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Jamaican Jerk Chicken

Jamaican jerk chicken with Caribbean spice paste and smoky charred edges from a grill. Marinated for 4 hours (up to 24) for deep flavor, then cooked until cooked through and served with rice and peas.
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Prep Time 20 minutes
Cook Time 30 minutes
marinating 4 hours
Total Time 4 hours 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Jamaican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 3 lb chicken pieces Use a mix of bone-in thighs, drumsticks, and/or wings for best juiciness.
  • 4 green onions, chopped
  • 2 scotch bonnet peppers (or habaneros), seeded Seed for less heat; leave some seeds for extra bite.
  • 4 clove garlic
  • 2 tbsp fresh thyme
Jerk marinade
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp allspice
  • 1 tbsp black pepper
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • salt to taste Add gradually until the marinade tastes balanced.
Serving
  • 1 lime wedges Serve alongside chicken for brightness.
  • 1 rice and peas Classic Jamaican pairing; serve as the side.

Equipment

  • 1 grill

Method
 

Make the jerk marinade
  1. Blend green onions, scotch bonnet peppers (or habaneros), garlic, fresh thyme, brown sugar, soy sauce, lime juice, allspice, black pepper, cinnamon, nutmeg, and salt until smooth, scraping down as needed for a thick paste.
Marinate the chicken
  1. Score chicken pieces and rub the jerk marinade all over, getting it into cuts so the spicy paste clings to the surface.
  2. Marinate chicken in the refrigerator for 4-24 hours, uncovered for the first 1 hour if possible, then covered, until the surface looks evenly coated and fragrant.
Grill until charred and cooked through
  1. Preheat the grill to medium heat, then oil the grates lightly so the chicken sears without sticking.
  2. Grill chicken, turning frequently, for 30-40 minutes until charred with dark grill marks and the thickest pieces are cooked through.
Serve
  1. Serve jerk chicken with rice and peas and lime wedges so you can squeeze over the charred, spice-coated edges.

Notes

For the best char without burning, keep the grill at medium heat and turn the chicken every few minutes so the brown sugar and spices caramelize evenly. Refrigerate leftovers in a sealed container for up to 3 days; freeze up to 2 months (reheat until hot through). For a milder version, seed the scotch bonnet peppers (or use habaneros with fewer seeds) to reduce the heat level while keeping the jerk flavor profile.