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Jerk Chicken Recipe

Jamaican Jerk Chicken

iamwinfred
This Jamaican jerk chicken recipe brings authentic smoky, spicy, and slightly sweet Caribbean flavor straight to your kitchen. A homemade wet marinade made with Scotch bonnet peppers, allspice, fresh thyme, ginger, and garlic gets blitzed into a thick, fragrant paste that soaks into the chicken for hours. Whether you fire up a charcoal grill for that classic char or use your oven and broiler, the result is juicy, deeply seasoned chicken with a dark, caramelized crust that always disappears fast.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Caribbean, Jamaican
Servings 6 servings
Calories 410 kcal

Equipment

  • Food processor or blender For blending the jerk marinade into a thick paste
  • Large mixing bowl or gallon size zip top bags For marinating the chicken
  • Charcoal or gas grill Charcoal recommended for most authentic smoky char
  • Instant-read meat thermometer Essential for checking doneness without drying out the chicken
  • Tongs For turning chicken on the grill
  • Aluminum foil For tenting the chicken while it rests

Ingredients
  

  • 3 pounds bone-in skin-on chicken thighs and drumsticks 1.36 kg
  • 6 scallions roughly chopped
  • 1 medium yellow onion roughly chopped
  • 6 cloves garlic peeled
  • 2 inch piece fresh ginger peeled and chopped
  • 2 to 3 Scotch bonnet peppers stemmed; use gloves when handling
  • 2 tablespoons whole allspice berries toasted and ground, or 2 tablespoons ground allspice
  • 2 tablespoons fresh thyme leaves or 1 tablespoon dried thyme
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 3 tablespoons fresh lime juice
  • 3 tablespoons vegetable oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add scallions, onion, garlic, ginger, and Scotch bonnet peppers to a food processor. Add ground allspice, thyme, soy sauce, brown sugar, lime juice, vegetable oil, cinnamon, nutmeg, salt, and black pepper.
  • Process everything until it forms a thick, mostly smooth paste, scraping down the sides as needed. Taste a tiny bit to check salt and heat level.
  • Pat chicken pieces dry with paper towels and place in a large bowl or zip top bags. Pour marinade over chicken, making sure every piece is well coated, including under the skin.
  • Massage marinade into chicken with your hands for about a minute. Cover or seal and refrigerate at least 4 hours, preferably 12 to 24 hours.
  • About 30 minutes before cooking, remove chicken from refrigerator. Light charcoal or gas grill and set up two zone cooking with a hotter direct side and cooler indirect side. Preheat to medium heat, around 350°F (175°C). Lightly oil grill grates.
  • Remove chicken from marinade, letting excess drip off, and discard leftover marinade. Place chicken skin side down over direct heat and sear 4 to 5 minutes per side until good char marks form and sugar starts to caramelize.
  • Move seared chicken to cooler indirect side of grill. Close lid and cook 25 to 30 minutes, turning occasionally, until internal temperature reaches 165°F (74°C) in the thickest part.
  • If no grill is available, bake chicken at 400°F (205°C) for 35 to 40 minutes, then broil for the last 3 to 5 minutes to get some char.
  • Transfer chicken to a platter and loosely tent with aluminum foil. Let rest 5 to 10 minutes so juices settle back into the meat. Serve warm with your favorite sides.

Notes

  • Wear gloves when handling Scotch bonnet peppers to avoid burning your skin or eyes.
  • Marinate for at least 12 hours if you have the time, since the flavor builds significantly overnight.
  • Use bone-in, skin-on chicken for the juiciest results and the best char.
  • Keep a close eye on the grill during the searing step since the sugar in the marinade burns fast.
  • Let the chicken rest before serving so it stays juicy when you cut into it.
  • For a milder version, cut back to one Scotch bonnet pepper or swap in a milder chile like habanero or red jalapeno.
  • Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooked jerk chicken for up to 3 months in a freezer safe bag or container.
  • Reheat in a 350°F oven, covered with foil, for about 15 minutes, or gently in a covered skillet with a splash of water.
  • Avoid microwaving if possible, since it can make the skin rubbery.
  • For extra authenticity, add pimento wood chips to your charcoal or smoker box for that unmistakable sweet smoke flavor.
  • Jerk chicken pairs beautifully with coconut rice and beans, vinegar coleslaw, grilled pineapple, potato salad, fried plantains, or a simple green salad with citrus dressing.

Nutrition

Serving: 1ServingCalories: 410kcalCarbohydrates: 8gProtein: 32gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gCholesterol: 130mgSodium: 680mgPotassium: 420mgFiber: 1gSugar: 5gVitamin A: 15IUVitamin C: 40mgCalcium: 4mgIron: 15mg
Keyword authentic jerk chicken recipe, grilled jerk chicken, jamaican jerk chicken, jerk chicken, jerk chicken marinade
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