Description
This vibrant Jamaican Jerk Chicken recipe features a fiery marinade made with Scotch bonnet peppers, allspice, and fresh herbs, delivering authentic island flavor. Perfectly grilled to juicy perfection and served with a tangy basting sauce and fresh scallions, it’s a bold and mouthwatering dish ideal for a flavorful dinner.
Ingredients
Units
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Marinade
- 4 Scotch bonnet peppers or habanero chiles, seeded
- 1 bunch of scallions, coarsely chopped, plus more sliced for serving
- 12 garlic cloves, peeled
- 1 (2") piece ginger, peeled
- 1/4 cup dark brown sugar
- 1/4 cup pineapple juice (optional)
- Juice of 2 limes
- 12 thyme sprigs
- 12 allspice berries or 2 tsp. ground allspice
- 3 bay leaves
- 2 tsp. ground nutmeg
- 1 1/2 tsp. kosher salt
- 1 tsp. black peppercorns
- 1 tsp. ground cloves
- 1/4 cup reduced-sodium soy sauce, plus 2 Tbsp. for sauce (optional)
Chicken
- 4 lb. boneless or bone-in, skin-on chicken breasts and/or thighs
Basting Sauce and Garnish
- 1/4 cup ketchup (optional)
- Neutral oil, for grill
- Lime wedges, for serving
- Sliced scallions for topping
Instructions
- Prepare Marinade. In a blender, combine Scotch bonnet peppers, scallions, garlic, ginger, brown sugar, pineapple juice (if using), lime juice, thyme, allspice, bay leaves, nutmeg, salt, peppercorns, cloves, and 1/4 cup soy sauce. Blend until smooth. Reserve 1/2 cup of marinade and refrigerate it for serving later. Transfer the rest to a large bowl.
- Marinate Chicken. Add chicken pieces to the marinade bowl and toss well to coat, rubbing marinade under the skin. Cover and refrigerate for at least overnight, up to 12 hours, allowing the flavors to penetrate deeply.
- Make Basting Sauce. In a small bowl, mix ketchup and the remaining 2 tablespoons soy sauce (if using). Set aside.
- Prepare Grill. Preheat grill to high heat for 5 minutes or heat a grill pan over high heat. Using tongs, dip a paper towel into neutral oil and use it to lightly brush the grill grates or pan. After 30 seconds, brush them again with oil to prevent sticking and encourage browning.
- Grill Chicken Skin Side Down. Reduce grill heat to low. Place chicken skin side down on the grill, cover, and cook until the skin is golden brown and lightly charred, about 10 to 12 minutes.
- Flip and Grill. Turn chicken over, cover, and cook for about 3 minutes until lightly charred on the other side.
- Brush with Basting Sauce and Finish Cooking. Flip the chicken skin side up and brush with the ketchup-soy basting sauce. Cover and continue to grill until an instant-read thermometer inserted into the thickest part reads 165°F, about 3 minutes more. Note that white and boneless pieces may cook faster.
- Serve. Transfer the chicken to a platter, top with sliced scallions, and serve with reserved marinade and lime wedges on the side for added zest.
Notes
- This classic Jamaican jerk chicken brings authentic spicy heat and pairs beautifully with traditional sides like callaloo and rice and peas.
- The pineapple juice adds a subtle sweetness and tenderizes the meat, but it can be omitted if preferred.
- Make sure to seed the Scotch bonnet peppers if you want to reduce the heat slightly; leaving seeds in will make it very spicy.
- The marinade can be prepared up to 24 hours in advance for deeper flavor development.
- Use charcoal or wood chips in the grill for added smoky flavor if desired.
- If you don’t have a grill, a grill pan works well indoors on the stovetop as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 7 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 130 mg
