Bring the fiery flavors of the Caribbean to your kitchen with this authentic Jamaican Jerk Chicken recipe! Marinated in a bold blend of Scotch bonnet peppers, allspice, garlic, thyme, and citrus, this dish delivers that perfect balance of heat, smoke, and depth. Whether you grill it or bake it, the result is irresistibly juicy chicken with a spicy, smoky crust. Serve with rice and peas or fried plantains for a true island-style meal.
⭐ Why This Recipe Rocks
✔ Traditional jerk marinade (no bottled sauces)
✔ Pimento wood smoking hack (without special equipment)
✔ Adjustable heat level – from mild to “Jamaican hot”
Yields: 6-8 servings
Prep time: 25 minutes (plus marinating time)
Cook time: 30-45 minutes
Ingredients:
For the Jerk Marinade:
- 3-4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, wings, breasts cut in half)
- 4-6 Scotch bonnet peppers (use fewer or remove seeds for less heat), finely chopped
- 2 large onions, roughly chopped
- 6-8 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons dried thyme
- 1 tablespoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- Juice of 1 lime
- 1/2 cup chopped scallions (green onions)
Instructions:
Step 1: Prepare the Jerk Marinade
- In a food processor or blender, combine the Scotch bonnet peppers, onions, garlic, ginger, soy sauce, vegetable oil, apple cider vinegar, brown sugar, dried thyme, allspice, nutmeg, cinnamon, black pepper, salt, and lime juice. Blend until smooth. Stir in the chopped scallions.
Step 2: Marinate the Chicken
- Place the chicken pieces in a large bowl or resealable plastic bag. Pour the jerk marinade over the chicken, ensuring all pieces are thoroughly coated. Massage the marinade into the chicken. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight, for the best flavor.
Step 3: Prepare the Grill (or Oven)
- For Grilling: Preheat a grill to medium heat (about 300-350°F or 150-175°C). If using a charcoal grill, bank the coals to one side to create a cooler zone for indirect cooking.
- For Oven Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
Step 4: Cook the Chicken
- Grilling: Remove the chicken from the marinade, letting any excess drip off. Place the chicken pieces on the hottest part of the grill and sear for 2-3 minutes per side to get some char marks. Then, move the chicken to the cooler zone of the grill, cover, and cook for another 25-40 minutes, or until the internal temperature reaches 165°F (74°C). Flip the chicken occasionally to ensure even cooking. You can baste the chicken with some of the reserved marinade during the last 10-15 minutes of cooking, if desired.
- Oven Baking: Remove the chicken from the marinade and arrange the pieces in a single layer on the prepared baking sheet. Bake for 30-45 minutes, or until the internal temperature reaches 165°F (74°C), flipping halfway through.
Step 5: Rest and Serve
- Once the chicken is cooked through and the juices run clear when pierced with a fork, remove it from the grill or oven. Let it rest for 5-10 minutes before serving. This helps the juices redistribute, resulting in more tender and flavorful chicken. Serve hot with your favorite sides, such as rice and peas, coleslaw, and fried plantains.
💡 Yardie Cooking Secrets
✔ No grill? Broil 6″ from the heat for char (add liquid smoke to the marinade)
✔ Extra tender: Add 1 tbsp vinegar to the marinade
✔ Vegetarian jerk: Use king oyster mushrooms
🍽️ Authentic Pairings
- Red Stripe beer or ginger beer
- Escovitch fish as a side dish
- Bammy (cassava flatbread)
🌡️ Storage
- Fridge: 4 days (flavor intensifies)
- Freeze: 2 months (without basting sauce)
📊 Nutrition
Calories: 380 | Protein: 36g | Carbs: 5g
Enjoy your delicious homemade Jamaican Jerk Chicken!
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