Go Back

Jamaican Jerk Chicken

Jamaican jerk chicken with Caribbean spice marinade creates charred, smoky edges and juicy meat. Blend a bold thyme, allspice, and scotch bonnet marinade, then grill 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: 640
Ingredients Equipment Method Notes

Ingredients
  

Jerk chicken marinade and chicken
  • 3 lb chicken pieces
  • 4 green onions
  • 2 scotch bonnet peppers (or habaneros)
  • 4 garlic cloves
  • 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 the green onions, scotch bonnet peppers, garlic cloves, fresh thyme, brown sugar, soy sauce, lime juice, allspice, black pepper, cinnamon, nutmeg, and salt until smooth, scraping down as needed. Stop when the mixture looks uniform and speckled.
  2. Score the chicken pieces with shallow cuts and rub the marinade all over, pressing some into the scored areas. Ensure the surface is fully coated, especially the nooks and ridges.
  3. Marinate the chicken in the refrigerator for 4-24 hours. Cover tightly so the chicken stays moist and the marinade aroma intensifies.
Grill until charred and cooked through
  1. Preheat your grill to medium heat. Wait until the grates are hot enough that chicken sizzles on contact.
  2. Grill the chicken, turning frequently, for 30-40 minutes. Look for charred edges and juices running clear with no pink at the thickest parts.
Serve
  1. Serve the grilled jerk chicken with rice and peas and lime wedges. Plate so the charred jerk spices are visible on the surface.

Notes

For the most island BBQ style flavor, use a deeper marinade touch: score the chicken and massage the jerk mixture into the cuts before chilling. Store cooked chicken in the refrigerator up to 4 days; freeze for up to 3 months. If you want a milder heat while keeping the Caribbean spice profile, swap scotch bonnet peppers for habaneros or use half the amount.