Go Back

Jamaican Jerk Chicken

Jamaican jerk chicken with a smooth, fragrant marinade and charred grill edges. Spicy jerk-seasoned chicken is marinated 4+ hours for deep Caribbean spice and grilled until cooked through.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Marinating 4 hours
Total Time 4 hours 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Jamaican
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 3 lb chicken pieces
  • 4 green onions
  • 2 scotch bonnet peppers or habaneros
  • 4 clove garlic
  • 2 tbsp fresh thyme
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp allspice
  • 1 tbsp black pepper
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 salt to taste

Equipment

  • 1 grill

Method
 

Make the jerk marinade
  1. Blend green onions, scotch bonnet peppers, garlic, fresh thyme, brown sugar, soy sauce, lime juice, allspice, black pepper, cinnamon, nutmeg, and salt until smooth, using a blender until no green onion bits remain.
  2. Score chicken pieces, then rub the jerk marinade all over including the cuts so the paste visibly coats the surface.
Marinate
  1. Marinate the chicken in the refrigerator for 4 to 24 hours, covered, so the spices cling and the meat darkens slightly.
Grill and serve
  1. Preheat the grill to medium heat and lightly oil the grates, aiming for steady heat to start charring.
  2. Grill the chicken, turning frequently, for 30 to 40 minutes until charred on the outside and cooked through with no pink near the bone.
  3. Serve with rice and peas with lime wedges, plating so the charred edges and visible jerk spices show on top of the chicken.

Notes

Marinating longer (closer to 24 hours) deepens the Caribbean spice flavor and helps the jerk seasoning adhere for better char. Refrigerate leftovers in a sealed container for up to 4 days; freeze cooked chicken up to 2 months. For a milder version, swap scotch bonnet peppers with 1 scotch bonnet and 1 habanero or use half the pepper amount and add more lime for balance.