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Jamaican Jerk Chicken Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/jamaican-jerk-chicken-recipe/