Jamaican Jerk Chicken
Smoky, spicy, deeply marinated Jamaican jerk chicken — scotch bonnet, allspice, thyme, and scallion blended into a fiery marinade, then grilled to char.
Prep
20 min
Cook
40 min
Total
60 min
Makes
4 servings
Why you'll love this recipe
Jerk chicken is Jamaica's most famous export for good reason — fiery, smoky, and aromatic, with a marinade that penetrates deep. Fire up the grill and bring the islands to your backyard.
Jamaican Jerk Chicken
60 min · 4 servings
Ingredients
Servings
4 servings
- 8 chicken thighs and drumsticks
- 3 scallions, chopped
- 2 scotch bonnet peppers
- 2 tablespoons ground allspice (pimento)
- 1 tablespoon fresh thyme
- 4 cloves garlic
- 1 tablespoon grated ginger
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- Juice of 1 lime
Instructions
- Blend the scallions, scotch bonnet, allspice, thyme, garlic, ginger, soy sauce, brown sugar, and lime into a thick marinade.
- Coat the chicken and marinate at least 4 hours, ideally overnight.
- Grill over medium heat (or roast at 400°F), turning, until charred and cooked through, about 35–40 minutes.
- Rest a few minutes and serve with rice and peas and festival.
Nutrition (per serving)
410
Calories
38g
Protein
8g
Carbs
24g
Fat
Frequently asked questions
- What gives jerk its flavor?
- The signature comes from allspice (pimento) and scotch bonnet, balanced with thyme, scallion, and warm spices. Traditionally it's smoked over pimento wood.
- How can I make it less spicy?
- Use one scotch bonnet and remove the seeds, or substitute a milder pepper. The allspice and thyme still deliver authentic jerk flavor.
