Classic Jamaican Jerk Grilled Chicken Recipe

Prepare the marinade

In a blender or food processor add scallions, thyme leaves, garlic, ginger, allspice, cinnamon, nutmeg, brown sugar, soy sauce, white vinegar, lime juice, scotch bonnet (use half or remove seeds to reduce heat), vegetable oil, salt, and black pepper. Purée until smooth, scraping down sides as needed. The marinade should be thick but pourable. Taste carefully and adjust salt or lime if needed.

Marinate the chicken

Trim excess fat from the chicken pieces and pat dry. Make 2–3 shallow diagonal cuts in each piece to help the marinade penetrate. Place chicken in a large bowl or resealable plastic bag. Pour marinade over the chicken, massaging it into the cuts and under the skin where possible. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor.

Prepare the grill

Remove chicken from fridge about 30 minutes before grilling to come closer to room temperature. Preheat a gas or charcoal grill to medium-high (about 375–425°F / 190–220°C). Oil the grates to prevent sticking.

Grill the chicken

Place chicken skin-side down over direct heat for 4–6 minutes to get good color and char, then move to indirect heat or lower the flame. Close the lid and continue cooking 20–30 minutes, turning once, until internal temperature reaches 165°F (74°C) in the thickest part and juices run clear. Brush with any reserved marinade during the last 5 minutes if desired (discard any marinade that has contacted raw chicken). Adjust time for bone-in size; larger pieces may take longer.

Rest the chicken

Transfer chicken to a clean platter, tent loosely with foil, and rest 5–10 minutes to allow juices to redistribute.

Sauté the vegetables

While the chicken rests (or during the last 10 minutes of grilling), heat 1 tablespoon oil in a medium skillet over medium-high heat. Add sliced onion and bell peppers and sauté, stirring occasionally, until tender-crisp and slightly charred at the edges, about 6–8 minutes. Season with 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat.

Assemble topping

Pile the warm onion and pepper mixture on top of the grilled chicken pieces just before serving so they stay bright and slightly crunchy.

Sprinkle chopped cilantro (or parsley) over the plated chicken and vegetables. Serve with lime wedges and your choice of two sides (suggested: coconut rice and fried plantains). Provide extra hot sauce or additional lime on the side.

Coconut rice (if chosen)

For 4 cups cooked coconut rice: rinse 2 cups long-grain rice, drain. In a pot combine rice with 1 can (400 ml) coconut milk and enough water to reach the manufacturer’s recommended liquid ratio (typically 2 cups liquid per 1 cup rice total), plus a pinch of salt. Bring to a boil, reduce to low, cover, and simmer 15–20 minutes until liquid is absorbed. Fluff with a fork.

Fried plantains (if chosen)

Peel and slice ripe plantains into 1/2-inch diagonal slices. Heat 1/4 inch oil in a skillet over medium-high heat. Fry plantain slices in batches until golden brown, about 2–3 minutes per side. Drain on paper towels and season lightly with salt.

Steamed vegetables (if chosen)

Steam mixed vegetables (broccoli, carrots, snap peas, etc.) until crisp-tender, about 4–6 minutes. Toss with a small knob of butter or a drizzle of olive oil, and season with salt and pepper.