Description
This Jamaican Jerk Chicken is juicy, smoky, and full of bold, fiery flavors thanks to a vibrant marinade of citrus, Scotch bonnet peppers, allspice, and fresh herbs. Whether grilled to perfection or baked in the oven, it delivers an irresistible island taste you’ll crave again and again!
Ingredients
3 pounds bone-in, skin-on chicken thighs and/or drumsticks
1 orange (zest and juice)
1 lime (zest and juice)
1 small red or yellow onion, coarsely chopped
4 garlic cloves, chopped
1 (2-inch) piece fresh ginger, chopped
4 green onions (scallions), white and green parts, chopped, plus more for garnish
3 Scotch bonnet peppers, stemmed and halved (wear gloves to handle)
2 tablespoons fresh thyme leaves
1½ tablespoons ground allspice
½ teaspoon cinnamon powder
1 teaspoon freshly grated nutmeg
1 tablespoon paprika
2 tablespoons brown sugar
3 tablespoons soy sauce
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 tablespoon Kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
Optional: Lime wedges for serving
Instructions
Pat the chicken dry and use a fork or knife to poke a few holes into the pieces for better marinade absorption.
In a food processor, blend the orange zest and juice, lime zest and juice, onion, garlic, ginger, Scotch bonnet peppers, scallions, thyme, allspice, cinnamon, nutmeg, paprika, brown sugar, soy sauce, vinegar, olive oil, salt, and pepper until nearly smooth. Reserve about ½ cup of the marinade for basting later.
Place the chicken in a large dish or zip-top bag and pour the marinade over, rubbing thoroughly all over and under the skin. Cover and refrigerate for at least 2 hours or overnight for best flavor.
When ready to cook, remove the chicken from the fridge 30 minutes before grilling.
Preheat the grill to medium-high heat. Clean and oil the grill grates.
Grill the chicken for about 15 minutes, flipping every 5 minutes. Move the chicken to a cooler part of the grill and cook for an additional 15–20 minutes, or until the internal temperature reaches 165ºF–170ºF. Baste with the reserved marinade and crisp up on the hot side just before removing from the grill.
To bake instead of grill, preheat the oven to 425ºF. Place the chicken on a parchment-lined baking sheet and bake for 40–45 minutes until golden and cooked through to an internal temperature of 165ºF–170ºF.
Serve hot, garnished with additional chopped scallions and lime wedges if desired.
Notes
For milder heat, remove the seeds from the Scotch bonnet peppers before blending.
You can substitute habanero peppers if Scotch bonnets are not available.
Make sure to reserve marinade before adding it to the raw chicken if you plan to use it for basting.
Chicken can also be cooked on a stovetop grill pan or broiler if needed.
Marinate overnight for the deepest, most authentic flavor.
- Prep Time: 20 minutes (plus 2 hours marinating)
- Cook Time: 40–45 minutes
- Category: Main Dish
- Method: Grilling or Baking
- Cuisine: Jamaican