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Jerk Chicken

Jerk Chicken is a vibrant Caribbean dish featuring marinated chicken grilled to smoky perfection. The marinade combines fragrant spices, herbs, and fiery Scotch bonnet peppers, resulting in tender, charred meat with a bold, spicy flavor and a caramelized exterior. The final dish boasts a juicy interior with a spicy, aromatic crust and a hint of sweetness from brown sugar.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 7 hours
Servings: 4
Course: Main Course
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 lb chicken pieces (thighs or drumsticks) preferably bone-in and skin-on
  • 2 cloves garlic crushed
  • 1 tbsp allspice ground
  • 2 scotch bonnet peppers scotch bonnet peppers halved and seeded for milder heat
  • 1 tsp dried thyme or fresh thyme leaves
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp brown sugar packed
  • 1/2 tsp cinnamon ground
  • 3 cloves garlic minced or crushed
  • 2 tbsp vegetable oil

Equipment

  • Grill or cast-iron skillet
  • Sharp Knife
  • Mixing bowls
  • Tongs
  • Meat thermometer

Method
 

  1. Place all the marinade ingredients—crushed garlic, allspice, Scotch bonnet peppers, thyme, lime juice, brown sugar, cinnamon, minced garlic, and oil—in a mixing bowl. Whisk until well combined, creating a fragrant, fiery marinade.
  2. Score the chicken pieces with shallow cuts on the surface—this helps the marinade penetrate and flavors the meat evenly. Place the chicken in a large bowl or resealable bag.
  3. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Cover or seal and refrigerate for at least 4 hours, preferably overnight, to develop deep flavor.
  4. Preheat your grill or cast-iron skillet to medium-high heat—aim for about 200°C (390°F). This will give you a hot, smoky surface for perfect charring.
  5. Remove the chicken from the marinade, letting excess drip off. Place the pieces onto the hot grill or skillet, skin side down if applicable.
  6. Grill the chicken, turning occasionally with tongs, until deep golden brown and charred in spots—about 20-25 minutes. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
  7. Once cooked through, transfer the chicken to a platter and tent loosely with foil. Let it rest for 10 minutes to keep the juices locked in.
  8. Serve the jerk chicken hot, with a smoky aroma and a beautifully caramelized, spicy exterior. Enjoy the tender, juicy meat with your favorite sides.