Jamaican Jerk Chicken Recipe

Introduction

Jamaican Jerk Chicken is a vibrant and flavorful dish known for its spicy, smoky, and aromatic marinade. This recipe combines a blend of traditional Caribbean spices with fresh ingredients to create a deliciously tender and charred chicken perfect for grilling.

Ingredients

• 4 pounds Chicken (Whole or cut into pieces)
• 2 tablespoons Allspice (pimento) (Ground, gives the signature jerk flavor)
• 1 tablespoon Black pepper (Freshly ground)
• 1 tablespoon Salt (Enhances overall flavor)
• 1 tablespoon Smoked paprika (Adds color and smoky depth)
• 1 teaspoon Cinnamon (Adds warmth and sweetness)
• 1 teaspoon Nutmeg (Adds earthy spice)
• 6 cloves Garlic (Minced)
• 1 inch piece Fresh ginger (Grated)
• 1-2 peppers Scotch bonnet (Finely chopped, adjust for spice level)
• 4 stalks Green onions (Chopped)
• 1 small Onion (Chopped)
• 1 tablespoon Soy sauce (Adds umami)
• 1 tablespoon Worcestershire sauce (Adds depth and savoriness)
• 2 tablespoons Apple cider vinegar (For tangy balance)
• 2 tablespoons Lime juice (Freshly squeezed)
• 2 tablespoons Olive oil (Helps the marinade cling to chicken)
• 1 tablespoon Brown sugar (Balances the heat with sweetness)
• 1 teaspoon Dried thyme (Or 2 sprigs fresh thyme)
• 1/2 cup Orange juice (Adds brightness and slight sweetness)

Instructions

1. Step 1: Combine allspice, black pepper, salt, smoked paprika, cinnamon, nutmeg, garlic, ginger, Scotch bonnet peppers, green onions, onion, soy sauce, Worcestershire sauce, apple cider vinegar, lime juice, olive oil, brown sugar, thyme, and orange juice in a blender or food processor. Blend until smooth.
2. Step 2: Pat the chicken dry with paper towels. Place it in a large bowl or a ziplock bag and pour the marinade over the chicken, coating it thoroughly.
3. Step 3: Cover and refrigerate the chicken to marinate for at least 3 hours, ideally overnight for maximum flavor.
4. Step 4: Preheat your grill to medium-high heat, or prepare a charcoal grill to add authentic smokiness.
5. Step 5: Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for 35–40 minutes, turning occasionally, until the skin is charred and the internal temperature reaches 165°F (74°C).
6. Step 6: Allow the chicken to rest for 5 minutes before serving. Enjoy it with traditional sides like rice and peas, fried plantains, or a fresh tropical salad.

Tips & Variations

• Adjust the number of Scotch bonnet peppers based on your heat preference, or substitute with habanero peppers if not available.
• For a smokier flavor, add a handful of soaked wood chips to your charcoal grill or use smoked sea salt in the marinade.
• Marinate the chicken overnight to deepen the flavors and tenderize the meat.
• Try serving with coconut rice or a fresh mango salsa for a sweet contrast.

Storage

Store leftover jerk chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill to retain moisture and flavor. For longer storage, freeze the cooked chicken for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Jamaican jerk chicken without a grill?

Yes, you can bake the chicken in the oven at 400°F (200°C) for about 45 minutes, turning halfway through, or cook it in a cast-iron skillet over medium heat until fully cooked and nicely browned.

What can I use if I don’t have Scotch bonnet peppers?

If Scotch bonnet peppers are not available, habanero peppers are a good substitute for similar heat and flavor. You can also use other hot chilies but adjust the quantity to manage the spice level.

Jamaican Jerk Chicken Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

This authentic Jamaican Jerk Chicken recipe combines bold spices and fresh ingredients to create a flavorful and spicy marinade that perfectly complements tender grilled chicken. Marinated for hours and grilled to perfection, this dish boasts a smoky, sweet, and spicy flavor profile characteristic of Caribbean cuisine.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 60 minutes (including marinating time)
• Yield: Serves 4–6 people 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Caribbean,Jamaican

Ingredients

Scale 1x2x3x

Chicken

• 4 pounds Chicken (Whole or cut into pieces)

Jerk Marinade

• 2 tablespoons Allspice (pimento) (Ground)
• 1 tablespoon Black pepper (Freshly ground)
• 1 tablespoon Salt
• 1 tablespoon Smoked paprika
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 6 cloves Garlic (Minced)
• 1 inch piece Fresh ginger (Grated)
• 1–2 Scotch bonnet peppers (Finely chopped, adjust for spice level)
• 4 stalks Green onions (Chopped)
• 1 small Onion (Chopped)
• 1 tablespoon Soy sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Apple cider vinegar
• 2 tablespoons Lime juice (Freshly squeezed)
• 2 tablespoons Olive oil
• 1 tablespoon Brown sugar
• 1 teaspoon Dried thyme (Or 2 sprigs fresh thyme)
• 1/2 cup Orange juice

Instructions

1. Prepare the Marinade: Combine allspice, black pepper, salt, smoked paprika, cinnamon, nutmeg, minced garlic, grated ginger, finely chopped Scotch bonnet peppers, chopped green onions, chopped onion, soy sauce, Worcestershire sauce, apple cider vinegar, lime juice, olive oil, brown sugar, thyme, and orange juice in a blender or food processor. Blend until smooth to create a flavorful jerk marinade.
2. Marinate the Chicken: Pat the chicken dry using paper towels. Place the chicken pieces into a large bowl or a ziplock bag. Pour the jerk marinade over the chicken, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
3. Preheat the Grill: Preheat your grill to medium-high heat. For authentic flavor, set up a charcoal grill to add smokiness, but a gas grill works well too.
4. Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the preheated grill. Cook for 35 to 40 minutes, turning occasionally to ensure even cooking and to achieve a nicely charred skin. Use a thermometer to check that the internal temperature reaches 165°F (74°C) for safe consumption.
5. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This helps the juices redistribute for moist, tender meat. Serve your Jamaican Jerk Chicken with traditional sides such as rice and peas, fried plantains, or a fresh tropical salad for a complete and authentic Caribbean meal.

Notes

• Adjust the number of Scotch bonnet peppers based on your spice preference, as they are very hot.
• Marinating overnight intensifies the flavors and tenderizes the chicken better.
• If you don’t have a grill, you can bake the chicken in the oven at 375°F (190°C) for 45-50 minutes, turning halfway through.
• Use a meat thermometer to ensure perfectly cooked chicken without drying it out.
• Wear gloves when handling Scotch bonnet peppers to avoid skin irritation.

Keywords: Jamaican jerk chicken, spicy grilled chicken, Caribbean chicken recipe, jerk marinade, smoky chicken, grilled chicken with spice rub