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Jamaica's Jerk Chicken Recipe

A bold and authentic Jamaica's Jerk Chicken Recipe made with a spicy, aromatic jerk marinade, perfectly seasoned and cooked until juicy inside with a smoky, charred exterior—ideal for grilling, baking, or air frying.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 420 kcal

Ingredients
  

For the Chicken

  • 1 whole chicken about 3½–4½ lb / 1.5–2 kg, cut into pieces or 8 bone-in, skin-on chicken thighs/drumsticks

For the Jerk Marinade

  • 6 scallions green onions, roughly chopped
  • 3 Scotch bonnet peppers or habanero peppers for a milder option
  • 2 tablespoons fresh thyme leaves or 1 tablespoon dried thyme
  • 4 garlic cloves
  • 2- inch piece fresh ginger peeled and chopped
  • 1 medium onion chopped
  • 2 tablespoons ground allspice pimento
  • 1 teaspoon ground nutmeg
  • 2 tablespoons brown sugar
  • 3 tablespoons soy sauce or coconut aminos
  • 2 tablespoons white vinegar or apple cider vinegar
  • 2 tablespoons fresh lime juice
  • 3 tablespoons vegetable oil
  • 1½ teaspoons salt adjust to taste
  • 1 teaspoon black pepper

Instructions
 

Prepare the Jerk Marinade

  • Add scallions, Scotch bonnet peppers, thyme, garlic, ginger, onion, allspice, nutmeg, brown sugar, soy sauce, vinegar, lime juice, oil, salt, and black pepper to a blender or food processor. Blend until a thick, slightly coarse paste forms.

Prepare the Chicken

  • Pat the chicken dry with paper towels. Make shallow cuts in the thickest parts of the chicken to help the marinade penetrate deeply.

Marinate

  • Place the chicken in a large bowl or zip-top bag. Pour the jerk marinade over the chicken and massage well, ensuring all pieces are evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight (up to 24 hours).

Cook the Chicken (Choose One Method)

  • Grilling: Preheat grill to medium-high heat. Grill chicken skin-side down first, then move to indirect heat. Cook for 30–40 minutes, turning occasionally, until internal temperature reaches 165°F (74°C).
  • Baking: Preheat oven to 400°F (200°C). Place chicken on a rack over a baking tray. Bake for 35–45 minutes, finishing with a brief broil for crispy skin.
  • Air Fryer: Preheat air fryer to 400°F (200°C). Cook chicken in a single layer for 18–25 minutes, flipping halfway through.

Rest and Serve

  • Remove chicken from heat and let rest for 5–10 minutes before serving to retain juices.

Notes

  • Heat Level: Reduce the number of Scotch bonnet peppers or remove seeds for a milder version.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Raw marinated chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before cooking.
  • Variations: Try jerk seasoning on pork, tofu, or vegetables like cauliflower for a vegetarian option.