Jerk Chicken Recipe

Prepare the chicken

Pat the half heritage chicken dry with paper towels. Using kitchen shears or a sharp knife, spatchcock the chicken if preferred (remove backbone and press flat) so it cooks evenly. Score the skin over the breast and thighs lightly to help marinade penetration.

Make the jerk marinade

In a blender or food processor, combine green onions, yellow onion, garlic, fresh ginger (2 tbsp), scotch bonnet (remove seeds for less heat if desired), allspice, cinnamon, nutmeg, thyme, brown sugar, soy sauce (2 tbsp), white vinegar (2 tbsp), vegetable oil (3 tbsp), salt and black pepper. Blend until a smooth paste forms, scraping down sides as needed (about 45–60 seconds). Taste carefully and adjust heat or salt.

Marinate the chicken

Rub half of the marinade thoroughly under the skin, into the scored areas and all over the exterior of the chicken. Reserve the remaining marinade for basting while cooking. Place the chicken in a sealable container or plastic bag and refrigerate for at least 4 hours, preferably overnight (up to 24 hours) for best flavor.

Bring to room temperature

About 30 minutes before cooking, remove the chicken from the refrigerator and let it sit at room temperature while you prepare the grill or oven.

Cook the chicken - grill method

Preheat a grill for two-zone cooking: one side medium-high (direct) and one side medium (indirect). Oil the grates lightly. Start skin-side down over direct heat for 4–6 minutes to achieve char and crisp the skin, watching closely to avoid flare-ups. Move the chicken to indirect heat, skin-side up, and close the lid. Cook until an instant-read thermometer inserted into the thickest part of the thigh reads 75–78°C (165–172°F), about 30–40 minutes depending on size. Baste with reserved marinade every 8–10 minutes during the first half of cooking, then stop basting in the last 10 minutes to allow a crust to set.

Cook the chicken - oven method

Preheat oven to 200°C (400°F). Heat an ovenproof skillet or roasting pan over medium-high heat with 1 tbsp neutral oil. Place the chicken skin-side down and sear for 4–6 minutes until browned. Flip and transfer to the oven. Roast until the thigh reaches 75–78°C (165–172°F), about 35–45 minutes. Baste with reserved marinade 1–2 times during the first 20 minutes of roasting. For extra char, finish under the broiler for 2–3 minutes, watching carefully.

Rest the chicken

Remove the chicken from heat and tent loosely with foil. Let rest for 10–12 minutes to allow juices to redistribute before carving.

Char the tomatoes

While the chicken rests or while cooking, char the tomatoes directly over a gas burner, under a hot broiler, or on a hot cast-iron skillet until skins are blackened and blistered on all sides, about 6–8 minutes total. Turn frequently for even charring. Transfer to a bowl and cover for 5 minutes, then peel (optional) and roughly chop.

Prepare pineapple

Coarsely chop enough fresh pineapple to measure 1 cup. Reserve any juices. If you have a grill, briefly char the pineapple pieces 1–2 minutes per side to add caramelized flavor.

Cook the glaze

In a small saucepan over medium heat, melt 1 tbsp butter. Add the charred tomatoes and chopped pineapple and cook, stirring, 3–4 minutes. Add grated ginger (1 tbsp), brown sugar (2 tbsp), rice vinegar (1 tbsp), lime juice (2 tbsp), and soy sauce (1 tsp). Bring to a gentle simmer and cook 6–8 minutes until pineapple softens and the mixture thickens slightly. Use a wooden spoon to break down larger pieces, or pulse 2–3 times with an immersion blender for a slightly smoother glaze (leave some texture). Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lime, sugar, or salt as needed.

Finish the glaze

If you prefer a glossy, slightly thicker glaze for brushing, simmer an additional 2–3 minutes until it coats the back of a spoon. Keep warm for glazing the chicken just before serving.

Glaze the chicken

When the chicken is rested and just before serving, brush the ginger-pineapple glaze over the carved pieces or whole halves. If desired, place the glazed chicken back on a hot grill or under broiler for 1–2 minutes to caramelize the glaze—watch closely to avoid burning.

Transfer the glazed jerk chicken to a serving platter. Sprinkle chopped cilantro over the top and serve with lime wedges alongside. Serve extra glaze on the side.

Suggested accompaniments: coconut rice, fried plantains, or a crisp green salad.