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Let me tell y'all, the first time I had real-deal, authentic Jamaican jerk chicken, it wasn't in some white-linen resort dining room. Nope-it was off a smoky charcoal grill next to a grass hut on a beach in Montego Bay, Jamaica. Quinton and I were sunburned and salt-crusted from a long day of snorkeling, and we followed our noses to the scent of fiery scotch bonnet peppers and grilled dark meat. We scarfed it down sitting barefoot in the sand.
The flavor was burned into my memory, and when I got home, I rolled up my sleeves and went to work. This is my take on that unforgettable dish-spicy, smoky, and just right for summer grilling.
Why This One's a Keeper
This jerk chicken brings bold flavor with just the right amount of island heat. The marinade is layered with citrus, warm spices, and fresh ginger-and when it hits that hot grill, the char on the skin turns it into something you'll be dreaming about long after Labor Day. It's perfect for a backyard cookout, and it smells so good your neighbors will wander over with empty plates and hopeful eyes.
Plus, the marinade pulls double duty. It tenderizes the meat and infuses it with flavor from the inside out. Whether you use chicken legs, thighs, or a whole spatchcock bird, it's hard to mess this up.
Where This Recipe Comes From
Jerk chicken is a staple in Jamaican cuisine, known for its vibrant blend of heat, herbs, and spice. The term "jerk" comes from the Spanish word charqui, meaning dried meat, but the cooking style has its roots in the traditions of the Maroons-enslaved Africans who escaped to the mountains and blended African spice blends with native Arawak cooking techniques.
This version leans into that rich legacy, with a homemade wet marinade full of spring onions, allspice, lime juice, and fiery peppers. It's not traditional in the sense that it came from a grandmother's handwritten recipe, but it sure is respectful of the flavor-and it brings a little piece of the islands right to your own grill.
Round Up Your Kitchen Tools
Blender or food processor - To whip up that bold, spicy marinade
Large mixing bowl - For coating the chicken evenly
Zip-top bags or shallow dish - Marinating magic happens here
Grill or roasting pan with rack - You can go charcoal or oven-roast
Tongs - Essential for flipping without losing the skin
Meat thermometer - For perfectly juicy chicken every time
Here's What You'll Need
White onion - Adds base flavor and a little sweetness
Green onions (spring onions) - Fresh, peppery, and essential
Fresh thyme - Earthy and aromatic
Scotch bonnet peppers - Bring the heat and fruity flavor
Allspice - A must-have for jerk seasoning
Ground nutmeg and cinnamon - Warm spice notes
Salt and black pepper - For balance and bite
Brown sugar - Sweetness that helps with charring
Soy sauce - Adds umami and depth
White vinegar - Brightens and tenderizes
Lime juice - That citrus punch makes it sing
Vegetable oil - Helps it all come together
Fresh ginger - Adds a zippy warmth
Garlic cloves - Never skip the garlic
Orange juice - Balances heat with tropical sweetness
Chicken pieces - Bone-in, skin-on for max flavor
Let's Get to Cookin'
Make the Marinade
Add all marinade ingredients to a blender or food processor. Blend until smooth-it should smell like heat, citrus, and backyard dreams.
Marinate the Chicken
Wash and dry your chicken pieces. Place them in a large bowl or zip-top bag. Pour in the marinade and make sure every nook and cranny is coated. Cover and refrigerate for at least 6 hours-overnight is even better. Flip the chicken occasionally to let the flavors mingle.
Fire Up the Grill
Preheat your grill to medium-high. If using charcoal, push the coals to one side for indirect heat. Oil the grates lightly. Remove the chicken from the marinade, letting excess drip off.
Grill over indirect heat, turning often, until the chicken is deeply browned and the internal temperature reaches 165°F. This takes about 35-45 minutes depending on the cut.
Oven Method (No Shame in It!)
Preheat oven to 375°F. Arrange chicken on a rack in a roasting pan. Bake for 40-45 minutes, then broil for 3-5 minutes to crisp and char the skin.
✨ Scroll on down, friend. That full recipe's waitin' for you at the bottom. ✨
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Little Tricks from My Kitchen
Marinate overnight - The longer it soaks, the deeper the flavor.
Use dark meat - Thighs and legs hold up best to the heat and bold flavors.
Add wood chips - Soaked pimento or hickory chips give that jerk hut smokiness.
Let it rest - After grilling, give it 5 minutes before cutting in. Keeps it juicy.
Don't rush the grill - Cook it low and slow over indirect heat to avoid burning.
Ways to Dish It Up
Serve with my Pickled Cabbage Slaw - Light, crunchy, and tangy
Try it with Jamaican Rice and Peas - Creamy coconut rice, bold flavor
Pair it with Red Stripe Beer - or fizzy Ginger Beer to cool off those spices
Finish with Texas Peach Cobbler - Sweet, juicy, and buttery-sweet
Curious? You're Not Alone (FAQs)
Can I use boneless chicken breasts?
You can, but bone-in, skin-on pieces stay juicier and hold flavor better on the grill.
Is jerk chicken supposed to be spicy?
Yes! Scotch bonnets bring heat. You can reduce the amount or swap for milder peppers if needed.
Can I bake this instead of grilling?
Absolutely. Use a roasting pan and broil at the end for that crisp finish.
How long does jerk chicken need to marinate?
At least 6 hours, but overnight is best for the boldest flavor.
What does jerk seasoning taste like?
It's warm, spicy, herby, citrusy, and a little sweet-like a beach vacation for your mouth.
What to Do with the Leftovers
Store cooled chicken in an airtight container in the fridge for up to 4 days. Reheat in a 300°F oven until warmed through. You can also slice it cold for wraps, grain bowls, or salads.
To freeze, place in a freezer-safe bag and remove as much air as possible. It'll keep for 2 to 3 months. Thaw overnight in the fridge and reheat as needed.
Stick Around for Seconds!
If this spicy Caribbean jerk chicken made your grill sing or stirred up a memory of a vacation you never wanted to end, stick around and subscribe to my newsletter. I've got more recipes where this came from-and you're always welcome here.
Tell Me Your Twist on This Dish
Tried it? Changed it? Made it spicier than a July afternoon in Austin? I want to hear it all. Leave a comment, snap a pic, and share your jerk chicken magic!
Sizzlin' Summer Recipes You'll Want on Repeat
Here are a few sizzlin', summer grilling recipes you'll go back to again and again-each one bursting with flavor, ease, and that perfect backyard vibe:
Grilled Cilantro Lime Shrimp Tacos with Strawberry Jalapeño Salsa
These bright, juicy shrimp tacos get a tropical twist from fresh strawberries and jalapeños. They'll transport you to poolside in no time-and they only take about 20 minutes to make.
Surf and Turf Kebabs
Perfect for sharing-skewers of juicy steak and shrimp marinated, grilled, and basted with a sweet-savory glaze. Crowd‑pleasing and so easy .
BBQ Grilled Shrimp Tostadas
Smoky-chipotle shrimp on crispy tostadas, topped with slaw and avocado. Crunchy, fresh, and satisfying-no picnic waiver required.
Crispy Coconut Shrimp with Sweet Chili Orange Sauce
Crispy, coconut-y shrimp paired with a tangy sweet chili orange sauce-summer finger food at its finest
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Before You Get Started! If you whip up this recipe, I'd love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y'all!
Caribbean Jerk Chicken
Ingredients
Jerk Marinade:
- 1 large white onion chopped
- 3 to 4 green onions chopped
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- 2 Scotch bonnet peppers seeds removed for less heat
- 1 tablespoon allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 lime juiced
- 2 tablespoons vegetable oil
- 1 tablespoon grated fresh ginger
- 4 garlic cloves chopped
- ¼ cup orange juice
Chicken:
- 6 pounds chicken pieces bone-in, skin-on (legs, thighs, or a whole chicken cut into parts)
Instructions
Prepare the Marinade
- Add all marinade ingredients to a blender or food processor.1 large white onion, 3 to 4 green onions, 2 teaspoons fresh thyme leaves, 2 Scotch bonnet peppers, 1 tablespoon allspice, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 2 teaspoons salt, 1 teaspoon freshly ground black pepper, 1 tablespoon brown sugar, 3 tablespoons soy sauce, 2 tablespoons white vinegar, 1 lime, 2 tablespoons vegetable oil, 1 tablespoon grated fresh ginger, 4 garlic cloves, ¼ cup orange juice
- Blend until smooth and thick. The mixture should be fragrant, with a spicy, slightly sweet aroma.
Marinate the Chicken
- Wash the chicken pieces thoroughly under cool water and pat them dry with paper towels.6 pounds chicken pieces
- Place chicken in a large mixing bowl or a gallon-sized zip-top bag.
- Pour the marinade over the chicken, ensuring every piece is fully coated.
- Cover the bowl or seal the bag and refrigerate for at least 6 hours. For best flavor, marinate overnight, turning the chicken occasionally to redistribute the marinade.
Grill the Chicken
- Preheat the grill to medium-high heat and lightly oil the grates.
- Remove chicken from marinade, allowing excess to drip off.
- Grill over indirect heat, turning occasionally to prevent burning, for about 35 to 45 minutes or until the chicken reaches an internal temperature of 165°F and the skin is nicely charred.
- For added smoky flavor, toss soaked wood chips (like pimento wood or hickory) onto the hot coals or in a smoker box.
Notes
- Preheat oven to 375°F.
- Arrange marinated chicken on a rack in a roasting pan to allow heat to circulate evenly.
- Bake for 40 to 45 minutes, or until the chicken is cooked through.
- Finish by broiling for 3 to 5 minutes to crisp and lightly char the skin.
- Scotch bonnet peppers can be swapped with habaneros.
- Orange juice can be replaced with pineapple juice or apple cider for a slightly different sweet-acidic balance.
- If fresh ginger isn't available, use 1 teaspoon ground ginger.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze cooked chicken in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat gently in a 300°F oven until warmed through, or slice and serve cold in salads, wraps, or rice bowls for an easy next-day meal.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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