Jamaican Jerk Chicken Recipe
Make Jamaican Jerk Chicken Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Jerk Marinade
Chicken
Finishing & Serving (optional)
Method
Jerk Marinade
- 1
Prepare ingredients
Trim and roughly chop scallions. Peel and roughly chop ginger. Peel garlic. If using Scotch bonnet/habanero, cut and remove seeds if you want milder heat, then roughly chop (use gloves or wash hands afterward).
- 2
Make marinade
In a blender or food processor, combine chopped scallions, thyme leaves, garlic, ginger, Scotch bonnet, dark soy sauce, light soy sauce, brown sugar, ground allspice, cinnamon, nutmeg, black pepper, salt, lime juice, and vegetable oil. Puree until smooth, scraping down sides as needed. The marinade should be thick but pourable; add 1-2 tablespoons water if too thick. Taste a tiny amount and adjust salt, sugar, or heat as desired.
Chicken
- 3
Prepare chicken
Pat the chicken pieces dry with paper towels. Using a sharp knife, make 2 shallow diagonal slashes through the skin and into the meat on each piece to help the marinade penetrate.
- 4
Marinate
Place the chicken in a large zip-top bag or nonreactive dish. Pour most of the jerk marinade over the chicken, reserving about 2 tablespoons for finishing if desired. Massage the marinade into the slashes and all over the chicken so pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, ideally overnight (12–24 hours) for best flavor.
- 5
Bring to room temperature
About 30 minutes before cooking, remove the chicken from the refrigerator to take the chill off. Preheat your grill (or oven) during this time.
- 6
Grill (preferred) or oven-roast
Grill method: Preheat grill to medium-high (about 375–425°F / 190–220°C). Oil the grates. Place chicken skin-side down and grill over direct heat for 4–6 minutes until well browned, then move to indirect heat (or lower flame) and continue cooking, covered, turning once, for another 15–25 minutes until internal temperature reaches 165°F (74°C). Baste occasionally with reserved marinade diluted with a little chicken broth or water (about 1–2 tbsp) to avoid burning the sugar. Oven method: Preheat oven to 400°F (200°C). Place chicken on a rack set over a rimmed baking sheet lined with foil. Roast for 35–45 minutes, basting once or twice with reserved marinade thinned with 2 tablespoons broth, until internal temp reaches 165°F (74°C) and skin is caramelized. If skin needs more color, finish under the broiler for 2–3 minutes—watch closely to avoid burning.
- 7
Rest
Remove the chicken to a cutting board and let rest for 5–10 minutes to allow juices to redistribute.
Finishing & Serving (optional)
- 8
If you reserved extra marinade, warm it gently in a small saucepan (bring to a simmer for 1–2 minutes) to use as a finishing glaze; do not use raw marinade without cooking. Sprinkle chopped cilantro or parsley over the rested chicken and serve with lime wedges for squeezing. Serve with rice and peas, fried plantains, or a simple salad.