Name: Jamaican Jerk Chicken Recipe
Prep time: 15 min
Cook time: PT-492947H58M53S
Total time: 4 h 15 min
Cuisine: Jamaican
Ingredients: 10 chicken pieces (bone-in and skin-on thighs and legs, about 3 lbs, trimmed of excess fat and skin); 6 green onions, roughly chopped; 6 cloves garlic, peeled and smashed; 2 jalapeno peppers, seeds and stems removed; 2 red chiles or Scotch bonnet peppers, seeds and stems removed; 1 1/2 inch piece ginger, peeled and chopped; 1/3 cup fresh lime juice; 1/4 cup reduced-sodium soy sauce; 2 tablespoons brown sugar; 1 tablespoon fresh thyme leaves; 1 tablespoon fresh parsley leaves; 1 lime, zested; 1 teaspoon freshly ground black pepper; 1 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg

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Introduction

Jamaican Jerk Chicken is a flavorful, spicy dish that brings the vibrant taste of the Caribbean to your table. Marinated with a blend of herbs, spices, and peppers, this chicken is perfect for a casual dinner or a festive gathering.

Jamaican Jerk Chicken Recipe - Recipe Image

Ingredients

10 chicken pieces (bone-in and skin-on thighs and legs, about 3 lbs, trimmed)
6 green onions (roughly chopped)
6 cloves garlic (peeled and smashed)
2 jalapeno peppers (seeds and stem removed)
2 red chiles or Scotch bonnet peppers (seeds and stem removed)
1 1/2 inch piece ginger (peeled and chopped)
1/3 cup fresh lime juice
1/4 cup soy sauce (reduced-sodium)
2 tablespoons brown sugar
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves
1 lime (zested)
1 teaspoon freshly ground black pepper
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Instructions

Step 1: Place the chicken pieces in a gallon-size resealable Ziploc bag, trimming excess fat and skin if needed.
Step 2: Add all remaining ingredients to a food processor and pulse until chopped into a coarse mixture; avoid blending into a smooth sauce.
Step 3: Pour the marinade over the chicken in the bag, remove excess air, seal tightly, and shake well to coat all pieces. Refrigerate for at least 3 hours or overnight for best flavor.
Step 4 (Oven): Preheat the oven to 375°F (190°C). Line a large baking sheet with aluminum foil and spray with non-stick cooking spray. Arrange the marinated chicken on the sheet without touching.
Step 5 (Oven): Bake for 45 to 50 minutes until fully cooked. Broil for the last few minutes to crisp the skin, watching carefully to prevent burning.
Step 6 (Grill): Preheat a gas grill to about 400°F (204°C). Clean and oil the grates. Grill chicken pieces, turning occasionally, for about 30 minutes until cooked through.
Step 7: Serve the chicken hot with rice, fresh lime wedges, and garnish with chopped green onions.

Tips & Variations

For a milder heat, reduce or omit the Scotch bonnet peppers and substitute with mild red bell peppers.
Marinating overnight intensifies the flavors, so plan ahead when possible.
Using bone-in, skin-on pieces helps retain juiciness and enhances flavor during cooking.
Try adding a splash of orange juice to the marinade for a subtle citrus twist.

Storage

Store leftover jerk chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep it moist and flavorful. For longer storage, freeze cooked chicken for up to 2 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs and legs?

Yes, you can use chicken breasts, but they tend to dry out more easily. Marinade them for a shorter time and watch cooking closely to prevent overcooking.

Is Scotch bonnet pepper necessary for authentic jerk flavor?

Scotch bonnet peppers provide the characteristic heat and fruity flavor of jerk seasoning, but if you can’t find them, habanero peppers or red chiles work as good substitutes.