Jamaican Jerk Chicken

Jamaican Jerk Chicken

Fiery, aromatic, and smoky, jerk chicken is Jamaica’s gift to the world. The marinade is built on Scotch bonnet peppers and allspice. Grilling over charcoal is traditional, but a hot oven works too.

4 hours (including marinating)
4-6 servings
Jamaica
🍗 One Protein, Many Nations: Chicken

Ingredients

  • 3 lbs (1.4kg) chicken leg quarters or thighs
  • 6 scallions, roughly chopped
  • 4 cloves garlic
  • 2-3 Scotch bonnet peppers (seeded for less heat)
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon allspice (ground)
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh thyme leaves (or 1 tsp dried)
  • 1 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt

Instructions

  1. 1

    Blend all marinade ingredients (everything except the chicken) in a blender or food processor until smooth.

  2. 2

    Score the chicken pieces with deep cuts. Coat thoroughly with the marinade. Refrigerate for at least 2 hours, preferably overnight.

  3. 3

    Grill method: Cook over medium-high indirect heat for 35-45 minutes, turning occasionally, until charred in spots and cooked through (165°F / 74°C). Move to direct heat for the last few minutes for extra char.

  4. 4

    Oven method: Preheat to 400°F (200°C). Place chicken on a rack over a baking sheet. Roast for 40-50 minutes until caramelized and cooked through.

  5. 5

    Serve with rice and peas, festival (fried dumplings), or plain white rice.

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