This Jamaican Jerk chicken is smoky, spicy and has that hint of sweetness that will take your taste buds on a wild trip to the Caribbean. Chicken legs get marinated in a mix of whole spices, scotch bonnet peppers and lots of lemon juice, and is grilled (or baked) until they get a nice, smoky char on the outside.
If you've been looking for a quick, easy and flavorful chicken recipe for your weeknight dinner rotation, you've got to give this one a try!
I've recently been experimenting with a lot of Caribbean recipes and flavors.
When I want to make something flavorful, I whip up some Rasta pasta or my favorite Caribbean stewed fish, served with Jamaican rice and peas. This time, I was really craving something spicy—something with a more robust, intense flavor. And that's when I thought of trying this recipe! Also, this lettuce salad is a perfect pairing.
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What's Great About this Recipe?
You can adjust the spices and ingredients in the dish to your liking, which is perfect if you don't prefer lots of peppers.
The dish is super easy to make! Once your marinade is ready, it's pretty much hands-off cooking in the oven or the grill.
The Jamaican Jerk marinade is such a riot of flavors! Use it to baste your chicken or practically any other protein and lend it that smoky, spicy flavor.
Ingredients for the Jamaican Jerk Chicken Recipe
Chicken: Chicken is the star protein in this Jamaican jerk chicken recipe. Use a whole chicken, chicken legs or chicken thighs for this recipe.
Spices: I used a mix of allspice, crushed black pepper, cinnamon and nutmeg. These spices add a ton of flavor and that beautiful aroma to the grilled chicken.
Herbs: I used thyme for that depth of flavor, and some white scallions for that subtle, pungent flavor of onion.
Scotch Bonnet peppers: These peppers are the real show-stopper in this recipe. They have a fiery kick which is synonymous with the heat in Caribbean recipes. Use as much as your spice buds can tolerate!
Lemon juice: I used some freshly squeezed lemon juice to cut through the spiciness of the marinade, and add that bit of tanginess to the dish.
Brown sugar: To add that beautiful caramelization to the chicken, and also to balance the heat and spice in the marinade.
Aromatics: I also used fresh ginger and garlic for their robust, umami deliciousness.
Chicken bouillon: This one's another secret ingredient you don't want to miss. It lends a ton of savory flavor to the dish.
Oil: Feel free to use any cooking oil of your choice. Canola oil works perfectly fine too!
Variations & Substitutions
- Make a big batch of Jamaican Jerk marinade and refrigerate it. You can then use it for this recipe and lots of other recipes too!
- Don't have Scotch Bonnet peppers? Use any other green peppers of your choice to bulk up the marinade. Jalapenos are a great alternative to consider.
- If you prefer dark meat, experiment with other chicken cuts like thighs and drumsticks. This marinade works well with different cuts of chicken, and even other kinds of protein.
How to Make Jamaican Jerk Chicken
Start by rinsing the chicken with water, vinegar, and lemon juice. Pat the chicken dry with paper towels and place it in a bowl.
- Step 1: In a food processor or blender, combine all the marinade ingredients, including onion, garlic, ginger, scallions, Scotch bonnet peppers, lemon juice, brown sugar, cooking oil, thyme, allspice, black pepper, salt, cinnamon, nutmeg, and chicken bouillon. Blend until you have a smooth and fragrant marinade.
- Step 2: Pour the jerk chicken marinade over the chicken, coating it evenly. Use your hands to massage the marinade into the chicken, ensuring it's well-covered. Reserve some marinade for basting later.
Cover the bowl with plastic wrap or transfer the marinated chicken into a resealable plastic bag. Place it in the refrigerator to marinate for at least 6 hours, preferably overnight. The longer it marinates, the more flavorful the chicken will be.
- Step 3: Remove the chicken from the refrigerator and let it come to room temperature. Preheat your grill to medium heat.
- Step 4: Grill for 30-40 minutes, turning occasionally and basting with the reserved marinade, until the chicken is cooked and nicely browned.
Top Tip
Once cooked, remove the Jerk chicken from the grill and let it rest for a few minutes before cutting it into pieces.
Tips & Tricks
- While I highly recommend letting the chicken marinate for at least 6 hours or overnight, don't overdo it. If you apply too much marinade, the chicken will turn mushy as the marinade acids can break down the chicken fibers.
- Add a little oil to the remaining marinade to baste and keep basting as you grill to get the perfect, juicy chicken.
- Handle Scotch Bonnet peppers with care, as they are very spicy. Wear gloves when handling and avoid touching your face or eyes.
- If you have any leftover chicken, move it to an airtight container and refrigerate it for up to 3 days. You can then reheat it in the microwave or the oven.
- You can also prep the chicken in advance to enjoy it on a busy day. Marinate the chicken and transfer it to a freezer-safe container or bag and freeze it for up to 2 months.
Serving Ideas & Suggestions
Serve this spicy chicken on a busy weekday, paired with a rice dish on the side to make it a wholesome meal. I love serving it with my dirty rice or my all time favorite Jollof rice.
Follow up this wholesome meal with plantain puff puffs or a moist and fluffy coconut cake.
Recipe FAQ’s
Authentic Jamaican Jerk has a distinct flavor profile that cannot be replicated in any other dish. It has a fusion of spicy, savory, and tangy flavors with an undertone of sweetness. The chicken is tender, moist, and juicy, bursting with delicious flavors.
Jamaican jerk chicken is a spicy dish. The word "jerk" comes from the cooking process of slow-roasting meat on a spit over an open fire and then rubbing it with spices. This dish usually has lots of spice, mainly from Scotch Bonnet peppers.
Yes, you can. To make Jamaican Jerk chicken in the oven, first preheat your oven to 400°F (200°C). Place the chicken on a parchment-paper-lined baking sheet and bake for 40 minutes, flipping halfway through.
The best way to know if the chicken is cooked to perfection is to use a meat thermometer to check its internal temperature. If it is 165 degrees F or more, it is done!
More Jamaican Recipes to Try
If you tried this Jamaican Jerk chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Jamaican Jerk Chicken
Equipment
- BBQ Grill or Oven
Ingredients
- 1.5 kg Whole Chicken cut into 4 halves
- 1 small Onion chopped
- 3 Garlic cloves
- 1 thumpsize Ginger
- 4 stalks Scallions or green onion
- 1 whole Lemon, freshly squeezed juice
- 2 Scotch bonnets
- 1 tablespoon Brown sugar
- ¼ cup Cooking oil
- 5-6 sprigs Fresh thyme
- 1 tablespoon Allspice
- 1 teaspoon Blackpepper
- 2 teaspoon Salt
- 2 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 tablespoon Chicken bouillon
Instructions
- Rinse the chicken thoroughly with water, vinegar and lemon. Pat dry with a paper towel in a bowl. Set aside.
- Add all the ingredients to a food processor or blender. Blend until smooth.
- Pour the marinade all over the chicken. Use your hand to coat well. Save some marinade for basting.
- Cover and let it marinate in the refrigerator for about 6 hours - overnight. The longer it marinates, the better.
- Remove from the refrigerator and let it come to room temperature.
Using a BBG Grill
- Light a grill and let it preheat. Grill the chicken on medium fire turning occasionally and basting with oil or any leftover marinade. NOTE: Add a little more oil to the remaining marinade.
- Cook until brown for 30 - 40 minutes, until it's white and the juices run clear. You can insert a thermometer into the thickest part of the chicken for the internal temperature to read 165℉- 180℉. Note: Some Grills show temperature, grill at 400℉.
- Remove, cut and serve on a plate.
Using an Oven
- Place the chicken on a parchment paper or aluminum foil lined baking sheet or a rack on a baking sheet.
- Grill or broil at 400℉ for 40 minutes and flip sides halfway through cooking time. Keep basting the chicken often with the remaining marinate until fully cooked and juices run clear.You can insert a thermometer into the thickest part of the chicken for the internal temperature to read 165℉- 180℉.
- Remove, cut and serve on a plate.
Video
Notes
- Let the chicken marinate for at least 6 hours or more to allow the flavors to develop.
- If you're sensitive to spice, start with a small amount of Scotch Bonnet peppers first, taste, and then added more if needed.
- If you're cooking frozen Jamaican Jerk chicken, allow it to first thaw overnight in the refrigerator and then cook it as you would.
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Bilikis says
Thanks for the recipe ma
Bilikis says
This looks so nice and delicious will like to serve mine with rice
Bilikis says
Yummy yummy
Annette Baker says
These are meal I would love to do in my own home
Yes please try it. So good and easy to make.