Jerk Chicken Recipe
Tender & spicy Jamaican Jerk Chicken is a finger-licking classic. Highly addictive. Served with your choice of rice and a vegetable side.
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Ingredients
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Jerk Marinade & Chicken
Finishing & Serving
Method
Jerk Marinade & Chicken
- 1
Prepare the chicken
Pat the chicken pieces dry with paper towels. Using a sharp knife, score the skin and flesh of each piece 2–3 times (about 1/4" deep) to help marinade penetrate. Place chicken in a large bowl or a zipper bag.
- 2
Make the jerk marinade
In a blender or food processor combine green onions, brown sugar, soy sauce, lime juice, 2 tbsp vegetable oil, allspice, cinnamon, nutmeg, thyme, scotch bonnet (start with half if you prefer milder heat), garlic, ginger, salt, and black pepper. Blend until a thick, slightly coarse paste forms. Scrape down sides as needed — the mixture should be spreadable but not watery.
- 3
Marinate the chicken
Reserve about 2 tbsp of the marinade for basting later. Pour the remaining marinade over the prepared chicken, massaging it into the meat and into the score marks so it adheres and penetrates. Cover and refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best flavor. If short on time, allow at least 1 hour.
Grilling / Cooking & Finishing
- 4
Bring to room temperature
Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take off the chill; reserve the bowl or bag to catch drips.
- 5
Preheat grill or oven
Method A - Grill: Preheat grill to medium-high (400–450°F / 200–230°C). Oil the grates lightly. Method B - Oven/Roast: Preheat oven to 425°F (220°C). Use a roasting pan with a rack. Method C - Stovetop then oven: Heat an oven-safe skillet over medium-high heat with 1 tbsp oil.
- 6
Sear and cook
Grill method: Place chicken skin-side down over direct heat and cook 4–6 minutes until nicely charred; flip and move to indirect heat, continue cooking 15–25 minutes until internal temperature reaches 165°F (74°C). Baste once or twice with reserved marinade during the last 8–10 minutes (do not baste early to avoid burning sugar). If using oven: Arrange chicken skin-side up on rack and roast 30–40 minutes, basting with reserved marinade in final 8–10 minutes, until internal temperature 165°F. If using stovetop+oven: Sear 3–4 minutes per side in skillet until golden, then transfer to 400–425°F oven for 15–20 minutes until cooked through.
- 7
Rest
Transfer cooked chicken to a plate, tent loosely with foil, and let rest 5–10 minutes so juices redistribute.
- 8
Finish and serve
If desired, sprinkle chopped cilantro or parsley over the chicken and serve with lime wedges. Plate with your choice of rice (coconut rice or plain white) and a vegetable side such as steamed broccoli, sautéed cabbage, or roasted plantains.