshness and balance to the spicy seasoning.Brown sugar creates a beautifully caramelized and slightly smoky crust.The chicken can be grilled, baked, or roasted until juicy and tender.Serve it with rice and peas, plantains, cabbage, or traditional Jamaican sides.
Ingredients
For the Chicken
- 3 lb (1.4 kg) bone-in, skin-on chicken thighs and drumsticks
- 1 tablespoon vegetable oil
- 1 tablespoon fresh lime juice
For the Jerk Marinade
- 6 scallions, roughly chopped
- 1½ tablespoons fresh ginger, grated
- 2–3 Scotch bonnet peppers
- 2 teaspoons ground allspice
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- ¼ cup fresh lime juice
- ¼ cup orange juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegetable oil
Instructions
Prepare the Chicken
- Pat the chicken pieces thoroughly dry with paper towels.Using a sharp knife, make 2–3 shallow cuts through the thickest parts of each piece. This helps the marinade penetrate deeper into the chicken.
Make the Jerk Marinade
- Place scallions, garlic, ginger, Scotch bonnet peppers, thyme, allspice, black pepper, paprika, salt, cinnamon, nutmeg, cloves, brown sugar, soy sauce, Worcestershire sauce, lime juice, orange juice, vinegar, and oil into a blender or food processor.Blend until a thick, aromatic paste forms.
Season the Chicken
- Place the chicken in a large bowl or food-safe resealable bag.Pour the jerk marinade over the chicken.Massage the marinade thoroughly into the meat, making sure it gets into the cuts and underneath the skin where possible.
Marinate
- Cover and refrigerate for at least 4 hours.For maximum flavor, allow the chicken to marinate overnight.
Prepare for Cooking
- Remove the chicken from the refrigerator approximately 20 minutes before cooking.Let excess marinade drip off, but keep a good coating on the chicken.
Grill the Chicken
- Preheat the grill to medium-high heat.Place the chicken skin-side down over direct heat.Grill for approximately 5–7 minutes to develop a browned exterior.Move the chicken to a cooler area of the grill if the outside begins browning too quickly.Continue cooking with the lid closed, turning occasionally, until the chicken reaches 165°F (74°C) internally.
Rest
- Transfer the cooked chicken to a clean plate.Allow it to rest for 5–10 minutes before serving
Garnish
- Finish with fresh scallions, thyme, and lime wedges.Serve hot.
Notes
- Bone-in, skin-on chicken provides excellent flavor and helps prevent the meat from drying out.
- Scotch bonnet peppers are very hot, so adjust the amount according to your spice tolerance.
- Removing the seeds and membranes can reduce some of the heat.
- Don't skip the allspice—it is one of the defining flavors of jerk seasoning.
- Marinating overnight produces deeper flavor.
- Watch the chicken carefully over direct heat because the brown sugar can burn.
- Always check the internal temperature rather than relying only on cooking time.
- Allow the chicken to rest before serving for better moisture retention.