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.

Ingredients

Scale

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)

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