Authentic Jamaican Jerk Chicken Recipe: Grill or Oven Methods for Juicy, Flavorful Chicken
Craving bold, smoky flavors? Try this Authentic Jamaican Jerk Chicken Recipe with homemade jerk marinade. Learn how to grill or bake juicy, tender chicken with step-by-step instructions. Perfect for summer BBQs or weeknight dinners!
Ingredients
- 2 whole Scotch bonnet peppers (seeds removed for less heat)
- 6 whole 6 scallions (green onions, chopped)
- 4 whole garlic cloves
- 1 whole small onion (chopped)
- 2 tbsp tbsp fresh thyme leaves (or 1 tbsp dried thyme)
- 1 tbsp ground allspice (or 2 tbsp whole allspice berries, toasted and ground)
- 1 tsp tsp ground cinnamon
- 1 tsp tsp freshly grated nutmeg
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp lime or lemon juice (or white vinegar for tang)
- 2 tbsp vegetable or coconut oil
- 1 tbsp grated ginger
- 1 tsp black pepper
For the Chicken
- 3-4 lbs chicken ((legs, thighs, or quarters with skin) )
- 2-3 whole pimento/allspice wood sticks ((for grilling, optional) )
- 2 tbsp vegetable oil ( (for basting) )
Instructions
- Make the Jerk Marinade
- Combine all marinade ingredients in a blender or food processor. Blend until smooth, adding 1–2 tablespoons of water if needed. Taste and adjust salt and heat as desired.
- Prepare the Chicken
- Do not wash the chicken, as this can cause cross-contamination. Pat it dry with paper towels.
- Score the chicken deeply with a knife to help the marinade penetrate.
- Rub the jerk marinade generously over the chicken, including under the skin. Place it in a sealed container or ziplock bag.
- Marinate for at least 12 to 24 hours. Overnight is ideal for authentic, deep flavor.
- Grill Traditionally (Preferred Method)
- Prepare the grill using charcoal or wood. Pimento (allspice) wood is traditional—soak the wood chips in water and add them to the coals for a rich, smoky flavor.
- Use indirect heat. Grill the chicken over medium-low heat (325–350°F) to avoid burning. Place the chicken skin-side up, away from direct flames.
- Mix 2 tablespoons of oil with 1–2 tablespoons of leftover marinade (boil the marinade first to kill any bacteria). Brush onto the chicken every 10–15 minutes.
- Grill for 45 to 60 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C).
- Oven Method (If Grilling Isn’t Possible)
- Preheat the oven to 375°F (190°C).
- Place the chicken on a rack set over a baking sheet to allow airflow.
- Bake for 40 to 50 minutes, basting with oil every 10 minutes. Finish under the broiler for 2–3 minutes to crisp the skin.
Notes
Key Improvements for Authenticity
1. Traditional Ingredients Added
• Scotch bonnet peppers: Provide the essential heat and fruity depth. (Habaneros can be used as a substitute.)
• Allspice (pimento): The core of authentic jerk flavor. Toasting whole berries enhances depth and complexity.
• Fresh thyme: More aromatic and vibrant than dried thyme.
• Ginger and scallions: Classic Jamaican aromatics that build a robust base.
2. Extended Marinating Time
• Increased to 12–24 hours for deep flavor penetration and tender, juicy meat.
3. Refined Grilling Method
• Pimento wood or chips: Adds the signature smoky essence of traditional jerk. Can be sourced online or in Caribbean markets.
• Low-and-slow technique: Prevents burning from the sugar in the marinade and allows flavors to develop gradually.
4. Improved Food Safety
• Eliminated the unsafe practice of washing raw chicken.
• Ensured safe basting by boiling any leftover marinade before use.
5. Balanced Flavor Profile
• Removed excess water to prevent diluting the marinade.
• Added fresh lime juice for acidity to balance sweetness, heat, and salt.
Serving Suggestions
• Pair with rice and peas, fried plantains, or a side of jerk sauce for dipping.
• Garnish with fresh lime wedges and chopped scallions for brightness and color.
Nutrition
Calories: 1300kcal | Carbohydrates: 3g | Protein: 1g | Fat: 142g | Saturated Fat: 42g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 63g | Cholesterol: 120mg | Sodium: 317mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 891IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 1mg