Jamaican Jerk Chicken
Spicy, perfectly sweet, and fall-off-the-bone tender, this Jamaican jerk chicken recipe is undeniably soul-satisfying! The bold flavors from the jerk marinade will have you (and your entire family) hooked after just one bite.
Who doesn’t love a little island flavor to spice up the weekly meal routine? I know I do! And this generously seasoned grilled jerk chicken ticks all the boxes for vibrant Jamaican food. With layers upon layers of flavor ‒ from the spicy peppers and warm cinnamon to the zing of the ginger and soy sauce umami ‒ this is a main course worth slowing down for.
And while oven-baked is convenient on a weeknight, there’s just something special about grilling. That smoky char is unbeatable.
The Best Jerk Marinade
As with many traditional recipes, there’s no single right way to make a jerk marinade. Every Nana has her recipe, and, of course, I’ve got mine.
But here’s why I think my jerk chicken marinade is top-notch: Fresh ingredients deliver more intense flavors. It’s got the perfect balance of sweet, savory, and spicy. And pineapple juice, my top secret ingredient, delivers tropical vibes and tenderizing bromelain.
How to Make Jamaican Jerk Chicken
- Make the marinade, season the chicken, and marinate it.
- Grill or smoke the chicken, basting occasionally with the marinade. Simmer the remaining marinade until thickened into a sauce, and enjoy.
Recipe Notes
- No grill? No problem. Roast your jerk chicken in a hot oven at around 425℉ (220℃) for 1-1½ hours.
- Skip the habaneros if you need a kid-friendly version.
- Convert this into a paleo-compliant recipe by replacing the sugar with coconut or date sugar.
- Rub some jerk marinade underneath the chicken skin carefully to maximize the flavor.
Make-Ahead Instructions
Make the marinade ahead and keep it in the fridge for 3-4 days in a glass jar. Grilled chicken is always a welcome weekly meal prep ingredient, and it will stay good in an airtight container in the refrigerator for up to 4 days or in the freezer for 4-5 months.
Ramp up your white bean chili, quesadillas, nachos, sandwiches, salads, tacos, and rice and beans with leftover jerk chicken. Remove the meat from the bones (of course, save the bones for stock), and use it in about any recipe that asks for cooked chicken.
Menu Ideas for Jamaican Jerk Chicken
My all-time favorite sides for this authentic chicken recipe are coconut rice and fried plantains. Then add a side of Caribbean coleslaw to get a little freshness in the mix.
As for drinks, try it with a sorrel drink to cool down the heat of those habaneros. Or, if you feel more like having an adult beverage, a pina colada will do the trick.
More Jammin’ Jamaican Recipes to Try
Watch How to Make It
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This blog post was originally published in July 2018 and has been updated with additional tips, new photos, and a video.
Jamaican Jerk Chicken
Ingredients
The Chicken
- 1 whole chicken, cut into 10 pieces
- salt and black pepper to taste (¾-1 teaspoon of each per pound is average)
- 1 tablespoon (15g) jerk seasoning
- ½ tablespoon (5g) garlic powder
- 1 tablespoon (6g) onion powder
Jerk Marinade
- 2 sprigs fresh thyme
- 3 green onions, chopped (green and white parts)
- 6-8 cloves garlic, roughly chopped
- 1½ tablespoons (9g) chopped fresh ginger
- 2-4 habanero peppers, chopped
- 1½ tablespoon (23ml) soy sauce
- 2-4 tablespoons (30-60g) brown sugar
- 2 tablespoons (12g) ground allspice
- 1 tablespoon (8g) ground cinnamon
- ½ tablespoon (3.5g) freshly grated nutmeg
- 1 tablespoon (6g) chicken bouillon powder (optional)
- ¼-½ cup (60-120ml) pineapple juice or water (adjust to achieve the desired consistency)
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.
- Put the thyme, green onions, garlic, ginger, habanero, soy sauce, brown sugar, allspice, cinnamon, nutmeg, bouillon powder (optional), and pineapple juice in a food processor or blender. Pulse for about 30 seconds or until blended and smooth.
- Pour the marinade over the chicken, stir with your hands (please use gloves for this) until the chicken is completely coated. Marinate it in the fridge for 30 minutes or up to 24 hours (see notes if using raw pineapple juice).
- When ready to grill, remove the chicken from the jerk marinade and place it on the lightly oiled, preheated grill (medium to high).
- Simmer the marinade that's left in a small saucepan for about 7 minutes to kill bacteria from raw chicken.
- Cook chicken on the grill for 15-20 minutes, until the juices run clear and the internal temperature is 165℉ (75℃) for the breasts and 175℉ (80℃) for the thighs and legs, turning often to optimize cooking and browning. Baste with some of the marinade while grilling.
- Serve the chicken with the simmered marinade on the side as a sauce. The marinade is also good on fried plantains.
Tips & Notes:
- Dried seasonings, like onion and garlic powders, are best for spice rubs because they keep the skin drier and crispier.
- Use fresh ingredients to make the jerk marinade for an authentic Caribbean taste.
- Marinate your chicken for around 30 minutes, but not more than 2 hours if using raw pineapple juice because those enzymes are powerful. If using canned or cooked pineapple juice, up to 24 hours will be fine.
- Please use gloves when touching hot peppers. Capsaicin in the eyes is not fun.
- Please remember that nutritional data is a rough estimate rather than a guarantee. It will vary significantly based on the ingredients used.
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!!!
So happy to read this, Astrid. Thank you for trying out my recipes and sharing it with your loved ones.
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
Delicious! My family and I loved the chicken.
Awesome! Thank you for letting me know.
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.
Awesome! Thanks for the tip and feedback.
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
I have updated recipe . Thanks bob.
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.
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!
Will this recipe work for a cut up turkey?
Yes it would work.
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.
Yes, it’ll work fine in the oven just like this Baked Jerk Chicken Wings here >> https://www.africanbites.com/jerk-chicken-wings/
Can I use this same recipe for jerked turkey? Thinking of using this recipe for our Christmas turkey.
You should link this to pintrest so people can save the recipe. This looks absolutely delicious. Can’t wait to try it out.
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.
Thank you! =) Can’t wait for you to try this wonderful recipe. ENjoy!
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
Hi Michelle, I use the scotch bonnet pepper itself and chopped it.
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!!
You’re most welcome, Kayce!Glad you enjoy it.
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.
Thank you so much for all the kind words, Ruth! Happy cooking! 🙂
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!
looks delicious!!!
Going to make this dish in the upcoming days.
Thanks for the recipe.
Awesome! Do le me know how it works out for you . Thanks !
great
Where does the Lemon/Lime come in?
Hi Tray! You add to the marinade .
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
Awesome! Do let me know how it works out for you.
Gonna cook this tomorrow. Thank you!!
Hi Cherisse! Please let me know how it turns out!
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?
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
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
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!