Authentic Caribbean Jerk Chicken is a bold, fiery, and aromatic dish rooted in Jamaican culinary tradition. It features chicken marinated in a punchy blend of Scotch bonnet peppers, warm spices, and fresh herbs, then grilled or baked to smoky perfection. This flavorful classic is a must-try for lovers of bold, spicy food.
Why You’ll Love This Recipe
- Packed with bold, smoky, and spicy Caribbean flavors
- Can be grilled or oven-baked for convenience
- Great for barbecues, weeknight dinners, or meal prep
- Easy to customize for different spice levels
- Delicious with classic sides like rice and peas or plantains
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken
- Bone-in, skin-on chicken thighs or drumsticks (or whole chicken cut into pieces)
Jerk Marinade
- Scotch bonnet peppers or habaneros
- Scallions
- Onion
- Garlic
- Fresh thyme
- Fresh ginger
- Lime juice and zest
- Brown sugar
- Ground allspice
- Nutmeg
- Cinnamon
- Soy sauce or Worcestershire sauce
- Vegetable oil
- Salt and black pepper
Directions
- Prepare the marinade: In a blender or food processor, combine peppers, scallions, onion, garlic, thyme, ginger, lime juice and zest, brown sugar, allspice, nutmeg, cinnamon, soy sauce, oil, salt, and pepper. Blend until a smooth, thick paste forms.
- Marinate the chicken: Place chicken in a bowl or resealable bag. Pour marinade over the chicken, making sure it’s well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Grill the chicken: Preheat grill to medium-high heat. Sear chicken for 3–4 minutes per side over direct heat, then move to indirect heat. Cover and cook for 25–30 minutes, until internal temperature reaches 165°F (74°C).
- Oven option: Preheat oven to 400°F (200°C). Bake marinated chicken for 45–50 minutes, or until cooked through. For charred finish, broil for the last 3–5 minutes.
- Serve: Let the chicken rest for a few minutes before serving. Enjoy with classic sides.
Servings and Timing
- Servings: 4–6
- Prep Time: 15 minutes
- Marinating Time: 2 hours to overnight
- Cook Time: 30–45 minutes
- Total Time: Up to 1 hour (plus marinating)
Variations
- Use pork, fish, or tofu instead of chicken
- Add orange juice or pineapple juice to the marinade for a fruity twist
- Cook over wood chips or charcoal for a more authentic smoky flavor
- Adjust heat by using fewer peppers or removing seeds
- Make a sauce from extra marinade by simmering it separately
Storage/Reheating
- Refrigerator: Store cooked chicken for up to 4 days
- Reheat: Warm in oven at 350°F or in a skillet over medium heat
- Freeze: Freeze marinated raw chicken or cooked leftovers for up to 3 months
FAQs
What makes jerk chicken “jerk”?
Jerk refers to the traditional Jamaican spice blend and cooking method—featuring Scotch bonnet peppers, allspice, and slow grilling.
Is jerk chicken always spicy?
It’s typically spicy, but you can adjust the heat by using fewer peppers or milder chilies.
Can I bake jerk chicken?
Yes—bake at 400°F and broil at the end to get some char.
What are the best sides?
Rice and peas, fried plantains, grilled corn, or mango salsa all pair well.
Can I use boneless chicken?
Yes, but it cooks faster and may not stay as juicy—monitor closely.
Can I use store-bought jerk seasoning?
Yes, but homemade marinade gives more vibrant, fresh flavor.
What’s a good substitute for Scotch bonnets?
Habaneros are a close match in flavor and heat.
Can I grill without a charcoal grill?
Yes—use a gas grill or grill pan and add smoked paprika for flavor.
How do I know the chicken is cooked?
Use a thermometer—165°F for white meat, 175–180°F for dark meat.
Can I freeze the marinade?
Yes, freeze it for up to 3 months and use directly on meat when ready.
Conclusion
Authentic Caribbean Jerk Chicken is a celebration of bold, spicy, and complex flavors. Whether you grill it over coals or bake it in your oven, the result is juicy, flavorful chicken that brings the taste of Jamaica to your kitchen. Customize the heat, pair it with tropical sides, and enjoy a truly satisfying dish every time.
Print
Authentic Caribbean Jerk Chicken
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 12–16 minutes
- Total Time: 4 hours 30 minutes (including marinate)
- Yield: 4–6 servings 1x
- Category: Chicken
- Method: Grilling
- Cuisine: Caribbean / Jamaican
- Diet: Halal
Description
Bold, smoky-grilled chicken marinated in traditional Caribbean jerk spices—fiery Scotch bonnet peppers, earthy allspice, ginger, and scallions—for an authentic taste of the islands.
Ingredients
- 4–6 bone-in, skin-on chicken pieces (thighs or drumsticks, about 2–2.5 lb)
- 3 scallions, chopped
- 2–3 Scotch bonnet peppers, seeded (reduce for less heat)
- 4 garlic cloves, peeled
- 1 Tbsp fresh ginger, grated
- Zest & juice of 1 lime
- 2 Tbsp soy sauce or coconut aminos
- 2 Tbsp dark brown sugar
- 1 tsp ground allspice (pimento)
- 1/2 tsp ground cinnamon
- 1/2 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 Tbsp vegetable or canola oil (for grilling)
Instructions
- In a blender or food processor, combine scallions, Scotch bonnets, garlic, ginger, lime zest & juice, soy sauce, brown sugar, allspice, cinnamon, thyme, smoked paprika, salt, and pepper; blend to a smooth paste.
- Place chicken in a large bowl or zip-top bag; pour marinade over, ensuring all pieces are coated. Marinate at least 4 hours or up to overnight in fridge.
- About 30 minutes before cooking, remove chicken from fridge to reach room temperature.
- Preheat grill or grill pan to medium-high. Brush grates lightly with oil.
- Grill chicken skin-side down 6–8 minutes until charred. Flip and grill 6–8 more minutes, until internal temperature reads 165 °F (74 °C).
- Remove chicken from heat and let rest 5 minutes before serving.
- Serve with lime wedges, rice and peas, grilled pineapple, or fresh salad for a complete meal.
Notes
- For deeper flavor, marinate overnight.
- Adjust heat by varying Scotch bonnet count.
- An indoor grill pan works well if outdoor grilling isn’t possible.
- Leftover chicken is great in wraps, tacos, or salads.
- Double the marinade to use as dipping sauce or to marinate veggies.
Nutrition
- Serving Size: 1 chicken piece
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 125 mg