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Home / Types / Caribbean

Jamaican Jerk Chicken

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Published:4/01/2021Updated:4/01/2021

Jamaican Jerk Chicken – a well-seasoned grilled chicken with a Jamaican jerk marinade that has the perfect balance of heat, sweet and savory. You’ll want to make this all year round!

Jerk Chicken

Bbq season is in full swing and July 4th is only a couple of days away. And I’m in the mood for Jerk.

I am missing a couple of ingredients but do you think that would come between me and my fix? No way! Off to the grocery store for the other ingredients.

My Jerk chicken has been marinating in the fridge for a couple of hours now and cannot wait to get it on the grill.

Jerk Chicken Marinade

This recipe consists of the quintessential Jamaican ingredients – scotch bonnet, thyme and allspice which are a must for jerk chicken. Some of the other spices are green onions, brown sugar, nutmeg, maggi and or bouillon cubes, cinnamon and of course- chicken.

Jerk Chicken

This entire list of spices put together makes for one complex sauce – habanero burn, sweetness from the sugar and depth of flavor from the other spices. Although this recipe is significantly spiced, it is moist, tender and one mouthful of flavor.

The “heat” level of the habanero or scotch bonnet is optional in this recipe. You can adjust it to suit your family needs especially if you have kids around.

Jerk Chicken

This blend of spices comes together quickly in a blender or processor and all you have to do is let it marinade in a fridge for up to 24 hours. Sometimes I do not have the patience to let it marinade that long and just let it marinade for an hour or two.

It is traditionally served with rice and peas, but I love it with fried plantain.

This would also pair well with the Caribbean Coleslaw here 

And this Fried Plantains  here 

Enjoy!

Tips and Notes:

    1. You can leave out the habanero or adjust it especially if you have kids around.
    2. Marinate the chicken for 1-2 hours, but preferably over night.

Watch How to Make It

 

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grill jerk chicken
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Jerk Chicken

Grill Jerk Chicken - a well-seasoned grilled chicken with a Jamaican jerk marinade that has the perfect balance of heat, sweet and savory. You'll want to make this all year round!
4.63 from 16 votes
Prep: 4 hrs
Cook: 20 mins
Total: 4 hrs 20 mins
Carribean
Servings 4 -6

Ingredients

  • 8 -10 pieces of legs and thighs
  • 1 lemon/lime
  • Salt and pepper to season
  • ½ tablespoon cinnamon powder
  • 1 sprig of fresh thyme
  • 3 medium scallions (green onions) chopped
  • 1 medium onion coarsely chopped
  • 2-4 habanero pepper chopped
  • 1 1/2 tablespoon Maggi or soy sauce
  • 1 tablespoon bouillon powder optional
  • 3 tablespoons dark brown sugar
  • 6 garlic cloves chopped
  • 1 teaspoon freshly grated nutmeg
  • 1 tablespoon allspice coarsely ground
  • 1 1/2 tablespoon fresh ginger chopped
  • 1 tablespoon coarsely ground pepper
  • 1/4 - 1/2 cup Liquid (water or pineapple juice ,) (adjust to a desired consisteny with more or less)
US Customary - Metric

Instructions

  • Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, salt and pepper
  • In a food processor or blender, combine the following: cinnamon, thyme, green onions, onion, habanero pepper, soy sauce, maggi/bouillon, brown sugar, garlic, nutmeg. allspice, fresh ginger ,ground pepper and Liquid . Pulse for about 30 seconds until blended.
  • Drench the chicken with jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it is extremely spicy hot. If possible, use gloves.
  • When ready to grill, remove chicken from the jerk marinade and place on medium to high lightly oil grill. Reserve the marinade
  • Cook chicken on the prepare grill 12- 20minutes, until juices run clear (internal temp of 165 degree F), turning often to optimize cooking and browning.You may also broil, or roast the chicken in a hot oven (425 degrees F).
  • In a small sauce pan simmer the remaining marinade and the one from the chicken for about 7 minutes. Serve with the chicken or mix it before serving with the plantains.

Nutrition Information:

Calories: 84kcal (4%)| Carbohydrates: 20g (7%)| Protein: 2g (4%)| Fat: 1g (2%)| Saturated Fat: 1g (6%)| Cholesterol: 1mg| Sodium: 711mg (31%)| Potassium: 189mg (5%)| Fiber: 3g (13%)| Sugar: 11g (12%)| Vitamin A: 135IU (3%)| Vitamin C: 18.2mg (22%)| Calcium: 61mg (6%)| Iron: 1mg (6%)
Author: Imma
Course: Main
Cuisine: Carribean
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Nutrition Facts
Jerk Chicken
Amount Per Serving
Calories 84 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 711mg31%
Potassium 189mg5%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 11g12%
Protein 2g4%
Vitamin A 135IU3%
Vitamin C 18.2mg22%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

How to Make Jerk Chicken

 

grill jerk chicken

Grilled Jerk ChickenTrim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, salt and pepper. In a food processor or blender, combine the following: cinnamon, thyme, green onions, onion, habanero pepper, soy sauce, maggi/bouillon, brown sugar, garlic, nutmeg. allspice, fresh ginger and ground pepper. Pulse for about 30 seconds until blended.

Grilled Jerk ChickenDrench the chicken with jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it is extremely spicy. If possible, use gloves.

Grilled Jerk ChickenWhen ready to grill, remove chicken from the jerk marinade and place on medium to high and lightly oil grill. Reserve the marinade. Cook chicken on the prepared grill 12- 20 minutes, until juices run clear (internal temp of 165 degree F), turning often to optimize cooking and browning.You may also broil, or roast the chicken in a hot oven (425 degrees F).

In a small sauce pan simmer the remaining marinade and the one from the chicken for about 7 minutes. Serve with the chicken or mix it before serving with the plantains.

 

Grilled Jerk Chicken
Jamaican Jerk Chicken
Jamaican Jerk Chicken

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Comments & Reviews
  1. Melisa says

    Posted on 3/22 at 8:40AM

    It tasted ok but idk mine cane out kind of bitter and I added less cinnamon and nutmeg than the recipe even called for.. but it tasted like that was what was bitter. Not sure what went wrong.

    Reply
    • Immaculate Bites says

      Posted on 3/26 at 8:03AM

      Sorry it came out bitter for you, Melissa! Hmm… maybe the cinnamon and nutmeg didn’t blend well? Hopefully when you try next time, it turns out great. Try to make sure to blend it well or lessen it. Keep me updated 🙂 Thank you for your comment!

      Reply
  2. Justine says

    Posted on 2/20 at 1:31PM

    I made this chicken for my birthday and it was excellent! I live in an apartment, so I don’t have a bbq. I spatchcocked a whole chicken and broiled at 450° for around 50 minutes with the marinade in the pan. The marinade browned slightly and I used it as a sauce. It gave the chicken an excellent smokey flavor. I also substituted one habanero for a seeded jalapeno, because my friends are weak. 10/10 would make for my birthday again.

    Reply
  3. Carlos says

    Posted on 8/30 at 4:13PM

    My chicken was a disaster. I used boneless thighs. Chicken turned to mush. Seems like the marinade turned it into mush. Note to self never used boneless chicken. I was so thrilled because I made the rice and beans and the coleslaw 🙁

    Reply
    • ImmaculateBites says

      Posted on 8/31 at 4:53AM

      So sorry it didn’t work out well for you. Make sure you oil your grill well enough so the chicken doesn’t stick to it.

      Reply
    • Joel says

      Posted on 10/23 at 6:47PM

      Did you include the pineapple juice? It is too enzymatic and not good for long marinades. I would add the Pineapple juice to the basting portion of the jerk marinade

      Reply
    • James Gayle says

      Posted on 10/30 at 5:14PM

      I gave the boneless chicken thighs a try and marinated it for 8 hours. I put them on the grill with a little oil, the jerk chicken came out just fine!

      Thank you for your recipes immaculate bites, they have been very helpful!

      Reply
      • Imma Adamu says

        Posted on 10/31 at 5:26AM

        Thank you so much for the feedback, James!
        I’m glad that you’re enjoying the recipes. Happy cooking!

        Reply
  4. Ronni says

    Posted on 6/13 at 7:26AM

    I have made this recipe three times already! This has become a family favorite, I did keep out the habanero peppers but I followed the recipe to a T and it’s delicious every time.. I double up on the recipe so have more sauce left over

    Reply
    • ImmaculateBites says

      Posted on 6/14 at 9:21AM

      Awesome!!! This is a family favorite too! Glad you love it, Ronni :).

      Reply
  5. Ben Docwra says

    Posted on 3/29 at 10:12AM

    Absolutely awesome recipe and great instructions! It was my first time ever making jerk chicken and it went down a treat!
    Thank you! X

    Reply
    • ImmaculateBites says

      Posted on 3/29 at 12:34PM

      Glad to hear it worked out well. Thanks

      Reply
  6. harsh mehra says

    Posted on 3/19 at 4:12AM

    very nyc

    Reply
  7. Lewis says

    Posted on 3/1 at 10:07PM

    Hey do you have a recipe for jerk gravy to go with this

    Reply
    • ImmaculateBites says

      Posted on 3/6 at 4:46PM

      Sorry I don’t have one at the moment.

      Reply
    • Ray says

      Posted on 6/15 at 4:34PM

      Use the excess marinade for gravy. Simmer it it will thicken

      Reply
      • Ray says

        Posted on 6/15 at 4:35PM

        Or add pineapple juice
        If for adults add rum
        If you need to think it out

        Reply
        • ImmaculateBites says

          Posted on 6/15 at 6:59PM

          Hi Ray, Thanks for sharing

          Reply
  8. Astrid says

    Posted on 10/5 at 6:36AM

    This. Was. FABULOUS!!

    Made a special dinner for my son who came home from college for the weekend. Served it with your rice and red beans and Caribbean coleslaw. What an incredible feast!! His eyes were so big when he tasted the sauce on the meat!

    We felt as if we were back on Grand Cayman. So very delicious- thank you so very much for sharing!!!

    Reply
    • imma africanbites says

      Posted on 10/7 at 5:18AM

      So happy to read this, Astrid. Thank you for trying out my recipes and sharing it with your loved ones.

      Reply
  9. Robert Rountree says

    Posted on 7/6 at 6:02AM

    I am trying your recipe this weekend with a twist. Using it on a Boston butt of lamb and with rum for the liquid. Going to marinate a couple days and slow smoke on Monday to shred and serve on Johnny cakes. As a new resident in the Caribbean, I am loving exploring the different flavors! Thank you

    Reply
  10. Amoani says

    Posted on 5/12 at 7:50AM

    Delicious! My family and I loved the chicken.

    Reply
    • imma africanbites says

      Posted on 5/13 at 5:35AM

      Awesome! Thank you for letting me know.

      Reply
  11. Paul Jasper says

    Posted on 1/8 at 5:42AM

    I use a half cup of olive oil to get the marinade liquefied and more apt to stuck to the chicken. Also its MUCH better if you slow cook on mesquite kingsford. This is a lot of work but it’s well worth it. You have to get quite a few coals going and regulate the vents to keep temp low but not go out.

    Reply
    • ImmaculateBites says

      Posted on 1/9 at 7:34AM

      Awesome! Thanks for the tip and feedback.

      Reply
      • Bob C says

        Posted on 5/12 at 2:02PM

        Paul is correct, the marinade need more liquid, as written it is more on a paste and cannot be used as a sauce on finished product. I used some oil and a some dark rum. Still pretty thick so may add chicken broth next time.
        verify the recipe to insure a liquid ingredient isn’t missing

        Reply
        • ImmaculateBites says

          Posted on 5/17 at 7:05AM

          I have updated recipe . Thanks bob.

          Reply
  12. Andrea says

    Posted on 12/30 at 3:44PM

    I had to try this recipe, and since the weather was unseasonably warm for December, I went outside and fired up the grill. I followed the instructions exactly and my children and grandchildren wAs shocked! They eat jerk chicken all the time from someone else and they said this one was incredible!! I was so happy and the pot was gone in no time! I am so excited to be cooking something new, thanks to you, I can’t wait to make the pineapple cake you posted.

    Reply
    • imma africanbites says

      Posted on 12/31 at 3:09PM

      Yaaay! I always love it when kids dig in my recipes. Glad it all turned out well for you, Andrea and I hope the kids left some for you. 😉 Happy New Year!

      Reply
  13. Tee says

    Posted on 12/17 at 8:15PM

    Will this recipe work for a cut up turkey?

    Reply
    • ImmaculateBites says

      Posted on 12/18 at 5:14AM

      Yes it would work.

      Reply
  14. Olisa says

    Posted on 10/24 at 12:57PM

    I’m going to make thus tomorrow. My meat is currently marinating in the fridge. Didn’t have fresh thyme so I used dried. I’m hoping you’d turns out well. The marinade didn’t smell as sweet as I was hoping, but we shall see. Does it come out well if I put it in the oven? I have a newborn and it’s impossible to grill.

    Reply
    • imma africanbites says

      Posted on 10/24 at 7:11PM

      Yes, it’ll work fine in the oven just like this Baked Jerk Chicken Wings here >> https://www.africanbites.com/jerk-chicken-wings/

      Reply
      • Tee says

        Posted on 12/17 at 8:13PM

        Can I use this same recipe for jerked turkey? Thinking of using this recipe for our Christmas turkey.

        Reply
    • Urfa Bhatti says

      Posted on 7/14 at 4:42PM

      You should link this to pintrest so people can save the recipe. This looks absolutely delicious. Can’t wait to try it out.

      Reply
  15. Ashok Mahindroo says

    Posted on 10/23 at 8:25AM

    Thanks! We’ve never done jerk chicken in India before and are looking forward to trying it out. Additional incentive is that you’re so pretty.

    Reply
    • imma africanbites says

      Posted on 10/24 at 7:22PM

      Thank you! =) Can’t wait for you to try this wonderful recipe. ENjoy!

      Reply
  16. Michelle says

    Posted on 9/27 at 3:57PM

    Hello, love all of yor recipes…The scotch bonnet, do you use the herb seasoning one or the liquid one? I saw two different types online..

    Thank you

    Reply
    • imma africanbites says

      Posted on 9/28 at 6:48AM

      Hi Michelle, I use the scotch bonnet pepper itself and chopped it.

      Reply
  17. Kayce says

    Posted on 9/24 at 7:44AM

    Took a trip to the Caribbean earlier this year and was able to try Jerk chicken. I instantly fell in love! Since then I have tried several ways to recreate it at home. I just made this marinade and am so excited! I think I found my new favorite way to make jerk!! I opted to use 8 green onions instead of mixing both green and white. Thank you so much for sharing!!

    Reply
    • imma africanbites says

      Posted on 9/28 at 7:01AM

      You’re most welcome, Kayce!Glad you enjoy it.

      Reply
  18. Ruth AV says

    Posted on 8/29 at 8:09AM

    I’m Ghanaian and Togolese, but my husband is Jamaican. I used your recipe to marinate organic chicken drumsticks, as well as added a hint of smoke using a cold smoker with hickory wood chips. My husband absolutely loved it and mentioned it tasted authentic. Thanks for sharing your recipes with us. I’ve used many of them in the past and love the diversity of recipes you post.

    Reply
    • imma africanbites says

      Posted on 9/4 at 12:16AM

      Thank you so much for all the kind words, Ruth! Happy cooking! 🙂

      Reply
  19. Omega says

    Posted on 7/4 at 8:34AM

    Thank you so much for sharing your recipes! You are bringing family dinners together many tastebuds at a time. My family now looks forward to dinner. I had to finally had to let them know it is all you!

    Reply
  20. Mohit Kumar says

    Posted on 11/23 at 4:29AM

    looks delicious!!!
    Going to make this dish in the upcoming days.
    Thanks for the recipe.

    Reply
    • ImmaculateBites says

      Posted on 11/24 at 9:35AM

      Awesome! Do le me know how it works out for you . Thanks !

      Reply
  21. Tony apollo Faison says

    Posted on 10/27 at 6:20AM

    great

    Reply
  22. Tracy says

    Posted on 8/18 at 7:54AM

    Where does the Lemon/Lime come in?

    Reply
    • ImmaculateBites says

      Posted on 8/19 at 4:43AM

      Hi Tray! You add to the marinade .

      Reply
  23. techlazy.com says

    Posted on 4/27 at 9:31AM

    Yum! Now I am craving chicken! I love roasting whole chickens on Sunday evenings, and I always use the bones to make a broth. It’s a great way to have a surplus of broth in the freezer, and it’s so handy when anyone in my house gets sick! I will try this recipe the next Sunday I roast a chicken

    Reply
    • ImmaculateBites says

      Posted on 4/28 at 7:31AM

      Awesome! Do let me know how it works out for you.

      Reply
  24. Cherisse Miller says

    Posted on 5/23 at 2:32AM

    Gonna cook this tomorrow. Thank you!!

    Reply
    • ImmaculateBites says

      Posted on 5/23 at 7:50PM

      Hi Cherisse! Please let me know how it turns out!

      Reply
  25. Dawnmarie says

    Posted on 5/4 at 9:26AM

    Thinking about this for a beach vacation trip. What about doing all the prep and freezing the chicken in the marinade for travel? Thaw a few days later in the fridge and throw on the grill after being on the beach? Would this marinade handle that?

    Reply
    • ImmaculateBites says

      Posted on 5/4 at 6:32PM

      Hi Dawnmarie! It will definitely handle it – make sure you save some extra marinade for the sauce. Do let me know how it turns out. Thanks

      Reply
  26. mike bozman says

    Posted on 8/3 at 5:34AM

    A friend at a local eatery turned me on to his fathers fresh scotch bonnet peppers and i was looking for a “1st time” guide…using simply breast this time…I will leave comment after trying….I love savory heat and will try using this to get me other half to be more open to trying “spicy” cooking
    ***from the presentation i’m sure this is gonna be yummy in my tummy!!!
    thanks
    Mike

    Reply
  27. Amalia says

    Posted on 5/15 at 11:57AM

    Loved this spice blend the only thing I did differently was to omitting the maggi , soy sauce in place of salt. I served this over white rice . Yum!

    Reply

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