Jerk Chicken Recipe
World Famous Six Stage Jerk Chicken leg or Thigh Seasoned with tamarind, pimento, chilli and ginger.
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Ingredients
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Chicken & Marinade
Finish & Basting
Serving
Method
Chicken & Marinade
Prepare chicken
Pat each chicken piece dry with paper towels. Using a sharp knife, score the skin 2–3 times at an angle (do not cut through to the bone). This helps the marinade penetrate and the skin crisp.
Make marinade
In a blender or food processor combine lime juice, tamarind paste, soy sauce, white vinegar, vegetable oil, brown sugar, grated ginger, minced garlic, scotch bonnet (start with half if you prefer less heat), ground allspice, dried thyme, kosher salt and black pepper. Blend until smooth and slightly pulpy, about 30–45 seconds. Taste carefully and adjust heat or salt.
Marinate
Place the chicken pieces in a large bowl or resealable bag. Pour the marinade over the chicken, making sure each piece is well coated. Massage the marinade into the scores and under the skin where possible. Refrigerate and marinate for at least 4 hours, preferably overnight (8–12 hours) for the best flavor. Turn pieces once or twice while marinating so marinade distributes evenly.
Finish & Basting
Bring to temperature
Remove chicken from fridge 30–45 minutes before cooking to bring it closer to room temperature. Preheat grill to medium-high (about 375–425°F / 190–220°C). If using oven, preheat to 400°F (200°C) with a roasting rack set over a baking tray.
Prepare basting glaze
In a small bowl whisk melted butter, honey (or cane syrup) and the optional extra tamarind paste until smooth. This will be used to glaze the chicken during the last stage of cooking.
Grill or roast — stage 1: Sear
Oil the grill grates or brush the chicken lightly with oil. Place chicken skin-side down and sear for 4–6 minutes until well browned and char lines form. Flip and sear the other side for 3–4 minutes. If roasting, place skin-side up on the rack and roast uncovered for 15 minutes to develop color.
Grill or roast — stage 2: Indirect cook
Move chicken to indirect heat (or reduce oven temperature to 350°F / 175°C) and continue cooking with lid closed for 20–25 minutes, turning once halfway. Monitor internal temperature — target 165°F (74°C) in the thickest part without touching bone.
Grill or roast — stage 3: Glaze & crisp
During the final 5–8 minutes of cooking, brush the tamarind-butter glaze over the skin every 2 minutes to build a glossy, sticky finish and encourage caramelization. For extra char, return briefly to direct heat for 1 minute per side, watching carefully to avoid burning.
Rest & finish
Transfer the chicken to a cutting board and tent loosely with foil. Let rest for 8–10 minutes so juices redistribute. Sprinkle sliced scallions over the chicken and, if using, chopped cilantro.
Serving
Serve each piece with a lime wedge for squeezing and a final sprinkle of chopped herbs. Pair the jerk chicken with rice and peas, fried plantains or a simple green salad. Leftovers keep well refrigerated for 3 days.