Jamaican Jerk Chicken

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Ready to whip up Jamaica’s most iconic dish? The most deliciously spicy, smoky, and aromatic jerk chicken is just a few steps away!

Plate of Jamaican jerk chicken over rice.

Jerk is a style of cooking native to Jamaica. Some people believe the term comes from the word charqui, a Spanish term for jerked or dried meat, which eventually became jerky in English; others claim it’s related to the constant turning or jerking of the meat to load it with the spice blend and cook it thoroughly. The ingredients for jerk chicken marinade—soy sauce, allspice, nutmeg, Chinese 5-spice powder, and Scotch bonnet peppers—exemplify Caribbean cooking, which is a distinct blend of African, European, Indian, and Asian flavors.

This grilled jerk chicken recipe, adapted from Food & Wine, is my go-to recipe. For best results, marinate the chicken overnight. The marinade is also great on beef, pork, or shrimp (although for shrimp, marinate for only 30 minutes to 1 hour), so feel free to double and freeze it for other uses. Pair jerk chicken with cilantro lime rice and a black bean salad for a lovely summer meal.

“My Jamaican born husband said it was good. Enough said!!”

Christina

What You’ll Need To Make Jamaican Jerk Chicken

jerk chicken ingredients
  • Onion and scallions: Provide a base of aromatic flavor, adding depth and sweetness to the marinade.
  • Scotch bonnet or Habanero chili peppers: These peppers are key for authentic jerk flavor, offering heat and a fruity spice that’s characteristic of the dish. Be careful when working with hot peppers. If you touch your eyes while handling them, it will be very painful. It’s a good idea to wear disposable gloves or wash your hands very well when you’re done.
  • Garlic: Adds a pungent, earthy flavor.
  • Chinese five-spice powder, allspice, dried thyme, ground nutmeg: This blend of spices delivers the signature jerk seasoning profile—warm, aromatic, and slightly sweet, with a hint of earthiness from the thyme.
  • Soy sauce: Provides saltiness and umami, deepening the savory notes of the dish.
  • Bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts): These cuts are ideal as they stay juicier during cooking. I recommend bone-in chicken thighs and drumsticks over bone-in breasts for this recipe; the flavor is better and they are easier to grill without drying out. If you’d like to use bone-in chicken breasts, look for smaller ones (or cut large ones in half) so they won’t burn on the outside before the inside is fully cooked.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Begin by making the marinade. Combine all of the ingredients except for the chicken in a food processor.

jerk chicken marinade ingredients

Process until the vegetables are finely pureed.

jerk chicken marinade

Place the chicken and marinade in a Ziploc freezer bag and let it marinate in the refrigerator at least eight hours or overnight.

chicken marinading in bag

Preheat the grill to medium heat (about 350°F). Clean and oil the cooking grate. Place the chicken, skin side up, on the cooler side of the grill and cook, covered, turning and moving occasionally to prevent burning and flare-ups, for 35 to 40 minutes.

chicken on the grill

If the skin is not yet crispy, move the chicken, skin side down, to the hotter side of the grill; cook, keeping a close watch to prevent burning, until the skin is rendered and crisp, a few minutes.

jerk chicken on grill

Transfer the chicken to serving platter, tent loosely with foil, and let rest for 5 to 10 minutes. Serve warm or at room temperature with lime wedges.

Frequently Asked Questions

I don’t have a grill. Can I make jerk chicken in the oven?

Yes, jerk chicken can be roasted in the oven if a grill is unavailable. Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up, and set an oven-proof rack on top. Spray the rack with nonstick cooking spray. Place the chicken on the rack, skin side up, and roast until lightly browned and cooked through, 40 to 45 minutes. Turn on broiler (leave the pan on the middle rack), and cook 1 to 3 minutes more, or until the skin is golden brown and crispy.

How spicy is jerk chicken?

Jerk chicken is known for its spicy kick, primarily coming from Scotch bonnet or Habanero peppers. The level of heat can vary depending on the amount of chili used in the marinade. If you’re sensitive to spice or prefer a milder flavor, you can reduce the number of chili peppers or remove the seeds and membranes, where most of the heat resides.

What is the difference between Scotch bonnet and habanero peppers?

These two peppers are varieties of the same chili pepper species, and they have a similar flavor and level of heat. Scotch bonnet peppers are native to the Caribbean and are used to make authentic jerk chicken, but they can be hard to find. Habanero peppers, grown primarily in Mexico, make a great substitute. The heat comes from the seeds and membranes, so throw in the whole peppers for spicy jerk chicken. For a milder dish, remove the seeds and membranes from one or both of the peppers.

What can I do with leftover jerk chicken?

Leftover Jerk Chicken is incredibly versatile and can be repurposed into a variety of delicious meals. Consider shredding or chopping the chicken to use as a flavorful filling for tacos, wraps, quesadillas, or burrito bowls.

Jerk chicken over rice.

You May Also Like

Jamaican Jerk Chicken

Ready to whip up Jamaica’s most iconic dish? The most deliciously spicy, smoky, and aromatic jerk chicken is just a few steps away!

Servings: 4
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour, plus at least 8 hours to marinate

Ingredients

  • 1 small yellow onion, cut into large chunks
  • 2 scallions, quartered
  • 2 Scotch bonnet or Habanero chili peppers, stemmed (and seeded, if desired; see note) and roughly chopped
  • 2 garlic cloves, peeled
  • 1 teaspoon Chinese five-spice powder
  • ½ teaspoon allspice
  • ½ teaspoon dried thyme
  • ½ teaspoon ground nutmeg
  • ¾ teaspoon salt
  • ⅓ cup soy sauce
  • 1 tablespoon vegetable oil
  • 2½ to 3 pounds bone-in, skin-on chicken pieces (thighs, drumsticks or breasts)
  • Lime wedges, for serving

Instructions

  1. Make the marinade: In the bowl of a food processor, combine all of the ingredients except for the chicken. Process until the vegetables are finely puréed and the mixture is relatively smooth (the texture will be slightly gritty). Place the chicken pieces and the marinade in a large Ziploc bag; squeeze air out and seal tightly. Mash the chicken around to coat evenly with the marinade. Place the bag in a bowl (in case of leakage) and let marinate in the refrigerator for at least 8 hours or overnight. Allow the chicken to come to room temperature before grilling.
  2. Preheat the grill to medium heat (about 350-375°F). Clean and oil the cooking grate. Place the chicken, skin side up, on the cooler side of the grill and cook, covered, turning and moving occasionally to prevent burning and flare-ups, for 35 to 40 minutes. If the skin is not yet crispy, move the chicken, skin side down, to the hotter side of the grill; cook, keeping a close watch to prevent burning, until the skin is rendered and crisp, a few minutes. Transfer the chicken to serving platter, tent loosely with foil, and let rest for 5 to 10 minutes. Serve warm or at room temperature with lime wedges.
  3. Note: Be very careful when working with Scotch bonnet or habanero peppers. They are extremely hot, and if you touch your eyes while handling them, it will be very painful. It's a good idea to wear disposable gloves or wash your hands very well when done. The heat comes from the seeds and membranes, so throw in the whole peppers for spicy jerk chicken. For a milder dish, remove the seeds and membranes from one or both of the peppers.
  4. Note: If you don't have a grill (or grilling weather) the chicken can be roasted in the oven instead. Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up, and set an oven-proof rack on top. Spray the rack with nonstick cooking spray. Place the chicken on the rack, skin side up, and roast until lightly browned and cooked through, 40 to 45 minutes. Turn on broiler (leave the pan on the middle rack), and cook 1 to 3 minutes more, or until the skin is golden brown and crispy.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 669
  • Fat: 47 g
  • Saturated fat: 13 g
  • Carbohydrates: 5 g
  • Sugar: 1 g
  • Fiber: 1 g
  • Protein: 55 g
  • Sodium: 1,369 mg
  • Cholesterol: 213 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Comments

  • Love this recipe! One question Jenn, how would you recommend roasting this in the oven if I used chicken thighs that are boneless and skinless? Also if I was to use this marinade for roasting a whole chicken, would you adjust the quantities for the marinade, or keep it the same? Thanks for your help, I think this Jerk chicken recipe might be Xmas dinner for the family this year 🙂

    • — Mel on November 1, 2022
    • Reply
    • Hi Mel, so glad you like this! If cooking it in the oven, I’d follow the guidance from this recipe. (You obviously won’t be brushing glaze on as the recipe indicates, so just follow the cooktime in the instructions) And for a whole chicken I’d keep the amount of marinade the same. Hope that helps!

      • — Jenn on November 2, 2022
      • Reply
  • My partner loved this as much as Jenn’s peruvian chicken – and that’s saying something! Served well with the Thai cucumber with peanuts recipe on this same website. Definitely adding to our regular rotation and looking forward to serving at our next dinner get-together. Thanks Jenn

    • — Mel on October 14, 2022
    • Reply
  • This was delicious! Recipe was perfect. Made with Jen’s black bean/corn/avocado salad with the chipotle/adobe dressing and the lime cilantro rice.

  • Hi! I made this last weekend, served it with the cilantro rice and curry roasted carrots. I used serrano peppers and, since I did not have allspice, used cloves instead. It was such a perfect meal that I’m going to repeat it this weekend! Thanks for the great recipes!

  • My Jamaican born husband said it was good. Enough said!! I will make again.

  • Hi Jen! What cut of beef would you recommend for this recipe?

    • This would be nice with flank or flat iron steak. Please LMK how it turns out if you try it!

  • Hello! Is there a way to cook these on a Trager Grill/Smoker which is what I have. Thank you!

    • Sure, I think it’s doable. I would follow the cooking directions from this recipe. Hope you enjoy!

  • I live in the Washington DC area (like you) and wondered where you have found scotch bonnet peppers. I have never been able to find them. I know I can substitute habanero but would like to be authentic with this recipe, if possible. Thanks!

    • I can’t! I use habanero (and they will give you the same result). 🙂

  • I made this and it was alright, but it’s crying out for some kind of citrus. Next time I’ll add orange or lime juice, or maybe pineapple.

  • Hi Jen
    I just wanted to confirm that the 1/2 tablespoon of vegetable is the correct amount or is it a Typo?
    Thanks,
    Diane

    • That’s actually correct – hope you enjoy if you make it! 🙂

Add a Comment

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