Jerk Chicken Recipe

Prepare the marinade

Add scallions, fresh thyme leaves (strip from stems), garlic, ginger, scotch bonnet (stem removed; deseed for less heat), soy sauce, lime juice, brown sugar, rum (if using), vegetable oil, ground allspice, cinnamon, nutmeg, salt, and black pepper to a food processor or blender. Process until a coarse-smooth paste forms, scraping down sides as needed (about 45–60 seconds). Taste carefully and adjust salt, lime, or sugar.

Adjust heat (optional)

If you want milder heat, remove half the seeds and white ribs from the scotch bonnet before blending. For hotter jerk, add a second pepper or include some of the seeds.

Prepare chicken

Pat the chicken pieces dry with paper towels. Using a sharp knife, make 2–3 shallow slashes in each piece to help the marinade penetrate.

Marinate

Place the chicken in a large bowl or a resealable plastic bag. Pour the jerk marinade over the chicken, rubbing it into the slashes and under the skin where possible so the flavors penetrate. Cover (or seal) and refrigerate for at least 4 hours, preferably overnight for best flavor. If short on time, 1 hour will still impart flavor.

Bring to room temperature

Remove chicken from refrigerator 30 minutes before cooking to take the chill off; this helps even cooking.

Preheat grill or oven

For grilling: preheat grill to medium-high (about 375–425°F / 190–220°C) and oil the grates. For oven: preheat oven to 425°F (220°C) and line a rimmed baking sheet with foil; place a wire rack on the sheet and oil it.

Sear and cook

If using a grill: place chicken skin-side down over direct heat to get good char and sear for 4–6 minutes until nicely browned, then move to indirect heat, cover, and cook for another 20–25 minutes until internal temperature reaches 165°F (74°C). If using oven: heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sear chicken skin-side down until golden, 4–6 minutes, then flip and transfer skillet to preheated oven. Roast 20–30 minutes until internal temperature reaches 165°F (74°C). Baste once or twice with remaining marinade during cooking (discard any marinade that contacted raw chicken if it won't be boiled).

Rest

Transfer chicken to a cutting board and let rest 5–10 minutes before serving to allow juices to redistribute.

Arrange chicken on a serving platter. Garnish with lime wedges, thyme sprigs, and chopped cilantro if using. Serve with rice and peas, fried plantains, or a crisp salad.