If you and I were hanging out, and you said, “I need something bold, juicy, and unforgettable for dinner today,” I’d hand you this jerk chicken recipe.

This one hits different. It’s smoky, spicy, full of flavor, and trust me—you’re gonna want seconds of it.

Ready? Then let’s get into it.

Why You’ll Love This Recipe

• Big flavor with simple steps

• It tastes like it came straight from the grill in Jamaica

• Perfect balance of heat, spice, and a little sweetness

• Great for meal prep or weekend cookouts

• Easy to adjust if you like it milder or spicier

Ingredients Needed

• 4-5 bone-in, skin-on chicken thighs (you can also use drumsticks or breasts)

• 4 green onions (chopped)

• 1 onion (chopped)

• 4 garlic cloves

• 1 Scotch bonnet pepper (or habanero if that’s all you have)

• 1 tablespoon fresh ginger (grated)

• 2 tablespoons brown sugar

• 1 tablespoon ground allspice

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon ground cloves

• 1/4 cup soy sauce

• 2 tablespoons lime juice

• 2 tablespoons vinegar (white or apple cider)

• 2 tablespoons olive oil

• Salt and black pepper to taste

Step-by-Step Instructions

Step 1: Make the marinade

In a blender or food processor, toss in the green onions, onion, garlic, Scotch bonnet, ginger, brown sugar, allspice, cinnamon, nutmeg, cloves, soy sauce, lime juice, vinegar, and olive oil. Blend until smooth. Add salt and pepper to taste.

Step 2: Marinate the chicken

Place your chicken in a large bowl or zip-top bag. Pour the marinade over it, making sure each piece is well coated. Cover or seal and let it sit in the fridge for at least 4 hours—overnight is even better.

Step 3: Get your grill or oven ready

If grilling, preheat to medium-high. If baking, preheat oven to 400°F (200°C). If you’ve got a grill pan, that works great too.

Step 4: Cook the chicken

Grill each piece for about 6-7 minutes per side until the skin is crisp and the inside is cooked through. If baking, place on a wire rack over a baking sheet and roast for 35-45 minutes, or until juices run clear.

Step 5: Let it rest

Once done, let the chicken rest for 5-10 minutes before digging in. This helps the juices settle.

Pro Tips for the Best Jerk Chicken

• Let the chicken marinate overnight if possible

• Use bone-in chicken for juicier results

• Don’t skip the Scotch bonnet—it’s key for that authentic flavor

• Grill over wood charcoal if you want real smoky vibes

• Keep some marinade aside (before touching raw chicken) and brush it on during cooking for extra punch

Common Mistakes to Avoid & How to Perfect the Recipe

• Skipping the marinating time: The flavors need hours to soak in

• Using too many peppers without tasting: Start small if you’re not used to heat

• Cooking on high heat too fast: Low and slow gives the best char and cook-through

• Not using a meat thermometer: Chicken should hit 165°F inside

• Throwing away leftover marinade without reserving some earlier: Always save some before it touches raw meat

Serving and Presentation Ideas

• Slice the chicken and serve it over rice and peas

• Pair with grilled pineapple or mango salsa

• Add a fresh cucumber salad on the side

• Serve it up with warm flatbread or plantains

• Garnish with fresh lime wedges and chopped green onions

Variations and Recipe Swaps

• Use boneless chicken thighs for quicker cooking

• Swap Scotch bonnet with jalapeño if you want it milder

• Add a splash of orange juice for a citrusy twist

• Try it with pork or shrimp using the same marinade

• Make it vegetarian using tofu or cauliflower

Storage and Reheating Tips

• Store leftovers in an airtight container for up to 4 days in the fridge

• Reheat in the oven at 350°F until warmed through

• You can also microwave, but the skin won’t stay crispy

• Freeze in portions for up to 2 months

• Thaw overnight in the fridge before reheating

What to Serve with Jerk Chicken

• Rice and peas (classic!)

• Grilled corn on the cob

• Jamaican festival bread

• Sautéed cabbage or collard greens

• Sweet fried plantains

FAQs

Q: Can I make this less spicy?
A: Yep! Use half a pepper or remove the seeds to dial down the heat.

Q: Can I bake instead of grill?
A: Absolutely. Just follow the oven steps at 400°F.

Q: Can I use boneless chicken?
A: Yes, just reduce the cooking time a bit. Boneless cooks faster.

Q: Can I use bottled jerk marinade?
A: You can, but making it fresh at home gives way more flavor.

Q: Is this recipe freezer-friendly?
A: Totally. Freeze it after cooking or even in the marinade.

Q: What if I don’t have all the spices?
A: Allspice is key. You can leave out cloves or nutmeg if needed.

Q: How do I know the chicken is done?
A: Use a thermometer. It should read 165°F inside.

Conclusion

There you go—my go-to jerk chicken recipe that never disappoints. It’s bold, juicy, and perfect for sharing.

If you try it, let me know how it turned out and drop your own twist in the comments.

You Might Also Love

• Chicken Tikka Masala
• Easy Ramen Noodle Recipe
• Chicken Cordon Bleu

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Continue to Content

Jerk Chicken

Prep Time: 4 hours 15 minutes

Cook Time: 45 minutes

Total Time: 5 hours

Spicy, smoky, and flavorful dish made with a bold homemade marinade. It’s easy to prep and perfect for grilling or roasting—ideal for weeknights or weekend gatherings.

Print

Ingredients

• 4-5 bone-in, skin-on chicken thighs
• 4 green onions (chopped)
• 1 onion (chopped)
• 4 garlic cloves
• 1 Scotch bonnet pepper
• 1 tbsp fresh ginger (grated)
• 2 tbsp brown sugar
• 1 tbsp ground allspice
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1/4 cup soy sauce
• 2 tbsp lime juice
• 2 tbsp vinegar
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. Blend all marinade ingredients until smooth.
2. Marinate chicken for at least 4 hours or overnight.
3. Grill or bake at 400°F until fully cooked and charred.
4. Let rest before serving.

Notes

• Adjust the spice to your heat level
• Grill for a smokier taste
• Keep a portion of the marinade aside for basting

Nutrition Information

Yield 4
Amount Per Serving Calories ~350

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