Jerk Chicken Recipe

Prepare aromatics

Trim and roughly chop scallions. Strip thyme leaves from stems. Peel garlic and ginger. If using a very hot scotch bonnet/habanero, wear gloves and remove seeds for less heat; roughly chop pepper.

Place chopped scallions, thyme leaves, garlic, ginger, brown sugar, soy sauce, olive oil, lime juice, allspice, cinnamon, nutmeg, scotch bonnet, salt, and black pepper in a food processor or blender.

Pulse until a slightly coarse, saucy paste forms—stop and scrape down sides as needed. The texture should be spreadable but not completely puréed; about 30–60 seconds depending on your appliance.

Pat the chicken thighs dry with paper towels. Using a sharp knife, make 2–3 shallow slashes in the thicker part of each thigh to help the marinade penetrate.

Reserve about 1/4 cup of the prepared jerk marinade for basting during cooking. Place the remaining marinade in a large bowl or zip-top bag with the chicken. Massage the marinade into the meat, ensuring it gets into the slashes and under the skin where possible.

Marinate in the refrigerator for at least 4 hours, ideally overnight (8–24 hours) for best flavor. If short on time, allow at least 1 hour.

Remove the chicken from the fridge 30 minutes before cooking to come closer to room temperature. Brush off excess marinade from the surface to avoid heavy flare-ups on the grill; leave a light coating.

Preheat a grill to medium-high heat (400–450°F / 200–230°C). Oil the grates or brush chicken lightly with the vegetable oil to prevent sticking.

Place chicken thighs skin-side down on the grill. Cook 6–8 minutes without moving to develop a good sear and char. Flip and cook another 6–10 minutes, turning occasionally, and baste with reserved marinade once or twice during the last 6–8 minutes. Total grilling time will be about 20–25 minutes depending on size; cook until internal temperature reaches 165°F (74°C) at the thickest part.

If the chicken starts to char too quickly, move to indirect heat or reduce heat to medium. For extra smoky flavor, add soaked wood chips to the grill or use a smoker box.

When cooked, transfer chicken to a clean plate, tent loosely with foil, and rest 5–10 minutes to allow juices to redistribute.

Squeeze lime wedges over the rested chicken and garnish with fresh thyme sprigs and chopped cilantro. Serve hot.