Jamaican Jerk Chicken (Printable)

Spicy Caribbean chicken marinated in aromatic jerk seasoning and grilled for smoky, flavorful results.

# What You Need:

→ Chicken

01 - 3.3 lbs chicken pieces (legs, thighs, or breasts, bone-in preferred)

→ Jerk Marinade

02 - 4 green onions, chopped
03 - 2 Scotch bonnet peppers, seeded and chopped
04 - 4 garlic cloves
05 - 1 small onion, chopped
06 - 2 tbsp fresh thyme leaves
07 - 2 tbsp brown sugar
08 - 2 tsp ground allspice
09 - 1 tsp ground cinnamon
10 - 1 tsp ground nutmeg
11 - 1 tsp ground black pepper
12 - 2 tsp salt
13 - 2 tbsp soy sauce
14 - 2 tbsp vegetable oil
15 - Juice of 2 limes
16 - Juice of 1 orange
17 - 1/4 cup white vinegar
18 - 1/4 cup fresh parsley (optional)

# How To Make:

01 - Place green onions, Scotch bonnet peppers, garlic, onion, thyme, brown sugar, allspice, cinnamon, nutmeg, black pepper, salt, soy sauce, vegetable oil, lime juice, orange juice, vinegar, and parsley in a blender. Process until completely smooth and fragrant.
02 - Pat chicken pieces thoroughly dry with paper towels. Transfer to a large bowl or sealable plastic bag. Pour marinade over chicken, massaging to ensure complete coverage. Seal and refrigerate for at least 4 hours, preferably overnight for maximum flavor penetration.
03 - Prepare grill to medium-high heat, approximately 375°F. Charcoal grill is recommended for authentic smoky flavor, but gas grill works perfectly.
04 - Remove chicken from marinade, allowing excess to drip off. Place on preheated grill. Cook for 40-45 minutes, turning every 10-12 minutes and basting with reserved marinade during the first half of cooking. Chicken is done when internal temperature reaches 165°F and skin shows charred, crispy edges.
05 - Transfer grilled chicken to a cutting board or platter. Let rest for 5 minutes to allow juices to redistribute. Serve hot accompanied by rice and peas, fried plantains, or coleslaw.

# Expert Hints:

01 -
  • The marinade creates layers of flavor that develop beautifully over time, making your patience worth every minute
  • Scotch bonnets bring a unique fruity heat that regular hot peppers simply cannot match
  • This recipe impresses everyone at summer gatherings while being surprisingly straightforward to pull off
02 -
  • Scotch bonnet peppers are seriously hot always wear gloves when handling them
  • Reserve some marinade separately for basting since you will be brushing it onto raw chicken
  • The chicken is done when it reaches 75°C internally, not when it looks done
03 -
  • Make extra marinade and freeze it in ice cube trays for quick future meals
  • Let the chicken come to room temperature before grilling for more even cooking

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