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Jamaican Jerk Chicken

Jamaican jerk chicken with Caribbean spice paste delivers charred, smoky edges and juicy, cooked-through meat. Marinate for hours, then grill until deeply browned for an authentic island BBQ finish.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 3 lb chicken pieces Use bone-in pieces for best flavor and char.
  • 4 green onions Chopped, including green tops.
  • 2 scotch bonnet peppers (or habaneros) Seeded for less heat; keep seeds for hotter jerk.
  • 4 garlic cloves Fresh cloves.
  • 2 tbsp fresh thyme Packed or finely chopped.
  • 2 tbsp brown sugar Helps caramelize the jerk rub.
  • 2 tbsp soy sauce Adds savory depth to the marinade.
  • 2 tbsp lime juice Fresh for brightness.
  • 1 tbsp allspice Classic jerk spice.
  • 1 tbsp black pepper Use freshly ground if possible.
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 0.25 salt Add to taste; start lightly then adjust.

Equipment

  • 1 grill

Method
 

Make jerk marinade
  1. Blend green onions, scotch bonnet peppers, garlic, thyme, brown sugar, soy sauce, lime juice, allspice, black pepper, cinnamon, and nutmeg until smooth, with visible orange-brown specks of spice.
  2. Score the chicken pieces on both sides and rub the marinade all over, pressing into the cuts so the jerk spices cling to the surface.
  3. Marinate the chicken in the refrigerator for 4-24 hours, covered, until the meat looks darker and more speckled with the jerk seasoning.
Grill
  1. Preheat the grill to medium heat and let the grates heat up so the chicken starts to char on contact.
  2. Grill the chicken, turning frequently, for 30-40 minutes until the exterior is charred and the thickest piece is cooked through and juices run clear.
Serve
  1. Serve the jerk chicken with rice and peas and add lime wedges on the side so guests can brighten each bite.

Notes

For the most even char, pat the chicken slightly dry after marinating (not fully dry) and keep the grill at medium so the spices caramelize instead of burning. Refrigerate leftovers up to 3-4 days; freezer yes—freeze cooked chicken up to 3 months. For a lower-sodium option, use low-sodium soy sauce and reduce added salt to taste.