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image of realistic top down mise en place shot showing chicken pieces Scotch bonnet peppers fresh thyme garlic green onions onion soy sauce brown sugar ground allspice ground cinnamon ground nutmeg ground ginger black pepper salt dried thyme lime juice on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Authentic Jamaican Jerk Chicken Recipe on the Grill

This grilled Jamaican jerk chicken is packed with bold, smoky, and spicy flavors from a traditional marinade. Ideal for summer barbecues, it delivers juicy, charred perfection with every bite.
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Prep Time 20 minutes
Cook Time 50 minutes
Marinating Time 12 minutes
Total Time 14 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean, Jamaican
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3 lbs chicken pieces a mix of bone-in, skin-on chicken thighs and drumsticks recommended
  • 1 large lime, juiced for cleaning/washing the chicken (optional)
For the Jerk Marinade
  • 1 medium white onion roughly chopped
  • 6-8 cloves garlic peeled
  • 4-5 green onions (scallions) roughly chopped
  • 1-2 Scotch bonnet or habanero peppers Use 1 for medium heat, 2 for hot. Remove seeds and ribs for significantly less heat, or substitute with 2-3 jalapeño peppers for a safe, mild flavor profile.
  • 2 inches fresh ginger peeled and roughly chopped
  • 1/2 cup soy sauce or Tamari for gluten-free
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil or vegetable oil
  • 1/4 cup dark brown sugar Key for caramelization and balancing the heat
  • 2 Tbsp dried thyme or 1 Tbsp dried thyme
  • 2 Tbsp ground allspice Do not skip or reduce this, it is the soul of jerk
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp black pepper
  • 1/2 tsp salt adjust based on your soy sauce brand

Equipment

  • Grill (Charcoal or Gas)
  • blender or food processor,
  • Meat thermometer

Method
 

  1. Rinse the chicken pieces under cold water (traditionalists often wash the chicken with lime or vinegar; if you do this, rinse thoroughly). Pat the chicken completely dry with paper towels.
  2. Using a sharp knife, score the thicker parts of the meat (especially the thighs and drumsticks) 3 to 4 times with deep cuts, going all the way to the bone. This is crucial. This step allows the jerk marinade to penetrate deeply, ensuring every bite is bursting with flavor.
  3. Combine all the marinade ingredients, including the onion, garlic, green onions, ginger, vinegar, oil, soy sauce, brown sugar, and all the dry spices (allspice, thyme, cinnamon, nutmeg, salt, and pepper) into a high-speed blender or food processor.
  4. Blend until the mixture is relatively smooth. It should have a consistency that coats the chicken without sliding off immediately, thick from the fresh aromatics. Taste a tiny spoonful (carefully, if using Scotch bonnet!). It should be incredibly pungent, spicy, sweet, and tangy.
  5. Place the scored chicken pieces into a large, non-reactive bowl or a sealable bag. Pour the marinade over the chicken, making sure it seeps into all the cuts and crevices.
  6. Using gloves, massage the marinade thoroughly into the meat.
  7. Cover and refrigerate. For the best, most developed flavor (that true authentic jerk chicken taste), marinate for a minimum of 12 hours, and preferably for 24 hours. This long marination time is key to tenderizing the meat and achieving the depth required for spicy jerk chicken.
  8. Preheat your grill (charcoal is ideal for that signature smoky flavor, but gas works perfectly too) to a medium-medium-low heat. You want two zones: a hotter direct heat zone and a cooler indirect heat zone. Clean and oil the grates well to prevent sticking from the sugary marinade.
  9. Remove the chicken from the marinade, allowing any excess to drip off. Reserve 1/4 cup of the marinade if you plan to use it as a finishing glaze (boil it thoroughly first to make it safe).
  10. Place the chicken skin-side down over the cooler, indirect heat zone. The dark jerk chicken rub tends to caramelize quickly due to the sugar content, so starting slow prevents burning.
  11. Grill for about 35-50 minutes total (depending on the size of your pieces), turning every 10–15 minutes, allowing the skin to slowly develop a deep color and crusty char. Bone-in pieces take time to cook through properly.
  12. Towards the last 10 minutes of cooking, move the chicken briefly over the direct heat zone to crisp up the skin and achieve that desirable blackened, smoky char. Watch carefully for flare-ups!
  13. The chicken is done when an internal thermometer reads 165°F (74°C) in the thickest part of the meat.
  14. Transfer the grilled jerk chicken to a cutting board, tent loosely with foil, and let it rest for 10 minutes before serving. This rest helps distribute the juices, ensuring a tender, succulent finish.

Nutrition

Calories: 370kcalCarbohydrates: 15gProtein: 32gFat: 22gSaturated Fat: 6gCholesterol: 135mgSodium: 1050mgPotassium: 420mgFiber: 1gSugar: 11gVitamin A: 5IUVitamin C: 3mgCalcium: 40mgIron: 2.5mg

Notes

Pro Tips:
  • For milder jerk chicken, remove seeds from peppers or use jalapeño.
  • To bake instead, arrange chicken on a foil-lined baking sheet, bake at 400°F for 35–45 minutes, and broil for 3-5 minutes to crisp the skin.
  • Boneless chicken should marinate for only 4-6 hours and cooks much faster.
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