Jamaican Jerk Chicken

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.

For the Jerk Marinade

3 Scotch bonnet peppers (or habaneros), chopped

1 small onion, roughly chopped

4 cloves garlic

3 green onions

1 tbsp fresh thyme leaves

1 tsp ground allspice

½ tsp ground cinnamon

½ tsp nutmeg

1 tbsp brown sugar

Juice of 1 lime

2 tbsp soy sauce

2 tbsp vinegar (white or apple cider)

2 tbsp vegetable oil

Salt and pepper to taste

For the Chicken

1 kg chicken pieces (thighs, drumsticks, or bone-in breasts work best)

Extra lime wedges, for serving

Make the Marinade

Combine all marinade ingredients in a blender or food processor and blitz until smooth.

Marinate the Chicken

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

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

Let chicken rest a few minutes, then serve hot with lime wedges and your favorite sides.

Traditional Sides

Coconut rice & peas
Fried plantains
Jamaican festival (sweet fried dumplings)
Pickled vegetables or mango salsa

Print Options: