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–+ servings
image of chicken pieces scotch bonnet peppers fresh thyme green onions garlic onion fresh ginger ground allspice soy sauce lime juice brown sugar salt black pepper cooking oil arranged on white marble counter with clear glass bowls and rustic wooden kitchen sets under soft daylight

Jerk Chicken

Authentic Jamaican jerk chicken recipe with a fragrant, spicy marinade featuring Scotch bonnet peppers, allspice, and thyme. Perfect for grilling or oven baking, this flavorful dish is juicy, crispy, and unforgettable.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 8 hours
Servings: 6 servings
Course: Main Course
Cuisine: Jamaican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Chicken
  • 3 lbs bone-in, skin-on chicken pieces preferably thighs and drumsticks
The Scents & Aromatics
  • 6-8 green onions (scallions) roughly chopped
  • 1 large yellow onion roughly chopped
  • 6 cloves fresh garlic
  • 2 inches fresh ginger peeled and chopped
The Fire
  • 1-2 Scotch bonnet peppers seeds and membrane removed for less heat
The Herbs
  • 4 sprigs fresh thyme leaves removed
  • 1 tbsp ground allspice
The Liquids & Sweetener
  • 1/4 cup soy sauce use Tamari for gluten-free
  • 1/4 cup white vinegar
  • 2 tbsp fresh lime juice
  • 3 tbsp dark brown sugar
  • 1 tbsp vegetable oil
The Spices
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cinnamon
Optional Deepness
  • 1 tbsp browning sauce optional

Equipment

  • Food Processor or Blender
  • Large Ziploc Bag or Glass Dish
  • Charcoal or Gas Grill
  • oven
  • Sheet pan

Method
 

  1. Pat chicken pieces dry with paper towels. Using a sharp knife, score the skin and flesh of the chicken, making 3-4 parallel gashes into the meat. This allows the marinade to penetrate. Place the chicken in a large Ziploc bag or glass dish.
  2. In a food processor or blender, combine all marinade ingredients: green onions, onion, garlic, ginger, Scotch bonnet pepper (use gloves), thyme leaves, brown sugar, soy sauce, lime juice, vinegar, oil, and all the dry spices. Pulse until a thick, aromatic paste forms.
  3. Pour the jerk paste over the chicken. Using gloved hands, rub the marinade deeply into the scored cuts and under the skin, ensuring every surface is coated. Seal the bag or cover the dish and refrigerate. For a quick meal, marinate for at least 4 hours. For maximum flavor, marinate overnight (12-24 hours).
  4. If grilling, preheat your grill to medium-high heat (375-400°F). If using the oven, preheat to 400°F (200°C) and line a sheet pan with foil or parchment.
  5. Grill the chicken skin-side down, for about 20-30 minutes total, turning every 5-7 minutes. If using a charcoal grill, keep the chicken slightly off direct heat to prevent burning. Cook until the internal temperature reaches 165°F.
  6. For the oven method, arrange the chicken on the prepared sheet pan. Bake for 30-40 minutes, or until the internal temperature reaches 165°F. For crispier skin, broil for the last 3-5 minutes, watching closely to prevent burning.
  7. Remove the chicken from the heat and let it rest for 5-10 minutes, loosely tented with foil. This redistributes the juices, ensuring tenderness. Serve hot with your favorite sides.

Nutrition

Calories: 320kcalCarbohydrates: 15gProtein: 28gFat: 18gSaturated Fat: 4gCholesterol: 120mgSodium: 720mgPotassium: 350mgFiber: 1gSugar: 10gVitamin A: 850IUVitamin C: 20mgCalcium: 25mgIron: 2mg

Notes

For authentic pimento wood flavor, add soaked pimento wood chips to your charcoal or smoker. If unavailable, use pecan or apple wood chips. For a milder version, substitute Scotch bonnet with jalapeño or roasted red bell pepper. Leftover marinade can be reduced over medium heat for 5 minutes to create a flavorful glaze.
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