Jerk chicken is Jamaica’s signature dish: chicken marinated in a fiery blend of scotch bonnet, allspice and thyme then grilled until charred and smoky. It is bold, spicy and unforgettable. The flavour comes from the jerk marinade, a mix of heat, warm spice and fresh herbs that has been perfected over generations.
Why You Will Love This Jamaican Jerk Chicken
- Smoky, spicy and sweet, with a crisp charred crust
- The marinade can be made ahead and does the hard work for you
- Works on a charcoal grill, gas grill or in a hot oven
Ingredient Notes
Scotch bonnet peppers: They bring heat and a fruity aroma. Allspice (pimento): The signature warm spice of jerk. Thyme, spring onion and garlic: Fresh herbs and aromatics round out the marinade. Soy sauce and lime: They season the chicken and balance the heat.
Tips for Perfect Jerk
Wear gloves when handling scotch bonnets and avoid touching your eyes. For less heat, remove the seeds from the peppers. Marinate the chicken for at least four hours, or overnight for the best flavour, and cook over medium heat so the chicken cooks through before the outside burns.
Serving and Storage
Serve with rice and peas, fried plantain or a crisp salad. Leftovers keep for three days in the refrigerator and are excellent in sandwiches and wraps.
Frequently Asked Questions
How spicy is jerk chicken?
Traditionally it is quite hot because of scotch bonnet peppers. To reduce the heat, remove the seeds and membranes or use fewer peppers. Habanero is a close substitute.
How long should I marinate the chicken?
Marinate for at least four hours, or overnight, for the best flavour. The longer it sits, the more the allspice, thyme and scotch bonnet penetrate the meat.
Can I make jerk chicken in the oven?
Yes. Roast at a high temperature on a rack, then finish under the grill for charred edges. It will not be smoky like a barbecue, but it still tastes delicious.
What gives jerk its flavour?
Allspice (pimento), scotch bonnet pepper and thyme are the core ingredients. Garlic, spring onion, ginger and soy sauce round it out.
What is the best chicken cut?
Bone-in thighs and drumsticks stay juicy on the grill and absorb the marinade well. Slashing the meat helps the flavour penetrate.
What should I serve with jerk chicken?
Rice and peas, fried plantain, coleslaw and festival (sweet fried dumplings) are classic sides.
More Recipes You Will Love
- Caribbean Rice and Peas: creamy coconut rice and beans, the classic side
- Smoked BBQ Pork Ribs: tender, smoky pork ribs with a sticky glaze
- Chicken Adobo: tangy soy-vinegar braised chicken
- Doro Wat (Ethiopian Chicken Stew): slow-simmered spiced chicken stew
Jamaican Jerk Chicken
Description
Jerk chicken is Jamaica's signature dish: chicken marinated overnight in a fiery blend of scotch bonnet, allspice and thyme, then grilled until charred and smoky. It is bold, spicy and unforgettable, and goes brilliantly with rice and peas. This recipe covers making the jerk paste, the overnight marinade and the grilling technique that gives you smoky, authentic jerk chicken at home.Ingredients:
Instructions
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Glove Up and Prepare the Peppers
Put on disposable gloves. Cut the stems off the 4 scotch bonnet peppers. For a milder jerk, slice them open and scrape out the seeds and white membranes, which hold most of the heat. Open a window or switch on the extractor fan.Tip: Wear gloves when handling scotch bonnets, as the capsaicin stays on your skin for hours and burns badly if you touch your eyes. Habaneros are an easy substitute. -
Prepare the Aromatics
Trim the roots and tough tops from the 6 spring onions and cut them into rough chunks. Peel the 4 garlic cloves. Strip the leaves from enough fresh thyme to make 2 tablespoons.Tip: No need to chop finely, as the blender does the work. Thyme leaves pull off easily if you run your fingers down the stem against the direction of growth. -
Blend the Jerk Paste
Put the peppers, spring onions, garlic, thyme, 2 tablespoons soy sauce, 1 tablespoon allspice, 1 teaspoon cinnamon, 3 tablespoons lime juice and 2 tablespoons oil in a blender or food processor. Blend for 30 to 60 seconds, scraping down the sides once, until you have a thick, slightly coarse paste.Tip: The paste should be thick enough to cling to the chicken, not runny. If it will not blend, add 1 tablespoon of water at a time. Allspice is the key flavour, so use whole berries ground fresh if you can. -
Dry and Slash the Chicken
Pat the 1.2 kg of chicken pieces completely dry with paper towels. Cut 2 or 3 deep slashes into the thickest parts of each piece, right down to the bone.Tip: Slashing lets the marinade soak deep into the meat, rather than just flavouring the surface. Dry chicken takes the paste better. -
Coat the Chicken
Wearing gloves, rub the jerk paste all over the chicken, pushing it deep into the slashes and under the skin wherever you can. Scrape any remaining paste from the blender over the top.Tip: Keep your gloves on, as the paste is fiery and will stay on your hands. Wash the bowl and your tools well afterwards. -
Marinate for at Least 8 Hours
Place the coated chicken in a large bowl or zip-top bag, cover tightly and marinate in the fridge for at least 8 hours, or overnight. You can leave it for up to 24 hours.Tip: The longer the marinade, the better the flavour. Turn the bag or stir the chicken once or twice so every piece gets an even coating. -
Bring to Room Temperature
Take the chicken out of the fridge 30 to 45 minutes before cooking and let it sit on the counter, still coated in marinade.Tip: Chicken that is not fridge-cold cooks more evenly, so the outside does not char before the inside is done. -
Heat the Grill
Heat the barbecue or grill to medium heat (about 180 to 200 C). If you can, set up two zones: a hot side with coals or burners on, and a cooler side with them off or low. Clean the grates and brush them lightly with oil.Tip: A cooler zone is a safe place to move chicken if the marinade flares up, so the outside does not burn before the meat cooks through. -
Grill, Turning Often
Place the chicken on the grill, skin-side down. Cook for 35 to 45 minutes, turning every 5 to 8 minutes, until the skin is dark, blistered and charred in places. Move pieces to the cooler zone if they flare up.Tip: Dark charred spots are part of authentic jerk, but black and bitter all over means the heat is too high. Baking is also fine: roast at 200 C on a rack for 45 minutes and finish under the grill for 3 to 5 minutes. -
Check It Is Cooked Through
Check that the thickest piece reaches at least 74 C on a meat thermometer, the juices run clear and the meat near the bone is no longer pink. Dark meat such as thighs and drumsticks is best cooked to 80 C or more.Tip: If you do not have a thermometer, cut into the thickest piece near the bone to check. Put any undercooked pieces back on the cooler side for 5 to 10 minutes. -
Rest for 5 Minutes
Transfer the chicken to a clean platter, cover loosely with foil and rest for 5 minutes, so the juices settle back into the meat.Tip: Resting keeps the chicken juicy. Do not put cooked chicken back on the plate that held the raw chicken. -
Chop and Serve
Chop the larger pieces into chunks with a heavy knife or cleaver, as is traditional, and serve hot with rice and peas, coleslaw, fried plantain or festival bread.Tip: Serve with a cold drink and plenty of napkins, because jerk chicken is spicy and sticky. For a milder version, serve with yogurt or a squeeze of lime on the side.
Note
Wear gloves when handling scotch bonnets. For less heat remove the seeds from the peppers.Frequently Asked Questions
Can I bake it?
Yes. Roast at 200 C for 45 minutes and finish under the grill.
Is it very spicy?
Yes. Reduce the peppers for a milder version.