Jerk chicken is one of Jamaica’s most iconic dishes, known for its fiery blend of allspice, Scotch bonnet peppers, and aromatic herbs. The chicken is marinated until deeply flavored, then grilled or oven-roasted until juicy and lightly charred. It’s bold, earthy, and bursting with Caribbean flair — often served with rice and peas, fried plantains, or festival bread.
Yields4 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins
For the Jerk Marinade
3Scotch bonnet peppers (or habaneros), chopped
1small onion, roughly chopped
4clovesgarlic
3green onions
1tbspfresh thyme leaves
1tspground allspice
½tspground cinnamon
½tspnutmeg
1tbspbrown sugar
Juice of 1 lime
2tbspsoy sauce
2tbspvinegar (white or apple cider)
2tbspvegetable oil
Salt and pepper to taste
For the Chicken
1kgchicken pieces (thighs, drumsticks, or bone-in breasts work best)
Extra lime wedges, for serving
Make the Marinade
1
Combine all marinade ingredients in a blender or food processor and blitz until smooth.
Marinate the Chicken
2
Place chicken in a large bowl or zip-top bag.
Pour marinade over chicken and coat well. Cover and refrigerate for at least 4 hours, preferably overnight.
Grill or Roast
3
To Grill:
Preheat grill to medium-high heat.
Grill chicken, turning occasionally and basting with leftover marinade, for 30–35 minutes or until the skin is charred and the internal temp reaches 165°F (75°C).
To Oven Roast:
Preheat oven to 400°F (200°C).
Place chicken on a rack over a lined baking sheet.
Roast for 35–40 minutes, or until skin is crispy and meat is cooked through.
Serve
4
Let chicken rest a few minutes, then serve hot with lime wedges and your favorite sides.
Traditional Sides
5
Coconut rice & peas
Fried plantains
Jamaican festival (sweet fried dumplings)
Pickled vegetables or mango salsa
Ingredients
For the Jerk Marinade
3Scotch bonnet peppers (or habaneros), chopped
1small onion, roughly chopped
4clovesgarlic
3green onions
1tbspfresh thyme leaves
1tspground allspice
½tspground cinnamon
½tspnutmeg
1tbspbrown sugar
Juice of 1 lime
2tbspsoy sauce
2tbspvinegar (white or apple cider)
2tbspvegetable oil
Salt and pepper to taste
For the Chicken
1kgchicken pieces (thighs, drumsticks, or bone-in breasts work best)
Extra lime wedges, for serving
Directions
Make the Marinade
1
Combine all marinade ingredients in a blender or food processor and blitz until smooth.
Marinate the Chicken
2
Place chicken in a large bowl or zip-top bag.
Pour marinade over chicken and coat well. Cover and refrigerate for at least 4 hours, preferably overnight.
Grill or Roast
3
To Grill:
Preheat grill to medium-high heat.
Grill chicken, turning occasionally and basting with leftover marinade, for 30–35 minutes or until the skin is charred and the internal temp reaches 165°F (75°C).
To Oven Roast:
Preheat oven to 400°F (200°C).
Place chicken on a rack over a lined baking sheet.
Roast for 35–40 minutes, or until skin is crispy and meat is cooked through.
Serve
4
Let chicken rest a few minutes, then serve hot with lime wedges and your favorite sides.
