Jerk Chicken

  • Total Time - 4 hours 30 minutes
  • Prep Time - 15 minutes
  • Cook Time - 45 minutes
  • Marinating Time - minimum 2 hours (ideally overnight)
  • Servings: 4
  • Country: Jamaica
A rich plate of grilled Jerk Chicken, served with rice and peas, showing the dark, seasoned crust of the chicken.

Authentic Jerk Chicken is traditionally prepared on a special grill over pimento wood, which gives it an unmistakable smoky flavor. However, you can achieve excellent results at home on a regular grill or in the oven. The key is the Jerk marinade, which is a perfect balance of sweet, savory, and spicy notes. Thanks to the long marinating process, the meat soaks up all the flavors and becomes incredibly juicy when cooked. It is best served with Coconut Rice and Peas, fried plantains, and a fresh salad.

Ingredients

For the Jerk Marinade

  • 2 pieces fresh Scotch Bonnet peppers (or Habanero), deseeded
  • 1 yellow onion, chopped
  • 4 stalks scallions, chopped
  • 4 garlic cloves, peeled
  • 2.5 cm fresh ginger, peeled and chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar (dark)
  • 2 tablespoons vegetable oil
  • 4 fresh thyme sprigs (or 2 teaspoons dried)
  • 2 teaspoons ground allspice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 to taste salt and black pepper

For the Chicken

  • 1 kg chicken legs or thighs, bone-in, skin-on

Instructions

Step 1: Prepare the Jerk Marinade

Place all the marinade ingredients (peppers, onion, scallions, garlic, ginger, soy sauce, brown sugar, oil, thyme, allspice, nutmeg, cinnamon, salt, and black pepper) into a blender. Blend until you have a smooth but slightly textured paste. If the mixture is too thick, add a tablespoon of water.

Step 2: Marinate the Chicken

Rinse and pat the chicken dry. Make several deep cuts into the chicken to allow the marinade to penetrate the meat better. Place the chicken in a large bowl or a resealable bag and rub it thoroughly with the prepared marinade. Make sure to get the marinade into the cuts.

Cover the meat and let it marinate in the refrigerator for at least 2 hours, but for the best flavor, marinate it for 12 to 24 hours.

Step 3: Grill or Bake

If grilling: Preheat the grill to medium heat. Remove the chicken from the refrigerator about 30 minutes before cooking to bring it to room temperature. Place the chicken on the grill and cook for about 40-45 minutes, turning every 10 minutes, until it's cooked through and has a dark, crispy crust.

If baking: Preheat the oven to 200 °C. Place the chicken on a baking sheet lined with parchment paper and bake for 45-50 minutes, or until cooked through. If you want a crispier crust, you can broil it for the last 5 minutes. Watch it carefully to prevent burning.

Step 4: Serve

Let the cooked chicken rest for 10 minutes to let the juices redistribute. Then slice and serve. It is traditionally served with Rice and Peas, fried plantains, and a fresh salsa or salad.