Jamaican Jerk Chicken Recipe

This iconic dish is a symphony of bold flavors, where succulent chicken is marinated in a fiery blend of spices and herbs, capturing the essence of Jamaica’s vibrant culinary culture. Originating from the heart of the Caribbean, Jamaican Jerk Chicken is a celebration of the island’s rich heritage and love for fiery, aromatic cuisine. Join us as we guide you through creating this mouthwatering masterpiece, allowing you to immerse yourself in the authentic taste of Jamaica’s beloved jerk tradition.


For the jerk marinade:
  • 3-4 pounds chicken pieces (legs, thighs, or a mix)
  • 1 onion, roughly chopped
  • 3 scallions, chopped
  • 3-4 Scotch bonnet peppers (adjust to taste)
  • 4 cloves garlic, minced
  • 1 teaspoon ground allspice
  • 1 teaspoon ground thyme
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • Juice of 2 limes
  • Salt and pepper, to taste


  1. In a food processor or blender, combine all the jerk marinade ingredients: onion, scallions, Scotch bonnet peppers, garlic, ground allspice, ground thyme, ground cinnamon, ground nutmeg, brown sugar, soy sauce, olive oil, lime juice, salt, and pepper. Blend until you get a smooth paste.
  2. Make shallow cuts on the chicken pieces to help the marinade penetrate.
  3. Rub the jerk marinade all over the chicken pieces, ensuring they are well coated. Marinate for at least 2-4 hours, or preferably overnight for richer flavor.
  4. Preheat your grill to medium-high heat.
  5. Grill the marinated chicken pieces for about 6-8 minutes per side, or until they are cooked through and have a nice char.
  6. Serve the Jamaican Jerk Chicken hot, garnished with additional chopped scallions and lime wedges for squeezing.

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