Buy Now → Authentic Jamaican Jerk Chicken
Jamaican jerk chicken gets bold heat from Scotch bonnet peppers, warm allspice and a citrus marinade. Grill for charred skin or bake and broil in the oven.
- Prep Time: 20 minutes
- Marinating and resting: 6 hours 5 minutes
- Cook Time: 50 minutes
- Total Time: 7 hours 15 minutes
- Yield: Serves 6 to 8 1x
- Category: Main Dish
- Method: Grilling or Baking
- Cuisine: Jamaican
Ingredients
Units
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Jerk Marinade:
- 1 large white onion (chopped)
- 3 to 4 green onions (chopped)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 to 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)
- 1/4 cup orange juice
Chicken:
- 3 to 4 pounds bone-in, skin-on chicken pieces (legs, thighs, or a whole chicken cut into parts)
Instructions
- Add all marinade ingredients to a blender or food processor. Blend until smooth and thick. The mixture should be fragrant, with a spicy, slightly sweet aroma.
- Do not rinse the raw chicken; pat the pieces dry with paper towels. Place chicken in a large mixing bowl or 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, preferably overnight, turning the chicken occasionally to redistribute the marinade.
- 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 35 to 45 minutes or until chicken reaches 165°F and the skin is nicely charred. For added smoky flavor, toss soaked pimento or hickory wood chips onto hot coals or use a smoker box.
- Alternatively, bake instead of grilling: 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 cooked through to 165°F. Finish by broiling for 3 to 5 minutes to crisp and lightly char the skin, watching closely.
Notes
Substitutions:
- Use habaneros as a hot alternative to Scotch bonnets, or jalapeños for a milder result.
- 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.
Storage:
- 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.
Reheating Tips:
- Reheat gently in a 300°F oven until the chicken reaches 165°F, or slice and serve cold in salads, wraps, or rice bowls for an easy next-day meal.
Serving Suggestions
- Traditionally served with Jamaican rice and peas, fried plantains, or festival (a slightly sweet fried dough).
- Cool things down with a side of coleslaw, fresh mango salsa, or cucumber salad.
- Wash it all down with an ice-cold Red Stripe, tingling ginger beer, or pineapple soda.
Rest cooked chicken for 5 minutes before serving. Discard marinade that has touched raw chicken.
Allow at least 6 hours for marinating. Grilling takes 35–45 minutes. Oven baking takes 40–45 minutes plus 3–5 minutes broiling. The 50-minute cook-time field includes broiling; the 7-hour-15-minute total includes minimum marinating and 5 minutes resting. Overnight marinating extends the total.
Find it online: https://jennifercooks.com/caribbean-jerk-chicken/