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Plate of delicious jerk chicken with spices and sides

Jerk Chicken

This Jerk Chicken recipe will transport you to Jamaica with its rich, spicy flavors and delightful aroma, perfect for grilling season.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces chicken thighs (bone-in, skin-on) Recommended for natural moisture and flavor
  • 2 tablespoons jerk seasoning Use authentic blends or homemade with allspice, thyme, and cayenne
  • 2 tablespoons vegetable oil For achieving crispy skin; olive oil can be used as an alternative
  • 1 tablespoon honey Adds sweetness to balance spices; agave syrup works too
  • 1 tablespoon apple cider vinegar Helps to tenderize the chicken; white wine vinegar is an option
  • 1 piece lime (juiced) Fresh juice brightens flavors; lemon juice may suffice
  • Salt and pepper (to taste) Essential for seasoning; try adding garlic powder for extra warmth

Method
 

Preparation
  1. Preheat your grill to medium-high heat.
  2. In a small bowl, combine jerk seasoning, vegetable oil, honey, apple cider vinegar, lime juice, salt, and pepper to create the marinade.
  3. Place the chicken thighs in a large resealable plastic bag, pour the marinade over them, seal the bag, and shake to coat evenly.
  4. Marinate the chicken in the refrigerator for a minimum of 30 minutes, or up to 24 hours for the best flavor.
Cooking
  1. Remove the chicken thighs from the marinade and discard any leftover marinade.
  2. Grill the chicken thighs for 8-10 minutes on each side, ensuring an internal temperature of 165°F (74°C).
  3. Remove from grill and let rest for 5 minutes before serving.

Notes

Serve with sides like rice and peas or Caribbean slaw. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.