Jamaican Jerk Recipe

Toast whole spices

In a dry skillet over medium heat, toast the allspice berries for 2–3 minutes, shaking the pan and stirring until fragrant. Remove from heat and let cool slightly.

Grind toasted allspice

Using a spice grinder or mortar and pestle, grind the toasted allspice berries to a coarse powder. Combine with the ground allspice, cinnamon, and nutmeg in a small bowl.

Blend marinade

Place chopped scallions, thyme leaves, garlic, ginger, the ground spice mixture, brown sugar, soy sauce, lime juice, orange juice, olive oil, scotch bonnet (start with half if sensitive), salt, and black pepper into a food processor or blender. Pulse until you have a coarse, spreadable paste. Taste carefully and adjust salt, heat, or acidity (add more lime) as needed.

Prep protein

Pat the chicken dry with paper towels. Make 2–3 shallow diagonal slashes through the skin into the meat on each piece to help the marinade penetrate.

Marinate

Rub or pour the jerk marinade over the chicken, ensuring each piece is well coated including under the skin where possible. Place chicken in a large zip-top bag or covered container and refrigerate for at least 4 hours, ideally overnight (8–24 hours) for deepest flavor.

Bring to room temperature

Remove the chicken from the refrigerator 30–45 minutes before cooking to take the chill off. Reserve any leftover marinade.

Cook on grill (preferred)

Preheat grill to medium-high (about 400°F / 200°C). Oil the grates lightly. Place chicken skin-side down and grill for 6–8 minutes to crisp and sear, then flip and move to indirect heat. Continue cooking with the lid closed for 18–25 minutes more, turning once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). During the last 5–8 minutes, brush with reserved marinade (do not reuse raw marinade without bringing it to a boil).

Cook in oven or skillet (alternative)

Oven: Preheat to 425°F (220°C). Place chicken on a wire rack over a sheet pan, skin-side up, and roast 25–35 minutes until internal temp reaches 165°F (74°C). For a crispier finish, broil 2–3 minutes at the end, watching closely. Skillet: Heat 2 tablespoons oil over medium-high. Sear skin-side down 6–8 minutes until browned, flip and reduce heat to medium. Cover and cook 18–25 minutes until done.

Rest and finish

Transfer cooked chicken to a cutting board and let rest 8–10 minutes. This allows juices to redistribute and finishes cooking to safe temperature. If desired, sprinkle with chopped cilantro and serve with lime wedges.