Jamaican jerk chicken is famous for its bold marinade: Scotch bonnet pepper, allspice, thyme, garlic, ginger, and a little sweetness against smoky char.
This version gives the chicken time to soak up the jerk seasoning, then grills or roasts it until the skin is dark, sticky, and deeply aromatic.
Scotch bonnet peppers are fruity and hot. Wear gloves when handling them, and use one pepper for moderate heat or two if you want the chicken fiery.
Serving Suggestions
Serve jerk chicken with rice and peas, grilled pineapple, fried plantains, coleslaw, or a simple cucumber salad. Lime wedges and extra jerk sauce at the table keep every plate bright.
Recipe Notes
For the deepest flavor, marinate the chicken overnight. If you do not have a grill, roast it on a sheet pan and finish under the broiler for charred edges.
Jamaican Jerk Chicken
Equipment
- Blender or food processor
- Large bowl or zip-top bag
- Grill or rimmed baking sheet
- Tongs
Ingredients
Chicken
- 3 lb bone-in chicken thighs and drumsticks
- 1 tsp kosher salt plus more to taste
Jerk Marinade
- 4 scallions roughly chopped
- 1 whole Scotch bonnet pepper stemmed, seeded for less heat
- 4 cloves garlic
- 2 tbsp fresh lime juice
- 2 tbsp soy sauce
- 2 tbsp brown sugar packed
- 2 tbsp neutral oil
- 1 tbsp apple cider vinegar
- 1 tbsp fresh thyme leaves or 1 teaspoon dried thyme
- 2 tsp ground allspice
- 1 tsp ground ginger
- 1 tsp black pepper freshly ground
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For Serving
- 1 whole lime cut into wedges
- 2 cups rice and peas for serving, optional
Instructions
Make the marinade:
- Add the scallions, Scotch bonnet, garlic, lime juice, soy sauce, brown sugar, oil, vinegar, thyme, allspice, ginger, black pepper, cinnamon, and nutmeg to a blender or food processor.
- Blend until mostly smooth, scraping down the sides as needed.
Marinate the chicken:
- Pat the chicken dry and season it with the kosher salt.
- Rub the jerk marinade all over the chicken, getting some under the skin if possible.
- Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
Cook and serve:
- Heat a grill to medium. Grill the chicken over indirect heat for 30 to 35 minutes, turning occasionally, until the thickest pieces reach 165°F.
- Move the chicken over direct heat for the last few minutes to char the edges. If roasting, bake at 425°F on a rimmed sheet pan for 35 to 40 minutes, then broil briefly for char.
- Rest for 5 minutes, then serve with lime wedges, rice and peas, and extra jerk sauce if you like.
Notes
- Scotch bonnet peppers vary in heat. Start with one pepper if you are unsure.
- For a milder version, remove the seeds and inner ribs from the pepper before blending.
- The marinade also works well with boneless chicken thighs, but they cook faster.