Jamaican Jerk Chicken (Printable)

Spicy, smoky grilled chicken marinated in traditional Caribbean spices with scotch bonnet heat.

# What You'll Need:

→ Chicken

01 - 3.3 lbs chicken pieces (legs, thighs, or breasts, bone-in preferred)

→ Jerk Marinade

02 - 4 green onions, chopped
03 - 2 Scotch bonnet peppers, seeded and chopped
04 - 4 garlic cloves
05 - 1 small onion, chopped
06 - 2 tbsp fresh thyme leaves
07 - 2 tbsp brown sugar
08 - 2 tsp ground allspice
09 - 1 tsp ground cinnamon
10 - 1 tsp ground nutmeg
11 - 1 tsp ground black pepper
12 - 2 tsp salt
13 - 2 tbsp soy sauce
14 - 2 tbsp vegetable oil
15 - Juice of 2 limes
16 - Juice of 1 orange
17 - 1/4 cup white vinegar
18 - 1/4 cup fresh parsley

# Directions:

01 - Place green onions, Scotch bonnet peppers, garlic, onion, thyme, brown sugar, allspice, cinnamon, nutmeg, black pepper, salt, soy sauce, vegetable oil, lime juice, orange juice, vinegar, and parsley in a blender. Blend until completely smooth and fragrant, scraping down sides as needed.
02 - Pat chicken pieces thoroughly dry with paper towels. Transfer to a large bowl or sealable plastic bag. Pour marinade over chicken, massaging to ensure every piece is evenly coated. Seal and refrigerate for minimum 4 hours, preferably overnight for maximum flavor penetration.
03 - Preheat grill to medium-high heat, approximately 375°F. Charcoal grill recommended for authentic smoky flavor. If using gas grill, add wood chips for additional smoke.
04 - Remove chicken from marinade, allowing excess to drip off. Place on preheated grill, skin-side down. Cook for 40-45 minutes, turning every 10-12 minutes and basting with reserved marinade during first half of cooking. Chicken is done when internal temperature reaches 165°F and exterior shows charred, crispy edges.
05 - Transfer grilled chicken to cutting board or platter. Let rest for 5 minutes to allow juices to redistribute. Serve hot with traditional rice and peas, fried plantains, or coleslaw.

# Helpful Tips:

01 -
  • The marinade does double duty as a cooking sauce, creating layers of flavor that seep into every bite
  • It's forgiving enough for weeknight cooking but impressive enough for entertaining
  • The heat level is completely customizable based on your pepper tolerance
02 -
  • Wear gloves when handling Scotch bonnet peppers—the oil lingers on your skin and burns everything you touch afterward
  • Never reuse marinade that's touched raw chicken unless you boil it first, but I usually just reserve some fresh sauce for basting
  • The chicken will continue cooking slightly while it rests, so pull it off when it's just barely done
03 -
  • Make a double batch of the marinade and freeze half—then you're always ready for jerk chicken night
  • If your chicken is browning too fast on the grill, move it to a cooler part of the grates or finish it indirectly

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