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Caribbean Jerk Chicken

A beloved island dish that transforms ordinary chicken into something extraordinary with its fiery marinade of scotch bonnet peppers, allspice, and aromatic herbs creating an unforgettable blend of sweet, spicy, and smoky flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

Jerk Marinade
  • 6 scotch bonnet peppers, seeded and chopped
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 3 tablespoons lime juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons ground allspice
  • 6 garlic cloves, minced
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 large onion, roughly chopped
  • 2 green onions, chopped
Chicken
  • 3 pounds chicken pieces (thighs and drumsticks work best)
  • 1 teaspoon salt

Method
 

  1. Combine scotch bonnet peppers, soy sauce, brown sugar, lime juice, oil, allspice, garlic, thyme, cinnamon, nutmeg, onion, and green onions in a food processor. Blend until smooth, creating a vibrant, aromatic paste.
  2. Pat chicken pieces dry and season with salt. Score the skin in a crosshatch pattern to help the marinade penetrate deeper. Place chicken in a large zip-top bag or glass dish, then pour the jerk marinade over it. Massage the marinade into every crevice, ensuring complete coverage. Refrigerate for at least 4 hours, but overnight marination delivers the most intense flavors.
  3. Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. Preheat your grill to medium-high heat, or set oven to 400°F if using indoor cooking method.
  4. Place marinated chicken on the grill, skin-side down first. Cook for 6-8 minutes until skin becomes beautifully charred and crispy. Flip carefully and continue grilling for 25-30 minutes, turning occasionally. Internal temperature should reach 165°F when properly cooked.
  5. Let chicken rest for 5 minutes after cooking. This allows juices to redistribute, ensuring moist, tender meat beneath that perfectly spiced crust.

Notes

Start marinating the night before for maximum flavor penetration. Marinate for minimum 4 hours, maximum 24 hours. Remove chicken from refrigerator 30 minutes before cooking. Score the skin in a crosshatch pattern for better marinade penetration. Store leftover chicken in refrigerator for up to 3 days or freeze for up to 3 months. Reheat in 350°F oven for 15-20 minutes to maintain crispiness.