Jamaican Jerk Chicken
Jerk chicken gets its heat from Scotch bonnet peppers and its warmth from allspice, thyme and plenty of green onion, all blended into a wet paste that soaks into the meat overnight. In Jamaica it is cooked slowly over pimento wood. A home oven can't give you that smoke, but a hot roast followed by a few minutes under the broiler gets you the dark, sticky edges and juicy meat that make it so good.
By Mei Lin Tan
Published
- Prep Time
- 20 mins
- Cook Time
- 45 mins
- Marinate
- 4 hrs
- Total Time
- 5 hrs 5 mins
- Servings
- 4 servings
How do you make Jamaican Jerk Chicken?
Blend green onions, onion, garlic, ginger, Scotch bonnet, thyme, allspice, black pepper, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, oil and salt into a paste. Score 1.5 kg bone-in chicken legs, coat them and marinate for 4-24 hours. Roast at 200°C (400°F) for 40-45 minutes until the meat reaches 74°C (165°F), then broil for 2-4 minutes to char.
- Total time
- 5 hrs 5 mins
- Calories
- 490 per serving
- Protein
- 45 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Roasting
Ingredients
Jerk marinade
Chicken
Equipment
Blender or food processor · Large zip-top bag or non-reactive bowl · Rimmed baking sheet with a wire rack · Instant-read thermometer · Disposable gloves
Quick Directions
Blend the marinade
Blend all the marinade ingredients to a paste and set 3 tbsp aside for basting.
Score and marinate
Slash the chicken, coat it in the marinade and refrigerate for 4-24 hours.
Heat the oven
Heat the oven to 200°C (400°F) with a rack in the upper-middle position.
Roast and baste
Roast for 25 minutes, baste with the reserved marinade, then roast 15-20 minutes more.
Check doneness
Push an instant-read thermometer into the thickest part of the thigh without touching the bone.
Char under the broiler
Switch the oven to broil (grill) on high and broil for 2-4 minutes, watching closely, until the edges blacken in spots.
Rest and serve
Rest the chicken for 5 minutes, then serve with lime wedges and rice and peas, fried plantain or coleslaw.
Step-by-Step Instructions
Follow these detailed steps to make the perfect jamaican jerk chicken.
Blend the marinade
Wearing gloves, put the green onions, Scotch bonnet, onion, garlic, ginger, thyme, allspice, black pepper, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, oil and salt in a blender. Blend to a fairly smooth, thick paste, scraping down the sides once or twice. Spoon 3 tbsp into a small jar and refrigerate it for basting later.
Score and marinate
Pat the chicken dry and cut 2-3 deep slashes into each piece, down to the bone, so the marinade can get in. Put the chicken in a zip-top bag or bowl, add the rest of the marinade and massage it into the cuts and under the skin. Seal or cover and refrigerate for at least 4 hours, or up to 24 hours for the deepest flavour.
Heat the oven
Heat the oven to 200°C (400°F) with a rack in the upper-middle position. Line a rimmed baking sheet with foil and set a wire rack on top. Lay the chicken skin side up on the rack, leaving space between the pieces, and spread any marinade left in the bag over the tops.
Roast and baste
Roast for 25 minutes, then brush with the reserved 3 tbsp of marinade, which has not touched raw chicken. Roast for another 15-20 minutes until the skin is deep brown and the juices run clear.
Check doneness
Push an instant-read thermometer into the thickest part of the thigh without touching the bone. It should read at least 74°C (165°F). Leg meat is even more tender at 80-85°C (175-185°F), so a few extra minutes won't hurt it.
Char under the broiler
Switch the oven to broil (grill) on high and broil for 2-4 minutes, watching closely, until the edges blacken in spots. The sugar in the marinade burns quickly, so don't walk away.
Rest and serve
Rest the chicken for 5 minutes, then serve with lime wedges and rice and peas, fried plantain or coleslaw.
Recipe Tips
- Wear gloves when you cut or blend Scotch bonnets, and don't touch your eyes. The oils stay on your skin for hours, even after washing.
- For a milder jerk, use 1 pepper with the seeds and white ribs removed. For the full-strength version, use 2 with the seeds in.
- Allspice is the backbone of jerk. If you can find whole allspice berries, toast and grind them yourself for a stronger, fresher flavour.
- The rack lets the fat drip away and the heat reach the underside, so the skin crisps instead of sitting in its juices.
Variations
- On the grill: set it up for medium indirect heat, around 180-200°C (350-400°F). Cook the chicken over the cooler side with the lid closed for 35-45 minutes, turning once, then move it over direct heat for the last few minutes to char. Cook to 74°C (165°F).
- Boneless chicken thighs: roast for 20-25 minutes at the same temperature until they reach 74°C (165°F), then broil briefly.
- Jerk pork: marinate 1 kg pork tenderloin overnight and roast at 200°C (400°F) for 25-30 minutes, until it reaches 71°C (160°F).
Nutrition (per serving)
| Calories | 490 |
|---|---|
| Protein | 45 g |
| Carbs | 9 g |
| Fat | 30 g |
| Saturated fat | 8 g |
| Fibre | 1.5 g |
| Sugar | 6 g |
| Sodium | 950 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the cooked chicken in an airtight container for up to 4 days. The marinade keeps for up to 1 week in a sealed jar.
- Freezer
- Freeze cooked jerk chicken for up to 3 months, or freeze the raw chicken in its marinade and thaw it in the fridge overnight before roasting.
- Reheat
- Reheat in a 180°C (350°F) oven for 15-20 minutes until steaming hot all the way through.
Jamaican Jerk Chicken FAQs
How long should jerk chicken marinate?
Marinate jerk chicken for at least 4 hours in the fridge and up to 24 hours. Overnight gives the best flavour, and the deep slashes in the meat help the marinade reach the bone.
What can I use instead of Scotch bonnet peppers?
Habanero peppers are the closest match, with similar heat and a fruity flavour. For a much milder jerk chicken, use 1 jalapeño or serrano, or half a Scotch bonnet with the seeds removed.
Is jerk chicken very spicy?
Traditional jerk chicken is hot. This recipe uses 1-2 Scotch bonnets for 1.5 kg of chicken, so 1 pepper with the seeds removed gives a medium heat that most people enjoy, and 2 with seeds is fiery.
Can I make jerk chicken gluten-free?
Yes. Swap the soy sauce for tamari or a gluten-free soy sauce. Everything else in the jerk marinade is naturally gluten-free, but check that your ground spices are not processed with wheat.
What do you serve with jerk chicken?
In Jamaica, jerk chicken is often served with rice and peas, fried sweet plantain, festival (sweet fried dumplings) or hard dough bread. Coleslaw or a crisp green salad cools the heat.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
