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–+ servings

Jerk Chicken

Jerk Chicken is a flavorful Caribbean dish featuring marinated chicken grilled to perfection with a smoky, spicy crust. The marinade combines aromatic herbs, fiery peppers, and warm spices, resulting in tender, juicy meat with a charred, crispy exterior that bursts with bold flavors. The final dish showcases a beautiful char and sticky, fiery glaze, perfect for sharing around the grill or in the skillet.
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Course: Main Course
Cuisine: Caribbean
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 24 minutes
Calories: 450kcal
Author: James Taylor
Servings: 4

Equipment

  • Sharp Knife
  • Blender or Food Processor
  • Large Bowl
  • Grill or Cast Iron Skillet
  • Tongs

Ingredients

  • 1 bunch fresh thyme roughly chopped
  • 3 scotch bonnet peppers scotch bonnet peppers seeded for less heat, optional
  • 1 tablespoon allspice berries fresh or ground
  • 3 cloves garlic cloves peeled
  • 1 inch fresh ginger peeled
  • 2 tablespoons brown sugar
  • 1/4 cup soy sauce or coconut aminos
  • 2 tablespoons vegetable oil
  • 2 tablespoons fresh lime juice or lemon juice
  • 2 pounds chicken thighs or drumsticks skin-on or skinless

Instructions

  • Combine all marinade ingredients—chopped thyme, scotch bonnet peppers, allspice, garlic, ginger, brown sugar, soy sauce, vegetable oil, and lime juice—in a blender or food processor. Blend until smooth and fragrant, with a vibrant fiery sheen.
  • Pat the chicken dry with paper towels to help the marinade adhere better. Place the chicken in a large bowl and pour the marinade over, making sure every piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deepen.
  • Preheat your grill or cast-iron skillet to medium-high heat until it’s hot and shimmering, about 200°C (390°F). This will help develop a good char and crispy exterior.
  • Remove the chicken from the marinade, letting any excess drip off. Place the pieces skin-side down on the hot grill or skillet. Cook for 6-8 minutes until the skin is charred and crispy, listening for a sizzle and watching for grill marks.
  • Carefully flip the chicken using tongs, and cook for another 10-12 minutes, turning occasionally, until the juices run clear and the internal temperature reaches 75°C (165°F). The marinade should caramelize into a sticky, fiery crust.
  • Transfer the cooked chicken to a plate and let it rest for 5 minutes. This helps the juices redistribute, ensuring tender, juicy meat with a smoky, spicy crust.
  • Serve the jerk chicken hot, with lime wedges or a side of coconut rice for a complete Caribbean feast. Enjoy the smoky, spicy flavors with crispy, charred bits that burst with flavor in every bite.

Nutrition

Calories: 450kcal | Carbohydrates: 15g | Protein: 40g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 900mg | Potassium: 800mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 30mg | Iron: 3mg