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Jerk Chicken Recipe

Authentic Jamaican Jerk Chicken

This authentic jerk chicken recipe brings the bold, spicy flavors of Jamaica straight to your kitchen with tender, marinated chicken that's packed with traditional island spices. Perfect for grilling or oven-roasting, this recipe features a flavorful marinade with scotch bonnet peppers and allspice berries.
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Prep Time 35 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Caribbean, Jamaican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 whole chicken legs about 3.5 pounds total
Jerk Marinade
  • 5 medium scallions trimmed and chopped
  • 1/2 medium yellow onion chopped
  • 5 cloves garlic peeled
  • 1 2-inch piece fresh ginger peeled and grated
  • 10 sprigs fresh thyme including stems
  • 2 whole scotch bonnet peppers or habaneros
  • 1/4 cup whole allspice berries
  • 1/4 cup vegetable oil
  • 2 tablespoons all-purpose seasoning
  • 1 tablespoon brown sugar light or dark, packed
  • 1 tablespoon Grace browning or gravy master
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper coarsely ground
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika

Equipment

  • Blender or Food Processor
  • Large mixing bowl
  • Grill or Oven
  • Rimmed baking sheet
  • Aluminum foil
  • Meat thermometer

Method
 

  1. Make the marinade: Add scallions, yellow onion, garlic cloves, and grated ginger to a blender. Add thyme sprigs, scotch bonnet peppers, allspice berries, vegetable oil, all-purpose seasoning, brown sugar, Grace browning, kosher salt, black pepper, onion powder, and smoked paprika. Blend until smooth, about 1 minute. Transfer to a large bowl.
  2. Prepare the chicken: Pat chicken legs dry with paper towels. Use the tip of a knife to make small slits about 1/2-inch deep on both sides of each leg, keeping the skin intact. Add chicken to the marinade and massage thoroughly with your hands, working marinade into the slits. Cover and refrigerate for at least 4 hours or preferably overnight.
  3. Oven method: Preheat oven to 400°F and let chicken come to room temperature. Line a rimmed baking sheet with foil. Place chicken skin-side up on the sheet and discard remaining marinade. Tent loosely with foil, making sure it doesn't touch the chicken. Roast for 1 hour, then uncover and roast 15-20 minutes more. Optional: broil on lowest setting for last 5 minutes for extra char.
  4. Grilling method: Heat outdoor grill for indirect, medium-high heat (about 400°F). Let chicken come to room temperature. Clean grill grates and place chicken skin-side up over indirect heat. Discard remaining marinade. Cover and grill for 1 hour, flipping every 15 minutes. Move to direct heat for final 5-10 minutes to achieve char marks.
  5. Check doneness: Chicken is done when internal temperature reaches 165°F. Let rest for 5 minutes before serving. Serve with rice and peas, festival, or hard dough bread.

Notes

Make ahead: The chicken can be marinated in the refrigerator up to 1 day ahead.
Storage: Leftover chicken can be refrigerated in an airtight container for up to 4 days.
Substitutions: If you can't find Grace browning, use gravy master. Scotch bonnets can be replaced with habaneros. Whole allspice berries can be substituted with 2 tablespoons ground allspice, though whole berries provide better flavor.
Heat level: For milder heat, remove seeds from scotch bonnet peppers or use only 1 pepper instead of 2.