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Jamaican Jerk Chicken

Authentic Jamaican jerk chicken with fiery scotch bonnet and allspice marinade, grilled until smoky and charred.
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Prep Time 20 minutes
Cook Time 45 minutes
Marinating Time 4 hours
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Equipment Method

Ingredients
  

  • ​ ​ ​ ​
For the Jerk Marinade
  • 3–4 ​ scotch bonnet peppers stems removed (wear gloves)
  • 6 ​ scallions roughly chopped
  • 4 ​ garlic cloves ​
  • 1 ​ small onion quartered
  • 2 tablespoons fresh thyme leaves ​
  • 1 tablespoon ground allspice ​
  • 2 teaspoons brown sugar ​
  • 1 teaspoon ground nutmeg ​
  • 1 teaspoon ground cinnamon ​
  • 1 teaspoon salt ½ teaspoon black pepper
  • 3 tablespoons soy sauce ​
  • 2 tablespoons fresh lime juice ​
  • 2 tablespoons vegetable oil plus more for grill
For the Chicken
  • 3 lbs bone-in, skin-on chicken thighs and drumsticks ​
  • ​ ​ Lime wedges and thyme sprigs for serving

Equipment

  • ​ Grill ​

Method
 

  1. Step 1 – Blend the Jerk Marinade: Blend all marinade ingredients into a thick, dark paste.
  2. Step 2 – Marinate the Chicken: Rub marinade all over chicken, under skin. Refrigerate at least 4 hours, ideally overnight up to 24 hours.
  3. Step 3 – Prep the Grill: Bring chicken to room temp 30 min. Preheat grill to medium (350–375°F), oil grates.
  4. Step 4 – Grill Low and Slow: Cook skin-side down on indirect heat, covered, 35–45 min, turning every 10–12 min and basting. Finish over direct heat for extra char.
  5. Step 5 – Check Doneness and Rest: Done at 165°F (74°C). Rest 10 min tented with foil.
  6. Step 6 – Serve Caribbean-Style: Squeeze lime over, serve with coconut rice and peas, grilled plantains, or festival dumplings.