Flavorful Jamaican Jerk Chicken
An authentic Jamaican jerk chicken recipe featuring a smoky, sweet, and spicy marinade that creates tender, juicy chicken with a complex punch of flavors. Perfect for grilling or oven roasting, this recipe is easy to prepare and a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Jamaican
Ingredients
- 2 to 3 pounds bone-in, skin-on chicken thighs or drumsticks
- 1 or 2 Scotch bonnet peppers, finely chopped (or habanero peppers as a substitute)
- 2–3 sprigs fresh thyme, leaves stripped (or 1 tsp dried thyme)
- 1 tbsp allspice berries, freshly ground
- 3 large garlic cloves, minced
- 1-inch piece ginger, peeled and grated
- 2 tbsp packed brown sugar
- 3 stalks green onions, chopped
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp salt (adjust to taste)
- ½ tsp freshly ground black pepper
- 2 tbsp soy sauce or tamari
- Juice of 1 lime
- 2 tbsp vegetable oil
Instructions
- Prepare the marinade: In a food processor or mortar, combine Scotch bonnet peppers, fresh thyme leaves, garlic, grated ginger, brown sugar, green onions, ground allspice, cinnamon, nutmeg, salt, black pepper, soy sauce, lime juice, and vegetable oil. Blend until smooth and thick, about 5 minutes.
- Marinate the chicken: Pat chicken pieces dry with paper towels. Place in a large mixing bowl and pour marinade over. Rub marinade evenly over each piece, including under the skin where possible. Cover and refrigerate for at least 4 hours, ideally overnight.
- Preheat grill or oven: For grilling, preheat to medium-high heat (about 375°F). For oven, preheat to 400°F and set a wire rack on a baking sheet.
- Cook the chicken: On grill, place chicken skin-side down and cook 6-7 minutes per side until internal temperature reaches 165°F and skin is charred. In oven, roast on wire rack for 35-40 minutes, flipping halfway, until cooked through and skin is golden and crisp.
- Rest and serve: Remove chicken from heat and let rest 5-10 minutes before serving to allow juices to redistribute.
Notes
Marinate chicken for at least 4 hours, preferably overnight, for best flavor. Use freshly ground allspice and black pepper for enhanced aroma. Adjust Scotch bonnet peppers to control heat level. Rest chicken after cooking to keep it juicy. For oven cooking, broil last 3-4 minutes for charred flavor. Baste with boiled marinade or oil to keep skin crisp.
Nutrition
- Serving Size: 4 oz (113g) cooked c
- Calories: 220
- Fat: 15
- Protein: 18
Keywords: Jamaican jerk chicken, jerk chicken recipe, spicy chicken, grilled chicken, authentic Jamaican, allspice, Scotch bonnet peppers, Caribbean chicken