Bone-in Jerk Chicken Recipe

Prepare aromatics

Trim and roughly chop the green onions (both white and green parts). Peel and roughly chop the garlic cloves. Peel and thinly slice the ginger. If using a scotch bonnet or habanero, remove stem; for less heat, remove seeds and ribs, then roughly chop (use gloves).

Make the marinade

Add the chopped green onions, garlic, ginger, scotch bonnet, fresh thyme leaves, allspice, ground cinnamon, ground nutmeg, brown sugar, soy sauce, lime juice, vegetable oil, white vinegar, kosher salt, and black pepper to a blender or food processor. Pulse until you have a coarse to smooth paste—stop and scrape the sides as needed. The paste should be thick but spreadable; add 1–2 tablespoons water only if necessary to help blending.

Taste and adjust

Taste a small amount of the marinade (use caution for heat). Adjust salt, sugar or lime juice to balance savory, sweet and acidic notes. Remember that marinade will mellow during cooking.

Pat the chicken pieces dry with paper towels. Using a sharp knife, make 2–3 shallow slashes through the skin and into the meat of each piece to help the marinade penetrate.

Place the chicken in a large bowl or zip-top bag. Pour about two-thirds of the jerk marinade over the chicken, reserving at least one-third for basting during cooking. Massage the marinade into and under the skin and into the slashes so the paste contacts the meat.

Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours). If short on time, marinate at room temperature for 30–60 minutes, but longer yields better flavor.

Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off. Preheat a charcoal or gas grill to medium-high (about 400°F / 200°C). If using an oven, preheat to 425°F (220°C) with a rack set to the middle.

If grilling: oil the grill grates well. Place chicken skin-side down and sear 4–6 minutes until well browned and grill marks form, then flip and cook another 4–6 minutes. Reduce heat to medium or move pieces to indirect heat and continue cooking with the lid closed until the internal temperature reaches 165°F (74°C) at the thickest part, about 20–30 minutes total depending on piece size. During the last 10–12 minutes, brush with reserved marinade 2–3 times to glaze (do not use marinade that touched raw chicken unless you bring it to a boil first).

If oven-roasting: place chicken on a rimmed sheet pan or roasting rack skin-side up. Roast 35–45 minutes, basting with reserved marinade during the final 10–15 minutes, until internal temperature is 165°F (74°C) and skin is deeply golden and slightly charred at edges. For extra char, broil 1–2 minutes at the end, watching closely.

If you reserved marinade that touched raw chicken and want to use it for basting or sauce, simmer it in a small saucepan for 3–5 minutes to kill bacteria before brushing onto cooked chicken.

Transfer cooked chicken to a cutting board or platter and let rest for 5–8 minutes to allow juices to redistribute.

Brush with a little extra oil or the simmered reserved marinade if desired. Garnish with fresh thyme sprigs and serve with lime wedges for squeezing over the chicken.

Serve hot with traditional sides such as rice and peas, fried plantains, or a simple salad.