Name: Jerk Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Caribbean
Ingredients: 4 bone-in, skin-on chicken thighs (or chicken drumsticks); 2 tablespoons olive oil; 4 green onions, chopped; 1 small onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 2 Scotch bonnet peppers, seeded and chopped (or substitute with habanero peppers); 2 tablespoons fresh lime juice; 2 tablespoons soy sauce; 1 tablespoon brown sugar; 1 tablespoon fresh thyme leaves; 1 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon black pepper; 1/2 teaspoon salt

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If you’re craving bold, punchy flavors and a bit of island sunshine on your plate, this Jerk Chicken is exactly what you need. Marinated in a fragrant blend of herbs, spices, fresh citrus, and just the right amount of heat, this traditional Caribbean dish will absolutely transport your taste buds. The chicken grills up juicy and deeply savory, wrapped in smoky char and irresistible aroma — perfect for a cookout or whenever you want dinner to feel like a celebration!

Ingredients You’ll Need

You won’t believe how such humble, easy-to-find ingredients create the vibrant, unmistakable flavor of true jerk chicken. Every element, from the fiery pepper to the earthy allspice, plays a key role in building depth, warmth, and character in each bite.

Chicken thighs or drumsticks: Bone-in and skin-on pieces add succulence and hold up beautifully on the grill or in the oven.
Olive oil: Brings everything together in the marinade and helps maintain a juicy texture.
Green onions: Lends freshness and an unmistakable mild bite to the marinade.
Onion: Adds sweet, savory depth so the flavors feel rounded and balanced.
Garlic: Essential for kick; two minced cloves go a long way.
Fresh ginger: Offers zingy brightness and a hint of citrusy aroma.
Scotch bonnet peppers: The traditional source of heat; substitute with habanero if needed, but use caution — they’re spicy! Remove seeds for less fire.
Fresh lime juice: Adds brilliant acidity and caramelizes beautifully as the chicken cooks.
Soy sauce: Subtle saltiness and adds a lovely, umami backbone to the marinade.
Brown sugar: Balances the heat and accentuates smokiness once grilled.
Fresh thyme leaves: Key for that authentic Caribbean herbal flavor.
Ground allspice: Earthy, warm, and absolutely unmistakable in jerk chicken.
Ground cinnamon: Just a touch provides sweetness and depth.
Ground nutmeg: A pinch of spice for extra richness.
Black pepper: Adds earthiness and sharpness.
Salt: Essential for seasoning every layer.

How to Make Jerk Chicken

Step 1: Prepare the Marinade

This is where the magic happens! Combine green onions, onion, garlic, ginger, Scotch bonnet (or habanero) peppers, lime juice, soy sauce, brown sugar, thyme, allspice, cinnamon, nutmeg, black pepper, salt, and olive oil in your blender or food processor. Blend everything until you get a rich, smooth marinade. Take a second to breathe in that spicy-sweet aroma — it’s irresistible!

Step 2: Marinate the Chicken

Place your chicken pieces in a large resealable bag or shallow dish. Pour the marinade over them, making sure each nook and cranny is coated. For the boldest flavor, cover and let the chicken marinate in the fridge for at least 4 hours — overnight is even better! This gives the spices time to penetrate every bite, turning simple chicken into jerk chicken bliss.

Step 3: Grill (or Bake) to Perfection

When you’re ready to cook, fire up your grill to medium-high heat. Remove the chicken from the marinade (and let a little excess drip off). Grill for about 6 to 8 minutes per side until the skin is gloriously charred and the meat is cooked through. Prefer using your oven? Bake at 400°F (200°C) for 35 to 40 minutes, until you see golden caramelization and the juices run clear. However you cook it, let the chicken rest for about 5 minutes before serving so those luscious flavors settle in.

How to Serve Jerk Chicken

Garnishes

Fresh, simple garnishes bring your jerk chicken over the top. Try a sprinkling of chopped fresh cilantro or parsley, a few extra thyme sprigs, or a squeeze of lime for brightness. Thin slices of raw Scotch bonnet (for the extra-brave!) or vibrant green onions also look beautiful and add a little zing.

Side Dishes

You can’t go wrong with classic Caribbean sides! A generous scoop of rice and peas is a must, as it soothes the spice and rounds out the meal. Sweet fried plantains, grilled pineapple, or a crisp salad with citrusy dressing all work beautifully. Don’t forget crusty bread or flatbreads to mop up any juices.

Creative Ways to Present

Turn your jerk chicken into an event! Pile it onto a big platter with all the fixings and let everyone help themselves. Or, shred the chicken and serve in warm tortillas for spicy jerk tacos. Skewer chunks for bite-size party appetizers, or tuck into a sandwich roll with creamy slaw for an irresistible Caribbean-inspired sandwich.

Make Ahead and Storage

Storing Leftovers

Store your leftover jerk chicken in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more overnight, so it often tastes just as wonderful, if not better, the next day.

Freezing

You can absolutely freeze jerk chicken! Cool the cooked chicken completely, then wrap tightly in foil and place in a freezer-safe bag or container. It will hold its flavor for up to 2 months — perfect for prepping ahead for busy weeks or future cravings.

Reheating

To reheat, use your oven at 325°F (163°C) until warmed through, or gently warm in a skillet with a splash of broth to keep moisture. If you’re in a hurry, the microwave works too — just watch so the chicken doesn’t dry out.

FAQs

Is jerk chicken extremely spicy?

It definitely brings the heat, but you’re in control! Leave out some of the pepper seeds or choose a milder chili if you prefer it less fiery. Jerk chicken is all about flavor, not just heat.

Can I use boneless skinless chicken breasts?

Absolutely, though bone-in skin-on pieces give the juiciest, most flavorful results. Boneless breast or thighs will work — just keep an eye on cooking time so they don’t dry out.

What makes jerk chicken “jerk”?

It’s all about the marinade! The combination of allspice, Scotch bonnet pepper, thyme, and warm spices is what sets this dish apart and gives it its signature flavor and depth.

Can I make jerk chicken in the oven if I don’t have a grill?

Definitely! Bake as directed and you’ll still enjoy that gorgeous, caramelized crust. For a touch of smokiness, you can broil for the last couple minutes or add a pinch of smoked paprika to the marinade.

How long should I marinate jerk chicken?

A minimum of 4 hours will do the trick, but overnight is ideal for the most intense flavor. The longer the chicken sits with the marinade, the more magical the result!

Final Thoughts

If you’re looking to bring big, joyful flavor to your dinner table, jerk chicken simply can’t be beat! Don’t let the ingredient list intimidate you — every step pays you back with savory, spicy, and fragrant rewards. Fire up your grill, gather some friends, and treat yourself to the taste of the Caribbean at home. You’re going to love it!

Jerk Chicken Recipe

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4.5 from 18 reviews

Author: Emma
Total Time: 35 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy the bold and spicy flavors of Caribbean cuisine with this delicious recipe for Jerk Chicken. Tender chicken thighs marinated in a flavorful blend of herbs, spices, and peppers, then grilled to perfection. Perfect for a summer barbecue or a taste of the islands any time of year!

Ingredients

Scale

Marinade:

4 bone-in, skin-on chicken thighs (or chicken drumsticks)
2 tablespoons olive oil
4 green onions, chopped
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 Scotch bonnet peppers, seeded and chopped (or substitute with habanero peppers)
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon fresh thyme leaves
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/2 teaspoon salt

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Instructions

Prepare the Marinade: In a blender or food processor, combine green onions, onion, garlic, ginger, Scotch bonnet peppers, lime juice, soy sauce, brown sugar, thyme, allspice, cinnamon, nutmeg, black pepper, salt, and olive oil. Blend until a smooth marinade forms.
Marinate the Chicken: Place the chicken in a large resealable bag or shallow dish and pour the marinade over the chicken, coating each piece well. Cover and refrigerate for at least 4 hours or overnight for best flavor.
Cook the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-8 minutes per side, or until the chicken is cooked through and has a nice char. Alternatively, bake at 400°F (200°C) for 35-40 minutes or until fully cooked.
Serve: Let the chicken rest for 5 minutes before serving.