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Authentic Jamaican Jerk Chicken: Juicy, Spicy, and Flavorful

Close-up of juicy Jamaican jerk chicken pieces with a dark, caramelized glaze on a white plate.
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Bring the bold, smoky taste of the Caribbean to your kitchen with this authentic Jamaican Jerk Chicken recipe. Marinate your chicken in a fiery blend of spices, Scotch bonnet peppers, and allspice for unbelievably juicy results, whether you grill or bake it. This is the ultimate spicy Caribbean chicken dinner.

Ingredients

Scale
  • 3 lbs chicken pieces (thighs and drumsticks recommended)
  • 1/2 cup fresh scallions, chopped
  • 1/4 cup fresh thyme leaves
  • 2 tablespoons fresh ginger, minced
  • 6 cloves garlic, minced
  • 2 Scotch bonnet peppers, seeded and minced (use gloves!)
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons ground allspice
  • 1 tablespoon ground cinnamon
  • 1 tablespoon black pepper
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground mace
  • 1 teaspoon salt
  • Juice of 1 lime

Instructions

  1. Prepare the Jerk Marinade: In a food processor or blender, combine the scallions, thyme, ginger, garlic, Scotch bonnet peppers, soy sauce, oil, brown sugar, apple cider vinegar, allspice, cinnamon, black pepper, nutmeg, mace, salt, and lime juice. Pulse until you have a thick, slightly chunky paste.
  2. Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring every piece is thoroughly coated. Massage the marinade into the meat.
  3. Refrigerate: Cover the bowl or seal the bag and refrigerate for a minimum of 4 hours, but preferably overnight for the best, deep flavor penetration.
  4. Preheat: Preheat your grill to medium heat (about 350°F) or preheat your oven to 400°F (200°C). If baking, line a baking sheet with foil and place a wire rack on top.
  5. Cook (Grilling Method): Place the marinated chicken directly on the oiled grill grates. Grill for 20–25 minutes, turning occasionally, until the internal temperature reaches 165°F and the chicken has nice char marks.
  6. Cook (Baking Method): Place the chicken on the wire rack over the baking sheet. Bake for 35–45 minutes, flipping halfway through, until the internal temperature reaches 165°F and the skin is browned and slightly crisp.
  7. Rest and Serve: Let the jerk chicken rest for 5 minutes before serving. Serve hot with traditional Rice and Peas for a complete Caribbean feast.

Notes

  • Always wear gloves when handling Scotch bonnet peppers; the oils are extremely potent.
  • For a smoky flavor without grilling, add 1 teaspoon of liquid smoke to the marinade.
  • If you prefer less heat, use only one Scotch bonnet pepper or substitute with a milder habanero or jalapeño.

Nutrition

Find it online: https://kitchenuser.net/jamaican-jerk-chicken-recipe-authentic-spicy/