Jerk Chicken Recipe

Prepare ingredients: remove stems from scotch bonnet peppers (leave seeds if you want more heat), roughly chop peppers, green onions, garlic, and ginger so they process evenly.

In a food processor or high-speed blender, combine scotch bonnet peppers, green onions, thyme leaves, garlic, ginger, brown sugar, soy sauce, apple cider vinegar, olive oil, allspice, cinnamon, nutmeg, black pepper, sea salt, and lime juice.

Pulse/blend until a coarse-smooth paste forms. Scrape down sides as needed. Taste carefully (use a small amount) and adjust salt, sugar or acidity — marinade should be bright, spicy and slightly sweet. If too thick, add 1–2 tablespoons water to loosen.

Pat the chicken pieces dry with paper towels. Using a sharp knife, score the skin a few times and make a couple of shallow cuts into the flesh so the marinade penetrates.

Reserve about 4 tablespoons of the prepared marinade in a separate container for basting later. Place chicken in a large bowl or resealable plastic bag and pour the remaining marinade over chicken, rubbing it into and under the skin where possible so the flavors reach the meat.

Marinate chilled for at least 4 hours, preferably overnight (8–24 hours) for maximum flavor. If short on time, let rest at room temperature for 30–60 minutes before cooking after marinating.

When ready to cook, remove chicken from refrigerator 30 minutes before grilling to take the chill off (this helps even cooking). Preheat grill to medium-high (about 400°F / 200°C). If using an oven, preheat to 425°F (220°C) and prepare a wire rack over a baking sheet.

Oil the grill grates lightly or brush chicken skin with vegetable oil to prevent sticking. Place chicken skin-side down over direct heat. Grill for 6–8 minutes until skin is nicely charred and releases easily from grates. Flip and move to indirect heat or lower flame; continue cooking for another 12–18 minutes, turning occasionally and basting with the reserved marinade (do not baste back into the reserved marinade once it has touched raw chicken).

Cook until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). If using oven, roast on the rack for 30–40 minutes, finishing under the broiler for 2–4 minutes if you want extra char—baste once or twice during roasting with reserved marinade.

Once cooked, transfer chicken to a clean platter and let rest for 5–8 minutes to allow juices to redistribute.

If desired, spoon any pan juices into a small saucepan, simmer gently for 2–3 minutes to reduce and cook off raw flavor, then drizzle over the chicken.

Garnish with chopped cilantro or parsley and serve with lime wedges on the side for squeezing over the chicken.

Serve hot with traditional sides such as rice and peas, fried plantains, or a simple salad.