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Jamaican Jerk Chicken Recipe
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Jamaican Jerk Chicken Recipe

Enjoy vibrant Caribbean flavors with this classic Jamaican jerk chicken — a spicy, tangy marinade of Scotch bonnet peppers, citrus, soy and warm spices that’s rubbed into chicken and grilled or baked until juicy and charred.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken (cut up, or use your favorite cuts)
  • 4–6 Scotch Bonnet peppers (chopped)
  • 1 small red onion (chopped)
  • 4–6 garlic cloves (chopped)
  • 4 stalks scallions (ends trimmed)
  • 1/4 cup soy sauce
  • 1/4 cup vinegar (white or apple cider)
  • 2 tbsp olive oil
  • 3/4 cup fresh orange juice (from 1 large orange)
  • 1/2 lime juice (from 1/2 lime)
  • 1 tbsp freshly grated ginger
  • 2 tbsp brown sugar
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp dried thyme (or fresh)
  • salt and pepper to taste

Equipment

  • food processor or blender
  • Knife
  • large bowl or sealable bag
  • grill (charcoal or gas) or oven
  • meat thermometer
  • tongs

Method
 

  1. Add all marinade ingredients (peppers, onion, garlic, scallions, soy, vinegar, oil, orange juice, lime juice, ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, salt & pepper) to a food processor or blender and process until smooth.
  2. Poke holes in the chicken with a knife to help the marinade penetrate more deeply.
  3. Place chicken in a large bowl or sealable bag. Pour the marinade over the chicken and rub it into the meat thoroughly.
  4. Cover and refrigerate. Marinate at least 2 hours or preferably overnight for best flavor. Discard any leftover marinade that touched raw chicken.
  5. To grill: heat a charcoal or gas grill to medium-high and lightly oil the grill grates.
  6. Grill chicken 12–20 minutes, turning as needed, until internal temperature reaches 165°F (74°C).
  7. To bake: preheat oven to 400°F (200°C) and bake chicken 35–40 minutes, or until cooked through and juices run clear.
  8. Remove from heat, rest briefly, then serve.

Notes

Perfect for gatherings and special occasions. Marinate at least 2 hours (preferably overnight) for best flavor. Discard any leftover marinade that touched raw chicken. Adjust Scotch Bonnet peppers to control heat; use gloves when handling them.