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Jamaican Jerk Chicken

Jamaican jerk chicken with Caribbean spice marinade delivers bold, smoky flavor and charred edges on every piece. Marinated for hours, then grilled until cooked through, with a visible jerk-spice rub and bright lime finish.
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Prep Time 20 minutes
Cook Time 30 minutes
marinating 4 hours
Total Time 4 hours 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Jamaican
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 lb chicken pieces Use bone-in pieces for best juiciness and char.
Jerk marinade
  • 4 green onions Chopped for blending and aroma.
  • 2 scotch bonnet peppers (or habaneros) Seed and use to control heat.
  • 4 garlic Use fresh cloves for strongest flavor.
  • 2 tbsp fresh thyme Leaves only if possible.
  • 2 tbsp brown sugar Balances heat with a caramelized crust.
  • 2 tbsp soy sauce Adds savory depth.
  • 2 tbsp lime juice Brightens the marinade.
  • 1 tbsp allspice Classic jerk warmth.
  • 1 tbsp black pepper Helps build the spicy crust.
  • 1 tsp cinnamon Adds gentle background sweetness.
  • 1 tsp nutmeg Rounds out the spice profile.
  • 1 Salt Add to taste for proper seasoning.

Equipment

  • 1 grill

Method
 

Make the jerk marinade
  1. Blend green onions, scotch bonnet peppers (or habaneros), garlic, fresh thyme, brown sugar, soy sauce, and lime juice until smooth, scraping down the blender as needed.
  2. Add allspice, black pepper, cinnamon, nutmeg, and salt to taste, then blend again until fully combined and glossy.
Marinate the chicken
  1. Score chicken pieces deeply on both sides, then rub the marinade all over, pressing it into cuts for full coverage.
  2. Cover and marinate in the refrigerator for 4-24 hours, until the chicken looks evenly coated and deeply fragrant.
Grill
  1. Preheat the grill to medium heat, letting grates heat until you see a light sizzle when a drip of marinade hits.
  2. Grill chicken, turning frequently, for 30-40 minutes, until charred on the outside and cooked through.
Serve
  1. Serve the charred jerk chicken with rice and peas and add lime wedges on the side for bright finish.

Notes

Pro tip: score the chicken so the marinade reaches the interior, which helps create that classic jerk-spice crust. Refrigerate marinated chicken up to 24 hours for best flavor (4 hours minimum); cooked leftovers keep 3-4 days in the fridge. Freezing cooked chicken is yes—freeze up to 2 months and reheat gently. For a lower-sodium option, use reduced-sodium soy sauce and start with less salt.