Jerk Chicken Recipe
Make Jerk Chicken Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Jerk Marinade
Chicken
To Serve (optional)
Method
Jerk Marinade
Prepare marinade
Place all marinade ingredients (allspice, thyme, brown sugar, garlic, scallions, Scotch bonnet/habanero, ginger, soy sauce, apple cider vinegar, lime juice, oil, rum if using, cinnamon, nutmeg, salt, and black pepper) into a blender or food processor.
Blend until the mixture forms a coarse-smooth paste. Scrape down the sides and blend again so no large chunks remain — the paste should be thick but spreadable. Taste carefully (use a small amount) and adjust salt, sugar or heat as desired.
Chicken
Prep chicken
Trim excess fat from the chicken pieces. Using a sharp knife, score the skin/flesh in 2–3 shallow diagonal cuts per piece to help marinade penetrate.
Marinate
Place chicken in a large bowl or resealable plastic bag. Pour the jerk marinade over the chicken, massaging it into the cuts and under the skin where possible so each piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight (up to 24 hours) for best flavor. If short on time, allow at least 45–60 minutes.
Bring to room temperature
Remove chicken from fridge 30 minutes before cooking to take the chill off (this helps cook more evenly). Preheat your grill to medium-high (about 375–425°F / 190–220°C) or preheat oven to 400°F (200°C) if baking; if pan-searing, heat a heavy skillet or cast-iron over medium-high heat and add vegetable oil.
Grill or cook
For grilling: place chicken skin-side down over direct-medium heat and sear 4–6 minutes until browned. Move to indirect heat, cover, and cook 20–30 minutes, turning once, until internal temperature reaches 165°F (74°C). For oven: place chicken on a rack over a baking sheet and bake 35–45 minutes until internal temp is 165°F, finishing under broiler 1–2 minutes if you want extra char. For stovetop: sear skin-side down 4–6 minutes until golden, flip and reduce heat to medium-low, cover and cook 20–30 minutes, finishing uncovered to crisp skin and reach 165°F.
Rest
Transfer chicken to a plate, tent loosely with foil and rest 5–10 minutes before serving to allow juices to redistribute.
To Serve
Serve jerk chicken hot with lime wedges and sprinkle with chopped cilantro or parsley. Pair with rice and peas, steamed rice, fried plantains, or a simple slaw. Leftover marinade should not be used as a sauce unless boiled for several minutes to kill bacteria.