Bone-in Jerk Chicken Recipe

Prepare and blend

Rinse and roughly chop the scallions. Peel the garlic and roughly chop it. Remove the stem from the scotch bonnet or habanero (leave seeds if you want more heat; remove for milder). Place scallions, garlic, chopped ginger, scotch bonnet, fresh thyme leaves (strip from stems), brown sugar, allspice, cinnamon, nutmeg, lime juice, orange juice, soy sauce, white vinegar, vegetable oil, salt, and black pepper into a blender or food processor.

Blend on high until the mixture becomes a smooth, slightly coarse paste (a few pulses first to break up, then blend for 30–60 seconds). Scrape down sides as necessary. The marinade should be thick enough to coat but still pourable; add 1–2 tablespoons water or more oil if too thick.

Prep the chicken

Pat the bone-in chicken pieces dry with paper towels. Season both sides lightly with kosher salt and black pepper to help the marinade penetrate.

Place the chicken in a large resealable plastic bag, a shallow dish, or a nonreactive bowl. Pour the jerk marinade over the chicken, rubbing it into and under the skin where possible so the flavors reach the meat. Ensure all pieces are evenly coated.

Marinate in the refrigerator for at least 4 hours, preferably overnight (8–24 hours) for best flavor. If short on time, allow at least 1 hour at room temperature. If refrigerating, remove chicken 30 minutes before cooking to take the chill off.

Grill method (recommended)

Preheat grill to medium-high (about 375–425°F / 190–220°C). Oil the grates lightly. Remove excess marinade from the chicken (shake off but don't wipe completely) and place pieces skin-side down. Grill with lid closed, turning every 6–8 minutes, until skin is charred in spots and internal temperature reaches 165°F (74°C) at the thickest part, about 25–35 minutes depending on piece size. Move pieces to indirect heat if they begin to char too quickly, and baste once or twice with leftover marinade during the first half of cooking (discard any marinade that has contacted raw chicken).

Oven method

Preheat oven to 400°F (200°C). Place a wire rack on a rimmed baking sheet and arrange chicken skin-side up with space between pieces. Roast for 35–45 minutes, or until internal temperature reaches 165°F (74°C) and skin is caramelized; for crisper skin, broil 2–3 minutes at the end, watching carefully to prevent burning.

Pan-sear then finish (stovetop)

Heat 2 tbsp neutral oil in a large ovenproof skillet over medium-high heat. Sear chicken skin-side down until deeply browned, 5–8 minutes. Flip and transfer skillet to a 400°F (200°C) oven and finish for 20–25 minutes until internal temperature reaches 165°F (74°C).

Let the cooked chicken rest for 5–7 minutes before serving to allow juices to redistribute.

Garnish with fresh thyme sprigs and serve with lime wedges. Adjust heat at the table with extra hot pepper sauce if desired.