traditional jamaican jerk chicken recipe

Written BySheba G Updated On
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The Best traditional jamaican jerk chicken recipe

I have been making this traditional Jamaican jerk chicken recipe for years and it is one of my family’s absolute favorites. The smoky spicy flavor from the marinade is just incredible and it fills the whole house with the most amazing aroma. My kids always get excited when they see me pulling out the ingredients for this dish.

This recipe is perfect for any occasion from a casual weeknight dinner to a big backyard cookout with friends and family. It is also a healthier choice because the chicken is grilled which keeps it lean and the jerk seasoning is packed with anti-inflammatory spices like allspice and ginger. Plus it is naturally gluten free and dairy free so it works for almost everyone.

I love that I can prep the marinade the night before and just let the chicken soak up all that flavor. Then when it is time to cook I just throw it on the grill and dinner is ready in no time. It is one of those recipes that always gets compliments and makes me look like I spent hours in the kitchen when really it is so simple.

Traditional Jamaican Jerk Chicken

4.6 from 787 votes

This authentic Jamaican jerk chicken is marinated in a fiery blend of Scotch bonnet peppers, allspice, and aromatic herbs then grilled to perfection. The result is tender juicy chicken with a smoky char and a bold spicy kick that will transport you straight to the Caribbean.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins plus at least 4 hours marinating
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Jerk Marinade

4-6 Scotch bonnet peppers, stems removed (use fewer for less heat)
1/4 cup chopped green onions
2 tablespoons fresh thyme leaves
2 tablespoons ground allspice
1 tablespoon black pepper
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup white vinegar
2 tablespoons lime juice
6 cloves garlic, chopped
1 inch piece fresh ginger, peeled and chopped
1 teaspoon salt

For the Chicken

6 chicken leg quarters or 3 pounds bone-in chicken pieces
Lime wedges and fresh thyme for serving

👨‍🍳Directions

1Make the marinade. Combine all marinade ingredients in a blender or food processor and blend until smooth. Be careful not to touch your eyes after handling Scotch bonnet peppers.
2Place chicken pieces in a large bowl or zip-top bag. Pour the marinade over the chicken and toss to coat evenly. Cover or seal and refrigerate for at least 4 hours, but overnight is best for maximum flavor.
3Preheat your grill to medium-high heat, about 375-400 degrees F. If using charcoal, set up for indirect heat.
4Remove chicken from the marinade and let any excess drip off. Discard the leftover marinade.
5Grill the chicken skin-side down first over direct heat for 5-7 minutes until the skin is charred and crispy. Then move the chicken to indirect heat, cover the grill, and cook for 20-25 minutes more, turning once, until the internal temperature reaches 165 degrees F.
6Let the chicken rest for 5 minutes before serving. Garnish with lime wedges and fresh thyme if desired.

🔧Equipment

Blender or food processor
Large bowl or zip-top bag
Grill
Tongs
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 7g❤️Cholesterol: 120mg🧂Sodium: 850mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 38g

📝Notes

Tips: For a milder version, remove the seeds from the Scotch bonnet peppers or use only 2 peppers. You can also bake the chicken at 375 degrees F for about 45 minutes if you don’t have a grill. The marinade keeps for up to a week in the fridge.

Watch Video Of How Traditional Jamaican Jerk Chicken Works

This traditional Jamaican jerk chicken recipe is always a winner in my house and it never fails to impress guests at family gatherings. The bold flavors and smoky char make it a standout dish that everyone loves. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Jamaican Jerk Chicken

1. Can I use a different cut of chicken?

Yes, you can use any bone-in chicken pieces like thighs, drumsticks, or breasts. Just adjust the cooking time so the internal temperature reaches 165 degrees F. Boneless chicken will cook faster.

2. Is this recipe very spicy?

Traditional jerk chicken is known for its heat from Scotch bonnet peppers. If you are sensitive to spice, remove the seeds and membranes from the peppers or use only 1-2 peppers. You can also substitute with habanero peppers which are slightly less hot.

3. Can I make this in the oven or on the stove?

Absolutely. To bake, place the marinated chicken on a foil-lined baking sheet and bake at 375 degrees F for 40-45 minutes, then broil for 2-3 minutes to crisp the skin. For stovetop, sear in a hot skillet then finish in the oven.

4. How long should I marinate the chicken?

For the best flavor, marinate the chicken for at least 4 hours. Overnight is ideal as it allows the spices to deeply penetrate the meat. Do not marinate longer than 24 hours or the texture may become mushy.

5. What can I serve with Jamaican jerk chicken?

Traditional sides include rice and peas, fried plantains, coleslaw, or a simple green salad. The spicy chicken pairs well with cooling sides like a mango salsa or a yogurt based dip.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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