Name: Jamaican Jerk Chicken Recipe
Prep time: 12 h 20 min
Cook time: 18 min
Total time: 12 h 38 min
Cuisine: Jamaican
Ingredients: 4 Scotch bonnet peppers or habanero chiles, seeded; 1 bunch of scallions, coarsely chopped, plus more sliced for serving; 12 garlic cloves, peeled; 1 (2 inch) piece ginger, peeled; 1/4 cup dark brown sugar; 1/4 cup pineapple juice (optional); Juice of 2 limes; 12 thyme sprigs; 2 tsp. ground allspice or 12 allspice berries; 3 bay leaves; 2 tsp. ground nutmeg; 1 1/2 tsp. kosher salt; 1 tsp. black peppercorns; 1 tsp. ground cloves; 1/4 cup reduced-sodium soy sauce, plus 2 Tbsp. for sauce (optional); 4 lb. boneless or bone-in, skin-on chicken breasts and/or thighs; 1/4 cup ketchup; 2 Tbsp. reduced-sodium soy sauce; Neutral oil, for grill; Lime wedges, for serving

If you’re craving bold, spicy flavors with a tropical twist, this Jamaican Jerk Chicken Recipe is exactly what you need. Trust me, once you try it, you’ll want to keep this spicy, aromatic marinade in your regular rotation for grilling season.

A round white plate holds six pieces of grilled chicken with dark, charred marks and a rich red-brown glaze. Bright green lime wedges are placed on top and around the chicken pieces. Small green onion slices are scattered across all the chicken, adding a fresh touch. On the right side of the plate, a brush with a wooden handle and bristles covered in dark sauce touches a chicken piece. Next to the plate, on a white marbled surface, is a small white bowl filled with thick dark barbecue sauce. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Jamaican Jerk Chicken Recipe
Top Tip
How to Serve Jamaican Jerk Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Jamaican Jerk Chicken Recipe

Why You'll Love This Recipe

I have a soft spot for dishes that pack a punch but still let the natural flavors of the chicken shine through. This jerk chicken hits that perfect balance — it’s smoky, fiery, and beautifully fragrant all at once.

Authentic Caribbean Flavors: The marinade features Scotch bonnet peppers and allspice for that classic jerk kick.
Juicy, Tender Chicken: Marinating overnight ensures every bite is flavorful and moist.
Simple Grilling Process: A quick char on the grill locks in the smoky goodness and creates the perfect texture.
Versatile and Crowd-Pleasing: Perfect for weeknight dinners or weekend gatherings with friends.

Ingredients & Why They Work

Before you dive in, here’s a quick rundown of the essential ingredients that make this jerk chicken sing. Don’t worry if you can’t find every item—some swaps work well, and I’ll share my tips on those too.

Flat lay of fresh whole Scotch bonnet peppers with smooth red skin, a bunch of bright green scallions, several unpeeled garlic cloves with papery white skins, a small piece of knobby light brown ginger root, a neat pile of dark brown sugar crystals, a small white bowl filled with pale yellow pineapple juice, two halved limes showing juicy green pulp, fresh green thyme sprigs, some dark brown allspice berries, a few dried glossy bay leaves, a heap of ground nutmeg powder with warm beige tones, coarse kosher salt crystals, whole black peppercorns scattered, finely ground dark brown cloves powder, a small white bowl with glossy dark soy sauce, raw bone-in, skin-on chicken thighs with pale pink skin, a small white bowl holding bright red ketchup, a small white bowl filled with clear neutral oil, and several lime wedges with vibrant green rinds arranged symmetrically on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Scotch bonnet peppers or habanero chiles: These peppers bring signature heat and fruity notes that are key to authentic jerk flavor.
Bunch of scallions: Adds freshness and a mild oniony bite that complements the spices beautifully.
Garlic cloves: For that deep, savory backbone in the marinade.
Ginger: Provides a warm, zesty aroma that elevates the spice mix.
Dark brown sugar: Balances the heat with a hint of caramel-like sweetness.
Pineapple juice (optional): Adds subtle fruity sweetness and tenderizes the chicken.
Juice of limes: Brightens the entire dish with citrusy zing.
Thyme sprigs: Earthy herbaceous note that’s classic in Jamaican cuisine.
Allspice (ground or berries): The star spice that makes jerk seasoning unique.
Bay leaves: For a subtle depth and warmth during marinating.
Ground nutmeg: Adds sweet, nutty undertones to the spice blend.
Kosher salt: Enhances and balances all the flavors.
Black peppercorns: Adds sharpness and earthiness.
Ground cloves: Intensifies the aromatic profile of the marinade.
Reduced-sodium soy sauce: Contributes umami depth and saltiness.
Chicken breasts and/or thighs (skin-on or boneless): Versatile cuts that soak up the marinade beautifully and grill nicely.
Ketchup (optional): Used in the basting sauce to add a tangy glaze during grilling.
Neutral oil: For brushing the grill to prevent sticking without altering the flavors.
Lime wedges: Served on the side for an extra burst of brightness when eating.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Jamaican Jerk Chicken Recipe is how easy it is to tailor the flavors to your liking and dietary needs. Whether you want to dial up the heat or simplify the spice list, there’s plenty of room to make this dish your own.

Milder Heat: If Scotch bonnet peppers feel a bit too fiery, try substituting with fewer habaneros or even jalapeños for a gentler kick. This way, you still get that authentic jerk flavor without overwhelming the palate.
Make It Gluten-Free: Swap out the soy sauce for a gluten-free tamari or coconut aminos to keep things safe for gluten sensitivities while preserving the umami notes.
Vegetarian Version: Use the marinade on hearty vegetables like portobello mushrooms or cauliflower steaks. Grill them just like the chicken for a smoky, spicy treat that everyone will love.
Seasonal Twist: Add fresh mango or pineapple chunks as a side or even toss some into the marinade itself for a tropical sweetness that perfectly balances the spices.
Extra Smoky Flavor: For a deeper char and smoky aroma, try grilling the chicken over charcoal or soaked wood chips if using a gas grill.

Step-by-Step: How I Make Jamaican Jerk Chicken Recipe

The image shows one piece of chicken leg with three layers being grilled in a black cast iron pan with grill lines. The first layer is crispy brown skin, the second layer is a shiny green sauce spread unevenly, and the third is the juicy meat underneath the skin. A woman's hand is brushing the green sauce on the chicken leg with a pink silicone brush from the right side of the image. There are two more pieces of grilled chicken leg in the pan with a golden-brown crispy layer and some sauce. In the blurred background, there are red and gray metal tongs resting on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Craft the Perfect Marinade

I start by throwing all those wonderful ingredients into my blender — Scotch bonnet peppers, scallions, garlic, fresh ginger, dark brown sugar, and all those fragrant spices like thyme and allspice. Pineapple juice adds a subtle sweetness but is totally optional if you don’t have it on hand. I blend everything until the marinade is silky smooth and bursting with those trademark Caribbean aromas. A quick tip: make sure to seed the peppers if you want to manage the heat a little more, but leave some seeds if you like it spicy!

Step 2: Marinate Your Chicken Overnight

Next, I reserve about half a cup of that gorgeous marinade — this will come in handy later for serving. Then, I massage the remaining marinade thoroughly into my chicken pieces, rubbing under the skin whenever possible to maximize those flavors. Cover it tightly and pop it into the fridge overnight, or up to 12 hours. This slow marinating is key for deep, authentic jerk flavor and tender, juicy meat.

Step 3: Prepare Your Grill for Searing

When you’re ready to cook, preheat your grill or grill pan on high for 5 minutes. Using tongs, dip a folded paper towel in neutral oil (like canola or vegetable) and carefully oil the grates — do this twice, 30 seconds apart. This helps prevent sticking and keeps those chicken pieces searing perfectly.

Step 4: Grill the Chicken to Golden Perfection

Lower the heat to low and place your chicken skin-side down on the grill. Cover it and let it cook for 10 to 12 minutes until the skin is a beautiful golden brown with a slight char. Flip the chicken, cover again, and grill the other side for about 3 minutes to develop a nice, smoky crust.

Step 5: Baste and Finish Cooking

Flip the chicken skin-side up and brush on the tangy ketchup-soy basting sauce for a glossy, flavorful finish. Cover and grill until the internal temperature reaches 165° Fahrenheit — about 3 more minutes. Keep in mind that boneless or white meat pieces may cook more quickly, so keep a close eye to avoid drying them out.

Step 6: Serve with Fresh Garnishes and Marinade

Once your chicken is perfectly cooked, transfer it to a serving platter and sprinkle it generously with those reserved sliced scallions for a fresh, sharp contrast. Serve immediately alongside lime wedges and the reserved marinade (used as a sauce) for squeezing. This final touch really brings out the bright, zesty notes that balance the rich spices beautifully.

Top Tip

Getting the most vibrant flavors and perfect texture from your Jamaican Jerk Chicken Recipe is all about technique and patience. Here are some tips I’ve learned from experience to make your dish sing with that authentic Caribbean warmth.

Marinate Overnight: I always make sure to marinate the chicken for the full 12 hours to let the spices deeply infuse the meat without overpowering it. Resist the urge to rush this step—it really pays off!
Control the Heat Level: When I substituted Scotch bonnet peppers with habaneros, I adjusted the amount to suit my heat tolerance. Remember, these peppers are fiery so start smaller if you’re sensitive to spice.
Oil the Grill Properly: Using a paper towel dipped in neutral oil to coat the grill grates not only prevents sticking but also helps achieve that beautiful char without flare-ups. A simple trick that always makes grilling easier!
Watch the Cooking Times Closely: I pay close attention to the chicken’s thickness and whether it’s boneless or bone-in because that affects grilling time. Using a reliable instant-read thermometer to hit 165°F ensures juicy, safe-to-eat chicken every time.

How to Serve Jamaican Jerk Chicken Recipe

A white plate on a white marbled surface holds two main layers: on the left are three pieces of grilled chicken with a rich golden brown color and some dark charred spots, topped with small green herb bits; on the right is a mound of cooked white rice mixed with red kidney beans, showing a light and fluffy texture with scattered beans throughout. The chicken pieces appear juicy with a slightly shiny glaze, contrasting with the soft matte look of the rice and beans. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To bring freshness and a pop of color, I like to top the grilled jerk chicken with plenty of sliced scallions—the reserved ones from the marinade work perfectly. Lime wedges served on the side add that perfect zesty brightness when squeezed over the chicken just before eating.

Side Dishes

This Jamaican Jerk Chicken tastes incredible alongside classic Caribbean sides like callaloo, rice and peas, or even simple coconut rice. For a lighter option, crisp green beans or a fresh mango salsa complement the spicy flavors beautifully.

Make Ahead and Storage

Storing Leftovers

After enjoying this flavorful feast, store any leftovers in an airtight container in the refrigerator. They’ll keep well for up to 3 days, maintaining great taste and juiciness.

Freezing

If you want to save some for later, wrap the grilled chicken tightly and freeze for up to 2 months. Thaw it overnight in the refrigerator before reheating to preserve its texture and bold flavors.

Reheating

Reheat gently in the oven at 350°F for about 10-15 minutes or until warmed through. Alternatively, use a covered skillet on medium-low heat to keep the chicken moist while reheating. Avoid the microwave if possible to prevent drying out.

Frequently Asked Questions:

Can I make this Jamaican Jerk Chicken Recipe without Scotch bonnet peppers?

Yes! If Scotch bonnet peppers aren’t available, habanero peppers make a great substitute. Just adjust the quantity to suit your heat preference, as habaneros can be equally spicy.

Is it necessary to marinate the chicken overnight?

For the best flavor, marinating for up to 12 hours is recommended. This allows all the spices to fully penetrate the chicken. However, if short on time, even a few hours will add good flavor.

How do I know when the chicken is perfectly cooked?

Use an instant-read thermometer inserted into the thickest part of the chicken. The internal temperature should reach 165° Fahrenheit to ensure safety and juiciness.

Can the reserved marinade be used as a sauce?

Yes, but keep in mind it’s raw marinade. Use it only as a dipping sauce or boiled separately to avoid any risk of cross-contamination.

Final Thoughts

This Jamaican Jerk Chicken Recipe truly brings a touch of vibrant Caribbean sunshine to your plate. From the fiery Scotch bonnet peppers to the warm spices and perfect char, each bite tells a story of tradition and flavor. I hope you enjoy making it as much as I do, and that it becomes a beloved dish in your home for family dinners or lively gatherings. Happy grilling!