Spicy, smoky and enticingly fragrant, this Jamaican Jerk Chicken is an explosion of flavors in every bite. A fresh and summery Caribbean dish that is perfect for all your cookouts with friends and family.
As many of you may already know, I was born and raised in the Dominican Republic. Nothing makes me happier than cooking Dominican food as well as food from the neighbouring islands.
This is my take on Jamaica’s much-loved Caribbean classic—Jerk Chicken. It is one of my favorite dishes to BBQ all summer long, especially if feeding a crowd. You start by blending a lip-smacking jerk chicken marinade made with a blend of spices, citrus juice, soy sauce, vinegar, onion, garlic and hot peppers.
After an hour or two marinating, we grill the chicken over indirect/medium heat, brushing on extra marinade towards the end. Finished over high heat, the result is deeply-flavored chicken with burnished-skinned and a spicy punch. In other words, a succulent delight.
Put this menu on your summer cookout lineup and give it a try. It’s incredibly easy to throw together and always a huge hit. Enjoy!
About Jerk Chicken
This simplified version for Jamaican jerk is of course not truly authentic since the term “jerk” refers not only to the sauce that is applied to the meat, but also to the style of cooking. To get that really authentic flavor, Jamaicans cook their meat over fires made from the aromatic pimento wood that comes from the island’s allspice trees.
Pimento wood is not something easily found outside of Jamaica so here we achieve the smoky jerk flavor with a highly spiced and fragrant sauce. In particular, allspice and scotch bonnets are what give this Jamaican dish its unique and distinctive flavor. I’d even go as far as to say that without them, you will not have jerk.
That said, jerk chicken can be as spicy or as mild as you’d like it to be so feel free to taper back (somewhat) on the amount of peppers you use according to your taste and preference.
Good To Know
I first posted this recipe back in 2018 (!!) and it was badly in need of an update. The original recipe included a pineapple salsa which I decided to leave out so we could focus entirely on making the delicious jerk chicken.
However, I still love to serve this dish with grilled pineapple (see section below) and I highly suggest you do too.
Ingredient Notes And Substitutions
This recipe calls for a long list of ingredients but keep in mind most of them are spices, or jarred ingredients. There is very little chopping as everything gets blended.
In my humble opinion, every ingredient listed here is essential to the recipe (in other words, they aren’t optional). I will emphasize that without the allspice and fiery scotch bonnets, you will not have Jamaican jerk sauce. They truly are the two ingredients that bring that extra bit of something special to this dish so do your best to seek these out.
- Chicken: A whole chicken is typically used to make jerk chicken. Spatchcocking the chicken makes it easier and faster to grill. However, bone-in, skin-on chicken pieces will cook even faster and are easier to manage on the grill. I like using thighs and drumsticks but you can use any cuts of chicken you prefer.
- Scotch Bonnet Peppers: Scotch Bonnet peppers are fiery! But they also have a lovely fruity aroma that gives loads of flavor to the marinade. This recipe calls for 4 scotch bonnets which makes it spicy, but not burning hot. My spice level is pretty medium and I can tolerate that amount just fine. If you are feeding children, or would prefer it more mild, use only 1- 2 peppers. In a pinch, you can substitute with habanero peppers.
- Red Onion: I like to use red onion for the marinade but a yellow cooking onion works just as well.
- Garlic and ginger: We use fresh garlic and ginger for lots of punchy flavor.
- Green onions: Green onions are milder than regular onions but they add some fresh, grassy flavor to the marinade.
- Citrus juice: Sour oranges are found in the Caribbean and throughout many other Latin American countries. Their bitter-sweet juice is commonly used in sauces and marinades but unfortunately they are hard to find. To get a similar flavor, here we combine orange and lime juice and a splash of vinegar to get the acidity right. For even more citrus flavor, we also use the zest of the orange and lime.
- Low-sodium soy sauce: This is a pretty common ingredient used in many Hispanic-Caribbean dishes and here it helps add color and flavor to the chicken.
- Brown sugar: Just a bit of brown sugar encourages color and caramelization and also adds a subtle sweetness which balances the heat.
- Spices and seasonings: For spices we keep it pretty traditional and use nutmeg, ground allspice, cinnamon, fresh thyme leaves (or dried) salt and black pepper.
How To Make Jamaican Jerk Chicken
For this jerk-spiced chicken recipe, we are using a wet marinade. The recipe makes a lot of marinade so you can double the chicken (highly recommend it for large crowds, or lunches/picnics the next day) without doubling it.
If you don’t have an outdoor grill, you can easily bake the chicken in the oven (instructions included). I don’t recommend cooking it on the stovetop unless you have really good ventilation. Even then, the mess is pretty significant so it is best to roast it.
Prepare the marinade: Combine all marinade ingredients in a food processor. Blend until almost smooth. If you wish, you can prepare the marinade up to 5-6 days in advance.
Marinate the chicken: Pat dry chicken pieces with paper towels and use a fork or small sharp knife to poke holes throughout all the pieces. This will allow the seasoning to soak in. Place chicken in a large glass mixing bowl and pour the marinade all over it, holding back about 1/2 cup. Using gloves, rub the marinade into chicken. Like really rub it in—under the skin, too so the chicken is well-seasoned throughout. Cover and let marinate in the fridge for at least 2 hours and up to overnight.
Prepare the grill: Remove the chicken from the fridge 30 minutes before you’re going to cook it. Preheat a grill to medium-high heat. If possible leave one burner on medium low— if the chicken is browning too quickly, you can move it to that side. Clean and lightly oil the grates. Remove chicken from the marinade and discard the marinade.
Grill the chicken: Place the chicken pieces on the grill and cook for about 15 minutes, turning once every 5 minutes or so. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center. To finish, move the chicken back onto the hot side of the grill and baste with reserved marinade, turning the pieces a few more times times. Remove to a warmed platter and serve. TIP: You’ll want to move the pieces around on the grill to keep them from burning, and flip them often as well.
To bake the chicken: Preheat oven to 425ºF. Place chicken pieces on a parchment-lined baking sheet. Bake until chicken is golden brown and cooked through, 40 to 45 minutes. Internal temperature should read 165ºF – 170ºF.
Helpful Tips
Pierce the chicken before marinating. I like to to pierce the chicken, or cut a few slashes on the surface. This allows the seasoning to soak in better and the fat to render while cooking.
Use gloves when handling the scotch bonnets. This is no joke, friends. You do not want to handle scotch bonnets with bare hands. I remove the stem and slice them in half, no need to chop them up further as they will get chopped in the blender.
Marinate the chicken in advance. Most recipes will tell you to marinate the chicken for 12-24 hours. I don’t find it necessary to marinate it for that long but it does benefit from at least 1 to 2 hours.
If baking the chicken, use less scotch bonnets. I have no proof of this but I find the heat level is less intense when you cook the chicken on the grill. If baking the chicken, you may want to reduce the amount of scotch bonnets.
Recipe FAQs
Yes, jerk chicken is spicy. Scotch bonnets are very spicy but they also give the dish its distinctive flavor so it’s hard to leave them out entirely. If you can’t tolerate any heat, then perhaps this is not the dish for you.
My favourite way to freeze jerk chicken is by mixing it with the marinade, then freezing it with the marinade. Thaw in the refrigerator overnight and you have a wonderful quick meal ready to go. IF you’d like to freeze leftovers of the cooked jerk chicken, you can, but it may dry out a bit when reheating.
Yes, this jerk marinade recipe would be great with pork tenderloins, fish, or even tofu for a plant-based protein.
Yes, you can bake it in the oven (instructions included in recipe card). Alrenatively, you can brown the chicken on a grill pan on the stovetop, then transfer it to the oven to finish cooking. I don’t recommend cooking it on a skillet on the stovetop until it is cooked because it will smoke up your entire house.
Allspice has a long history in Caribbean cuisine, particularly in Jamaican cooking. The spice is the dried, unripe fruit derived from the Pimenta dioica tree, which is native to the Caribbean, but grows more predominately in Jamaica. Its use in jerk seasoning is a tradition that dates back generations. When ground, allspice berries release distinctive aromatic notes of clove, cinnamon, and nutmeg which help make “jerk flavor” so compelling.
Recommended: Serve With Grilled Pineapple
In keeping with the Caribbean vibe, I always grill pineapple wedges to serve alongside the chicken. The fresh sweetness of the pineapple is wonderful on its own but just heavenly beside the spiciness of the jerk chicken.
When you grill a pineapple you take it to a whole new dimension. The sweet juices become even juicier and sweeter as the sugars caramelize and char on the grill grates. But I love even more that the pineapple becomes slightly smoky and super-duper tender.
Here’s how to grill pineapple:
- Slice the pineapple into long wedges and lightly brush with olive oil. Place the pineapple slices on a very hot grill and cook until slightly charred, about 4 minutes per side.
- Serve it as is or make a pineapple salad by chopping it into chunks and adding cucumber, red onions, and a drizzle of olive oil and lime juice. Delish.
A little reminder that aside from being a very delicious tropical fruit, pineapples are also low in calories and rich in vitamins and antioxidants.
More Serving Suggestions
Aside from grilled pineapple, there are many great sides to serve with your jerk chicken. Here’s a few suggestions:
- Grains and legumes: In Jamaica, jerk chicken is most commonly served with a side of rice and peas which is super delicious. This Moro de Habichuelas is similar and just as delicious, or this easy Rice and Beans. Of course, this Coconut Rice, or this Cilantro-Lime rice would be also be a fabulous choice.
- Vegetables: You have the grill going so why not cook up a huge platter of Grilled Vegetables. Potatoes would also make a great side to the jerk chicken. Try it with these Parmesan Potato Wedges, or these Baked Potatoes.
- Salads: You can even skip the rice and go with a hearty salad such as this Carrot and Crispy Quinoa Salad, this Cowboy Caviar, this 5 Bean Salad, or this Italian Pasta Salad.
- Plantains: In the Caribbean, plantains are a staple to serve alongside just about any meal. Try this sweet version of Plátanos al cladero which are very easy to make and so delicious.
- Coleslaw: For the best of both worlds, whip up this Pineapple Coleslaw to serve alongside your jerk chicken—So Good!!
How To Store And Reheat
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Reheat: For best results, reheat in a medium-heat grill, or in a skillet over medium low heat until warmed through. You can also reheat in a 350ºF oven for about 10 minutes, or until heated through.
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Easy Jamaican Jerk Chicken
Ingredients
For the Chicken
- 3 pounds bone-in, skin on chicken (thighs and/or drumsticks)
- 1 orange
- 1 lime
- 1 small red or yellow onion, coarsely chopped
- 4 garlic cloves, chopped
- 1 (2-inch) piece of fresh ginger, chopped
- 3 Scotch bonnet peppers, stemmed and cut in half (see notes)
- 4 green onions (scallions) white and green parts, coarsely chopped (plus more for garnish)
- 2 Tablespoons fresh thyme leaves
- 1 1/2 Tablespoon ground Allspice
- 1/2 teaspoon cinnamon powder
- 1 teaspoon freshly grated nutmeg
- 1 Tablespoon paprika
- 2 Tablespoons brown sugar
- 3 Tablespoons Soy sauce
- 1 tablespoon apple cider vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon Kosher salt (adjust to taste)
- 1 teaspoon freshly ground black pepper (adjust to taste)
- 1-2 limes, sliced into wedges for serving (optional)
Instructions
- Pat dry chicken pieces with paper towels and use a fork or small sharp knife to poke holes throughout all the pieces. This will allow the seasoning to soak in. Place chicken in a large glass mixing bowl or large zip lock bag.
- Using a vegetable peeler, peel 5 (3-inch-long) strips of orange zest, then roughly chop the zest. Repeat this with the lime, but zest the whole lime. Juice half of the orange and the entire lime; add the zest and juice to the bowl of a food processor or blender.
- To the food processor (or blender) add the onion, garlic, ginger, scotch bonnets, scallions, thyme leaves, allspice, cinnamon, nutmeg, paprika, brown sugar, soy sauce, vinegar, olive oil, salt and pepper. Alternatively, chop all ingredients finely by hand or use mortar and pestle.
- Pour the marinade over the chicken, holding back about 1/2 cup to use for basting. Using gloves, rub the marinade into chicken; really rub it in—under the skin as well, so the chicken is well-seasoned throughout. Cover and let marinate in the fridge for at least 2 hours and up to overnight. Remove the chicken from the fridge 30 minutes before you're going to cook it.
- Preheat a grill to medium-high heat. If possible leave one burner on medium low— if the chicken is browning too quickly, you can move it to that side. Clean and lightly oil the grates. Remove chicken from the marinade and discard the marinade.
- Place the chicken pieces on the grill and cook for about 15 minutes, turning once every 5 minutes or so. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until internal temperature is 165ºF – 170ºF. To finish, move the chicken back onto the hot side of the grill and baste with reserved marinade, turning the pieces a few more times. TIP: You’ll want to move the pieces around on the grill to keep them from burning, and flip them often, as well.
- To bake the chicken: Preheat oven to 425ºF. Place chicken pieces on a parchment-lined baking sheet. Bake until chicken is golden brown and cooked through, 40 to 45 minutes. Internal temperature should read 165ºF – 170ºF.
- Garnish chicken with chopped scallions and serve with lime wedges on the side.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Reheat: For best results, reheat in a medium-heat grill, or in a skillet over medium low heat until warmed through. You can also reheat in a 350ºF oven for about 10 minutes, or until heated through.
This recipe was originally posted June 3, 2018. It has been updated and improved with new information, as well as some minor changes to the recipe.
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