jamaican-style Jerk Chicken

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If you’re looking for a bold and flavorful grilled chicken recipe that’ll blow your taste buds away, this Authentic Jamaican Jerk Chicken is the real deal. A mouthwatering blend of heat, sweetness, and spice, this Caribbean-inspired recipe is a guaranteed crowd-pleaser at any BBQ or dinner table.

Why You’ll Love This Recipe

• Bursting with authentic Jamaican flavor

• Perfect for grilling season, BBQs, or weeknight dinners

• Make-ahead marinade means low-stress cooking

• Customizable spice level for all heat tolerances

• Naturally gluten-free and packed with protein

Ingredients Breakdown:

Chicken

• Chicken thighs (4, bone-in, skin-on)

• Chicken drumsticks (4)
  Dark meat stays juicy and flavorful during grilling, with skin that crisps up beautifully.

Marinade Base

• Olive oil (2 tablespoons): Helps distribute spices and aids in grilling.

• Brown sugar (1 tablespoon): Adds sweetness and helps caramelize the skin.

Spices & Seasonings

• Ground allspice (2 teaspoons): Signature jerk spice with warm, peppery notes.

• Ground cinnamon (1 teaspoon): Adds subtle sweetness and warmth.

• Dried thyme (1 teaspoon): Earthy and aromatic.

• Nutmeg (1 teaspoon): Enhances the warm spice profile.

• Cayenne pepper (1 teaspoon): Brings heat (adjustable to taste).

• Black pepper (1 teaspoon): Adds a sharp, mild heat.

• Salt (1 teaspoon): Balances and enhances all the flavors.

Aromatics & Acids

• Green onions (4, chopped): Fresh, sharp, and a staple in jerk marinades.

• Garlic (3 cloves, minced): Adds pungent, savory depth.

• Soy sauce (2 tablespoons): Contributes umami and saltiness.

• Juice of 1 lime: Brings brightness and tenderizes the meat.

Heat

• Scotch bonnet peppers (1–2, chopped): Traditional fiery heat—adjust to your spice preference.

Tips and Tricks

• Scotch bonnet peppers are spicy—remove the seeds to reduce the heat or substitute with habaneros or jalapeños.

• Letting the chicken marinate overnight provides the best depth of flavor.

• Use a meat thermometer to avoid overcooking.

• For oven baking, roast at 400°F (200°C) for 35–40 minutes, flipping halfway.

Variations and Customizations

• Boneless Option: Use boneless thighs or breasts for faster cooking

• Oven-Baked Version: Use the same marinade and bake on a wire rack

• Sweet Twist: Add a tablespoon of pineapple juice or mango puree to the marinade

What to Serve with Jamaican Jerk Chicken

• Rice and Peas or Coconut Rice

• Fried Plantains

• Fresh Mango Salsa

• Grilled Corn with lime and chili powder

• Caribbean Coleslaw for a refreshing crunch

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days

• Freezer: Freeze marinated raw chicken for up to 3 months; thaw before grilling

• Reheat: Warm gently in the oven or microwave to preserve texture

Frequently Asked Questions

Can I use boneless chicken for this recipe?
Yes! Adjust the grilling time—boneless chicken cooks faster and may take around 20–25 minutes.

Is jerk chicken always spicy?
Traditionally, yes. But you can adjust the spice level by reducing or omitting the Scotch bonnet peppers.

Can I bake this instead of grilling?
Definitely. Bake at 400°F for about 35–40 minutes or until fully cooked.

jamaican-style Jerk Chicken

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• Author: easysweetmeal
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This Jamaican-style Jerk Chicken brings bold, aromatic flavors to your plate with a spicy-sweet marinade and perfectly grilled chicken. With warm spices, fresh herbs, and the fiery kick of Scotch bonnet peppers, this dish is a crowd-pleaser for summer cookouts or anytime you crave a taste of the Caribbean. Marinated to perfection and grilled to a smoky finish, each bite delivers juicy, tender meat with irresistible depth.

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Ingredients

Scale 1x2x3x

• 4 bone-in, skin-on chicken thighs

• 4 chicken drumsticks

• 2 tablespoons olive oil

• 1 tablespoon brown sugar

• 2 teaspoons ground allspice

• 1 teaspoon ground cinnamon

• 1 teaspoon dried thyme

• 1 teaspoon ground nutmeg

• 1 teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon freshly ground black pepper

• 1 teaspoon salt

• 4 green onions, finely chopped

• 3 garlic cloves, minced

• 2 tablespoons soy sauce

• Juice of 1 fresh lime

• 1–2 Scotch bonnet peppers (adjust for heat preference)

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Instructions

Step 1: Make the Jerk Marinade

In a medium bowl, whisk together olive oil, brown sugar, allspice, cinnamon, thyme, nutmeg, cayenne, black pepper, salt, green onions, garlic, soy sauce, lime juice, and Scotch bonnet peppers. This bold marinade packs a punch of flavor with every ingredient.

Step 2: Marinate the Chicken

• Place the chicken thighs and drumsticks in a large resealable bag or bowl.

• Pour the marinade over the chicken, making sure each piece is fully coated.

• Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully absorb.

Step 3: Prepare the Grill

• Preheat your grill to medium-high heat (about 375–400°F / 190–200°C).

• Lightly oil the grill grates to prevent sticking.

Step 4: Grill the Chicken

• Remove the chicken from the marinade and shake off any excess. Discard the used marinade.

• Place the chicken on the grill and cook for 30–35 minutes, turning occasionally to ensure even cooking and charring.

• Grill until the internal temperature reaches 165°F (75°C), and the juices run clear.

Step 5: Rest and Serve

• Once cooked, transfer the chicken to a plate and let it rest for 5–10 minutes to lock in the juices.

• Serve hot with rice and peas, grilled vegetables, or plantains.

Notes

• For a more intense flavor, blend the marinade ingredients for a smoother consistency.

• Authentic jerk chicken is traditionally cooked over pimento wood—if available, use it for a smoky Caribbean twist.

• This recipe is perfect for meal prep or batch cooking for parties and potlucks.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: Caribbean / Jamaican

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