Immaculate Bites

African and Caribbean Recipes Made Easy

Home / Courses

Jamaican Jerk Chicken

Jump to Recipe Jump to Video Print Recipe
Author: Imma
Pin3.5kYummly9Shares3.5k

Jamaican Jerk Chicken – a well-seasoned grilled chicken with Jamaican jerk marinade that has the perfect balance of heat and sweetness. Amazingly tender, moist, and juicy chicken bursting with savory flavors on every bite.  You’ll want to make this all year round!

6 pieces of jerk chicken on a plate

Having nice weather these past few days makes me crave a spicy and juicy grilled chicken. I’m thinking of bringing some marinated chicken to grill to our upcoming backyard barbecue picnic at my in-law’s house. But that is 2 weeks away and I can’t wait that long. Ugh! I’ve been craving like crazy!

Luckily, I always stock on chicken every grocery trip. So, I marinated my chicken last night and grilled them earlier. Just looking at these photos is making my mouth water. They are seriously delicious!

The grilled chicken turned out really tender, juicy, and moist. And of course, the taste didn’t disappoint! The explosion of flavors with every bite, from the habanero peppers and my homemade Jerk Seasoning and Jerk Marinade is just perfect and so divine. So, if you’re looking for an Authentic Jerk Chicken Recipe, this one is for you.

6 pieces of jerk chicken on a plate

What is Jerk Chicken?

Jerk Chicken is a famous Jamaican dish often paired with Jamaican Rice and Peas. The chicken is being soaked with Jerk Seasoning and Jerk Marinade. The longer you marinate the chicken, the tastier your chicken will be.

The jerk marinade usually consists of blended spices and seasonings such as cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt.

You can play around with herbs and spices like adding cumin or paprika. That’s why homemade marinades are the best. You can adjust it according to your palate. And since I like mine spicy, I added more chopped habanero peppers. 

Jamaican Jerk Chicken

Jerk Chicken Recipe

For the Chicken Rub:

  • Whole Chicken – I prefer chicken because it absorbs flavors well, cooks faster, and also tastes better when grilled. Plus, it’s cheaper and kid-friendly.
  • Salt and Pepper – the ultimate seasoning duo, these two seasonings may have the simplest and most basic taste but they can make any dish flavorful even in the absence of all the other seasonings.
  • Jerk Seasoning – you can use store-bought or make your own from scratch. I like making my own jerk seasoning so I can have full control of the taste. Click here for the recipe.
  • Onion Powder – It is best to use onion powder for the chicken rub for easier absorption rather than the chopped onion.
  • Garlic Powder – can be easily absorbed by the chicken because it’s dry, it will stick right to the chicken. Its flavor is more concentrated like onion powder.

Jerk Marinade:

  • Sprig of Fresh Thyme – I used fresh thyme and chopped them to fully release its flavor. You can also use dried thyme if you don’t have fresh ones.
  • Scallions or Green Onion– a pungent straw-like veggie that’s often used as a garnish makes this dish flavorful. This is how I cut my green onion. 
  • Habanero Pepper – is really smoking hot! So remember to put on gloves to prevent having a burning sensation to your hands. Avoid touching sensitive areas like eyes and mouth when cutting this chili.
  • Garlic – besides its inviting garlicky aroma, it also makes any dish more savory. How to mince garlic click here. 
  • Ginger – has a pungent and spicy taste with a little sweetness. It adds a whole layer of flavor when added to garlic and onion.
  • Water or Pineapple Juice – the natural sweetness and citrus flavors from the pineapple juice give extra flavors to this Caribbean jerk chicken. But you can totally skip it and use water instead if you don’t want that extra sweetness.
  • Soy Sauce – salty marinades like soy sauce are an easy way to give some rich flavor to chicken or any meat and it also helps the meat stay moist and juicy.
  • Allspice – is a very aromatic and savory spice with a hint of peppery overtones. It has a flavor profile similar to cloves, nutmeg, cinnamon, and ginger combined.
  • Brown Sugar – what I like about this ingredient is that it doesn’t dry out the meat too much. The presence of salt already takes away the moisture of the meat so regular sugar will only heighten the effect. Brown sugar already has moisture so it only adds flavor and takes little to no moisture at all!
  • Cinnamon Powder – has a sweet and woody flavor, interestingly, it can make any dish flavorful and scrumptious.
  • Nutmeg – has a warm, aromatic, and nutty flavor with subtle notes of clove adding richness to any dish and desserts.
  • Chicken Bouillon Powder – intensifies the chicken flavor making this grilled chicken extremely savory and flavorful.

Ingredient Substitutions

You can use any meat you like such as:

  • Pork – is the cheapest and most tender among beef and lamb. The best cuts for grilling are tenderloin, sirloin, rib chops, and pork belly.
  • Beef – you can choose from any of your favorite steak cuts, like rib-eye or sirloin steak.
  • Lamb – ribs, loin, leg, and rump are the best choice of cuts for grilling.

If you can’t find Habanero Pepper you may use:

  • Scotch Bonnet Pepper – hotter than habanero pepper but with a sweeter taste.
  • Jalapeno Pepper– if you want your chicken to be not too spicy, this one is a better choice.

Note: You can also try my DIY Jerk Seasoning here, if you can’t find jerk seasoning at your local grocery store.

sliced grilled jerk chicken

Making Ahead and Proper Storage

Make-Ahead 

Jerk Marinade

  • Can be made 4 days in advance. Just place it in an air-tight container or ziplock bags. Click here for my Homemade Jerk Marinade recipe. However, in this recipe, I didn’t add onions, white pepper, and honey to my marinade. I just do that sometimes just for variation. So my jerk chicken will not taste the same all the time. 😉
  • Refrigerate for up to 1 week.
  • And can stay fresh in the freezer for up to 3 months.

Note: Freeze them to an ice cube tray or pack them in a small portion using freezer-friendly ziplock bags. So you can thaw just a portion of what you need.

Marinated Chicken

  • Refrigerate – marinated chicken can be stored in the fridge for up to 2 days maximum, covered.
  • Freezer – marinated chicken can be frozen for up to 2 months.

Storing Leftover Jerk Chicken

  • Refrigerate – Place leftover grilled chicken in a sealed dry container, and refrigerate for up to 2-3 days.
  • Freezer – You can freeze your leftover chicken for up to 4 months.  

Thawing

  • Let the frozen chicken thaw overnight inside the fridge.
  • You can also use the microwave using the “defrost” setting.
  • Place the chicken inside a waterproof and leak-proof ziplock bag and submerge it in cold water until it thaws.

Reheating

  • Oven – transfer to a baking dish and add chicken stock or water enough to have a thin layer of liquid. Cover with foil to trap the steam, to keep the chicken moist and not dry. Bake for about 10-15 minutes at 350°F or until internal temperature reaches 165°F. Note: baking time varies on the kind and part of the chicken you’re using.
  • Stovetop – on medium heat, heat the skillet and add water or chicken broth enough to cover the skillet or pan. Add the chicken as soon as little bubbles come up, and lower the heat. Gently stir the chicken until warm or until the internal temperature reaches 165°F.
  • Microwave – add a drizzle of water and olive oil or butter to keep the moisture and flavor. Loosely cover and heat for about 2 minutes. If not warm enough, flip the chicken and heat again for another 30 seconds or so until warm enough.

jamaican jerk chicken with rice and peas and fried plantains

Serving Suggestions

Enjoy this authentic jerk chicken recipe by serving it with these equally delicious sides below.

More Caribbean Recipes to Love

How to Make Jerk Chicken

how to rub chicken with jerk seasoning.

Season the Chicken

  • Prep the chicken. Trim chicken of excess fat and pat dry with a cloth or paper napkin. (Photo 1)
  • Season and set aside. Rub with salt and freshly ground pepper, jerk seasoning, garlic powder, and onion powder. Set aside while you make the marinade. (Photo 2)

marinating chicken in jerk marinade

Make the Jerk Marinade

  • Pulse until blended. In a food processor or blender, combine the following: thyme, green onions, garlic, ginger, habanero pepper. Pulse for about 30 seconds until blended. (Photos 3-5)
  • Soak the chicken. Soak the chicken with a mixture of soy sauce, brown sugar, allspice, cinnamon, nutmeg, chicken bouillon powder, and water or pineapple juice, and then add the blended herbs and seasonings to complete the jerk marinade. (Photos 6-8) Note: You can combine and blend all the ingredients all at once, especially when making the Jerk Marinade ahead of time. No need to separate the soy sauce mixture. 
  • Prep to refrigerate. Drench the chicken with jerk marinade, 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.

grilling the jerk chicken

Grill the Chicken

  • Prep to grill. When ready to grill, remove chicken from the jerk marinade and place on medium to high lightly oiled grill. Reserve the remaining marinade. (Photo 9)
  • Start grilling. Cook chicken on the prepared grill for 12- 20 minutes, until juices run clear with an internal temperature of 165 degrees F, turning often to optimize cooking and browning. You may also broil or roast the chicken in a hot oven (425 degrees F). (Photo 10)
  • Simmer and serve. In a small saucepan 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.

Watch How to Make it

6 pieces of jerk chicken on a plate
Print

Jamaican Jerk Chicken Recipe

Jamaican Jerk Chicken – a well-seasoned grilled chicken with Jamaican jerk marinade that has the perfect balance of heat and sweetness. Amazingly tender, moist, and juicy chicken bursting with savory flavors on every bite.  You’ll want to make this all year round!
4.72 from 21 votes
Prep: 3 hrs 5 mins
Cook: 30 mins
Total: 3 hrs 35 mins
Caribbean, Jamaican

Ingredients

Chicken Rub

  • 1 whole chicken cut in 10 pieces
  • salt and freshly ground pepper, to season
  • 1 tablespoon or 15g Jerk Seasoning
  • ½ tablespoon or 5g garlic powder
  • 1 tablespoon or 6g onion powder

Jerk Marinade

  • 2 sprigs fresh thyme
  • 3 green onions, green and white parts chopped
  • 6-8 cloves garlic, roughly chopped
  • 1½ tablespoon fresh ginger, chopped
  • 2-4 habanero pepper, chopped
  • 1½ tablespoon or 22.5ml soy sauce
  • 2-4 tablespoon or 30 - 60g brown sugar
  • 2 tablespoon or 12g allspice, coarsely ground
  • 1 tablespoon or 8g cinnamon powder
  • ½ tablespoon or 3.5g nutmeg
  • 1 tablespoon or 6g chicken bouillon powder, optional
  • ¼-½ cup or 60 - 120ml water or pineapple juice, adjust to a desired consisteny

Instructions

  • Trim chicken of excess fat and pat dry with a cloth or paper napkin.
  • Rub with salt and freshly ground pepper, jerk seasoning, garlic, and onion powder. Set aside while you make the marinade.
  • In a food processor or blender, combine the following: thyme, green onions, garlic, ginger,  habanero pepper. Pulse for about 30 seconds until blended.
  • Soak the chicken with a mixture of soy sauce, brown sugar, allspice, cinnamon, nutmeg, chicken bouillon, and water or pineapple juice, and then add the blended herbs and seasonings to complete the jerk marinade. Note: You can combine and blend all the ingredients all at once, especially when making the Jerk Marinade ahead of time. No need to separate the soy sauce mixture. 
  • Drench the chicken with jerk marinade, 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 oiled grill. Reserve the remaining marinade.
  • Cook chicken on the prepared grill for 12- 20minutes, until juices run clear with an internal temperature of 165 degrees 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 saucepan, 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.

Tips & Notes:

  • Dried seasoning powders like onion and garlic powders are best to use for chicken rubs for the best absorption of flavors.
  • Use fresh ingredients in making the jerk marinade to achieve an authentic Caribbean taste.
  • Skip the habanero peppers to make it more kid-friendly.
  • Marinate your chicken for at least 3 hours and up to 24 hours for best-tasting Jerk Chicken. Marinating it for more than 2 days may make your chicken mushy because the acids of the marinade will start to break down the fibers of the chicken.
  • Rub some jerk marinade underneath the chicken skin carefully to maximize the flavor.
  • When grilling, do not rely on the cooking time and temperature alone. Be sure not to leave the chicken and always keep an eye on it to prevent burning the chicken.
  • Remember to wear gloves when cutting chili peppers like habanero and scotch bonnet peppers.
  • You can easily make this paleo by using water instead of pineapple juice and omitting the sugar and using honey and/ or coconut sugar instead.
  • Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.

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: Entree, Main Course
Cuisine: Caribbean, Jamaican
Keyword: chicken, jamaican jerk chicken
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Follow on Instagram

This was first published on Publish on Jul 1, 2018

Reader Interactions

Leave a Review

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments & Reviews

  3. Vicky Pierce says

    I made a fresh mango salsa to go with this and the balance between the spice in the chicken and the fruity coolness of the salsa was amazing.

    Reply

    • Immaculate Bites says

      Hi Danielle! Cook the chicken at 425℉ for the first 10 minutes, then lower it to 350℉ and continue cooking for 25 minutes. You can also check if the chicken is cooked by inserting a thermometer to the thickest part of the meat and the internal temperature should be 74℃.

      Reply

    • Immaculate Bites says

      I haven’t tried it yet, Allen, but it should work. Just don’t over marinate the shrimp and make sure it’s peeled. Let me know how it turns out 🙂

      Reply

  8. Anastasia says

    I made this for my best friend from Jamaica for a Caribbean themed birthday dinner I threw her and she said this was like her grandmothers recipe! That made me so happy and I loved it so much too, I make the jerk seasoning from Imma in bulk with dried herbs and spices and will make this twice a month. I go to Costco to get the organic whole chickens, freeze one then cook one at a time after marinating them for the whole 4 days! I definitely make sure to get the marinade and spices inside the skin. Normally, I will spatchcock the chicken so all of the skin gets crispy. It’s amazing during on the grill but if I bake it, I broil the chicken on high the last minute after patting a little butter on the top. I serve this with fried plantains and coconut rice. Perfection!

    Reply

  9. Melisa says

    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

      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

  10. Justine says

    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

  11. Carlos says

    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

      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

      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

      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

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

        Reply

  12. Ronni says

    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

  13. Ben Docwra says

    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

  16. Astrid says

    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

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

      Reply

  17. Robert Rountree says

    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

  19. Paul Jasper says

    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

      • Bob C says

        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

  20. Andrea says

    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

      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

  22. Olisa says

    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

  23. Ashok Mahindroo says

    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

  24. Michelle says

    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

  25. Kayce says

    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

  26. Ruth AV says

    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

  27. Omega says

    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

  31. techlazy.com says

    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

  33. Dawnmarie says

    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

      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

  34. mike bozman says

    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

  35. Amalia says

    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