Jamaican Jerk Chicken Recipe

Prepare marinade

In a large bowl combine Jamaican jerk seasoning, lime juice, soy sauce, rum or orange juice (if using), olive oil, brown sugar, salt, and black pepper. Whisk until smooth.

Marinate chicken

Pat the 10 chicken pieces dry with paper towels. Add the chicken to the bowl and rub the marinade thoroughly over and under the skin where possible. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) to allow flavors to penetrate.

Bring to room temperature

About 30 minutes before cooking, remove chicken from the fridge to come closer to room temperature for even cooking.

Cook the chicken (oven method)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange marinated chicken pieces skin-side up on the rack, letting excess marinade drip off. Roast for 35–45 minutes, turning once after 20 minutes if desired, until skin is charred in spots and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Let rest 5 minutes before serving.

Cook the chicken (grill method - optional)

Preheat grill to medium-high. Oil grates. Grill chicken skin-side down 6–8 minutes to get good char, then flip and continue cooking 20–30 minutes over indirect heat with lid closed, turning occasionally, until internal temperature reaches 165°F (74°C).

Prepare vegetables

While the chicken roasts or grills, thinly slice the onion and bell peppers into 1/4-inch strips. If using, finely mince the scotch bonnet/habanero and slice scallions for garnish.

Sauté

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When shimmering, add the sliced onions and peppers. Sauté, stirring occasionally, for 6–8 minutes until softened and edges begin to caramelize. Add minced garlic, minced scotch bonnet (use gloves and small amount for heat), and fresh thyme, and cook 1–2 minutes until fragrant.

Season

Season the peppers and onions with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If desired, squeeze 1/2 lime over the vegetables to brighten flavors. Keep warm until ready to serve.

Arrange the cooked jerk chicken pieces on a large platter. Spoon the sautéed peppers and onions over and around the chicken. Garnish with chopped cilantro or parsley, sliced scallions, and lime wedges. Serve hot.

Leftovers: refrigerate cooled chicken in an airtight container up to 3 days. Reheat gently in oven at 350°F (175°C) until warmed through to keep skin crisp.