Jamaican Jerk Chicken
A quick and easy authentic Jamaican jerk chicken recipe featuring a spicy marinade with smoky allspice, Scotch bonnet peppers, and fresh thyme. Perfect for backyard barbecues or weeknight dinners, this dish delivers bold island flavors with minimal fuss.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Jamaican
Ingredients
- 4 lbs bone-in, skin-on chicken thighs or drumsticks
- 2 Scotch bonnet peppers, seeded and chopped (or habanero for less heat)
- 3 sprigs fresh thyme, leaves stripped
- 4 green onions, chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, peeled and grated
- 2 tablespoons brown sugar
- 1 tablespoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons soy sauce (or coconut aminos for gluten-free)
- Juice of 1 lime
- 3 tablespoons olive oil
- Salt and black pepper to taste
- Optional: 1 teaspoon smoked paprika
Instructions
- In a medium bowl, combine chopped Scotch bonnet peppers, fresh thyme leaves, chopped green onions, minced garlic, and grated ginger.
- Add brown sugar, ground allspice, ground cinnamon, ground nutmeg, and optional smoked paprika.
- Stir in soy sauce, lime juice, olive oil, and season with salt and pepper to taste. Mix well until a thick, aromatic paste forms.
- Place chicken thighs or drumsticks into a large zip-top bag or shallow dish. Pour marinade over chicken and massage to coat thoroughly.
- Seal the bag or cover the dish and refrigerate for at least 4 hours, ideally overnight. Let sit at room temperature for 30 minutes before grilling.
- Preheat grill to medium-high heat (about 375°F / 190°C). Oil the grates lightly to prevent sticking.
- Place chicken skin-side down on the grill. Cook for 6-8 minutes per side, turning carefully with tongs. Watch for flare-ups and move chicken as needed.
- Grill until internal temperature reaches 165°F (74°C) and juices run clear, about 20-25 minutes total.
- Remove chicken from grill and let rest for 5-10 minutes before serving.
Notes
Letting the chicken marinate overnight enhances flavor and tenderness. Handle Scotch bonnet peppers with care to avoid skin irritation. Control flare-ups on the grill by moving chicken to indirect heat if needed. Rest chicken after grilling to keep it juicy. Oven baking at 400°F for 35-40 minutes is a good alternative if no grill is available.
Nutrition
- Serving Size: Approximately 6 oz (
- Calories: 325
- Sugar: 3
- Sodium: 450
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
Keywords: Jamaican jerk chicken, spicy chicken marinade, authentic jerk chicken, Scotch bonnet peppers, Caribbean chicken recipe, grilled chicken, easy jerk chicken