Jerk Chicken is a fragrant, flavorful, and delicious grilled chicken recipe representative to Jamaica and the Caribbean islands. Easy to prepare, this Jerk Marinade includes all the classic flavors of true Jamaican Jerk cooking including scallions, allspice berries, and hot chiles (Scotch bonnet peppers). Learn all about this irresistible Jamaican dish, including How to Make Jerk Chicken, and enjoy with classic Jamaican Rice and Peas!
Jerk chicken has been a long-time obsession for me and my husband. Even in the dead of winter, I’ll marinate and grill enough of this popular Jamaican chicken to feed a small island because, yes, it is that delicious (and equally versatile).
In this post, I’ll share with you all my tips and tricks so that you can make your own jerk chicken marinade and grilled jerk chicken!
Jamaican Jerk Spice
Jamaican jerk spice depends on two primary ingredients- Scotch bonnet peppers and allspice.
- Scotch bonnet peppers. Red, yellow, and orange, these bright bonnet-looking peppers are native to the Caribbean Islands and Central America and come with a heat rating of 80,000-400,000 Scoville units (most jalapeño peppers fall somewhere between 2,500-8,000 Scoville units).
- Allspice (Jamaica pimento). The dried unripe fruit of the Pimenta dioica, this bold and flavorful spice is one of the most important ingredients in all Caribbean cooking, including Jerk chicken. Derived the name “allspice” by the English in 1621 who thought it combined the flavor of cinnamon, nutmeg, and cloves.
Given the addition of these two ingredients (and others), it’s important to note that authentic Jerk chicken is hot. It is spicy. And that’s exactly how it’s meant to taste.
Jamaican jerk spice comes in two forms- a dry-rub and a wet-marinade. I have cooked with both over the years and personally find that the marinade results in an overall better tasting, juicier chicken.
Jerk Chicken Ingredients
- Allspice Berries – Allspice is the dried unripe fruit (berries, used as a spice) of Pimenta dioica. Used to flavor all kinds of Caribbean dishes, jerk seasoning and marinade is no exception.
- Yellow and Green Onions (scallions)– green onions (or scallions) are especially prevalent in Caribbean cooking.
- Scotch Bonnet Chiles – these tiny little peppers pack some serious heat. They’re also incredibly hard to find in the states. As such, I recommend substituting with habanero peppers. (note- if you’re sensitive to spicy foods, you may only want to add 1/2 a pepper to start).
- Garlic – You’re making a marinade for chicken, so naturally, there needs to be garlic. Given the amount of marinade this recipe makes, you may be somewhat surprised that I didn’t add more. The truth is that this isn’t a garlic-focused marinade, so just a few cloves will do.
- Chinese Five-Spice – as the name suggests, this handy seasoning mixture comes with star anise, Chinese cinnamon, cloves, fennel seeds, and Sichuan peppers. Chinese five-spice contributes to the overall flavor but isn’t the most important player (like the Allspice berries, green onion, or chiles, for example).
- Nutmeg – a little nutmeg goes a long way when it comes to flavoring dishes that are savory, sweet, and everything in between. Slightly sweet, with earthy undertones, I don’t recommend skipping this easy to find spice.
- Thyme – fragrant and mildly flavorful.
- Olive oil – You’ll need to add some olive oil to help infuse and blend all the different ingredients and flavors. Compared to many other marinades, this particular marinade does not call for a ton of olive oil as it is not a primary flavor ingredient.
- Soy Sauce – Salty, savory, and a flavor-rich alternative to extra salt.
- Chicken – Chicken and seafood are my go-to when it comes to Jerk marinade and seasoning. In this particular recipe, I’ve made grilled Jerk Chicken.
What is the best chicken to use in Jerk Chicken?
My personal choice, especially when grilling, is to ask my local butcher to quarter a whole chicken. This guarantees juicy, moist, perfect chicken (assuming you don’t forget about it on the grill) and is the most cost-efficient.
That said, any type of chicken will work– breast, thigh, drumstick, boneless, skinless, etc. You will need to adjust cooking time, however, depending on the chicken used.
How to make Jerk Chicken
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Grind the allspice berries. Use a small food processor or spice grinder to coarsely grind the allspice berries. Transfer to the bowl of a large food processor. The allspice berries are essential to the overall flavor of Jerk Chicken. I do not recommend skipping them. You will need to grind them before processing with the remaining Jerk marinade ingredients. To do this, you will need to use a small food processor or spice grinder as a large food processor will be too large.
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Prepare the marinade. Add the onion, scallions, Scotch Bonnet Chiles (or Habaneros), garlic, Chinese five-spice, pepper, nutmeg, thyme, salt, and sugar to the bowl of your food processor with the ground allspice berries. Pulse and process until ingredients are coarsely chopped and combined. With your food processor running, add 2 tablespoons of olive oil and the soy sauce to the marinade. Remove lid and double check that all the ingredients have been processed. Set aside.
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Marinate the chicken. Transfer the chicken to a large baking tray, mixing bowl, or heavy-duty ziplock bag. Drizzle with the remaining 2 tablespoons of olive oil and a light sprinkle of salt and pepper. Pour the marinade over the chicken, mixing and turning well to coat the entire surface of the chicken with marinade. Cover and transfer to the refrigerator to marinate for at least 4 hours to overnight.
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Prepare the grill. Remove the chicken from the refrigerator and allow it to come to room temperature. Clean grill grates and preheat grill to medium-high heat.
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Grill the chicken. When ready to cook, transfer chicken pieces to your grill. Discard marinade. Cook for approximately 5-7 minutes undisturbed before flipping and cooking the other side for an additional 5 minutes. Reduce heat to medium-low and cover your grill. Allow chicken to cook low and slow, checking every 3-5 minutes for hot spots, and flipping as needed, until the internal temperature of chicken reaches approximately 157-160 degrees F. as read with a digital thermometer. Immediately remove from the grill to a clean baking sheet or pan and cover with foil for 3-5 minutes to allow the chicken to rest and finish cooking.
Can you bake Jerk Chicken?
Yes, absolutely. I love to bake this Jerk Chicken recipe whenever I want a more hands-off dinner, or whenever I make this using chicken breasts.
To bake Jerk Chicken-
- Prepare the marinade as outlined above and marinate the chicken for (at least) 4 hours.
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper or aluminum foil.
- Arrange the chicken on the prepared baking sheet. Discard any remaining marinade.
- Bake until internal temperature reaches 160-165 degrees F as read with a digital meat thermometer.
- Remove from the oven and allow to rest for 5 minutes before serving.
Can you made Jerk Chicken Marinade ahead of time?
Yes, definitely.
You can prepare the marinade up to 3-4 days ahead of time. However, keep in mind that this jerk chicken marinade calls for fresh ingredients and no preservatives. Keep stored in a sealed container in the refrigerator.
Jerk Marinade and Chicken Recipe Tips and Tricks
- Always try to use the freshest ingredients possible.
- Marinate your meat. Ideally 4-12 hours, but any amount of time is better than no time at all.
- Check the internal temperature of your chicken using a digital meat thermometer. You know your chicken is ready when the thickest part reaches between 160-165 degrees F.
- Gently rub the marinade under the chicken skin for even more flavor.
- Keep the skin on for juciest results.
If you try making this Jamaican Jerk Chicken, please leave me a comment and let me know! I always love to hear your thoughts.
For more chicken recipes check out,
- Chicken Tikka Masala Recipe
- Homemade Chicken Noodle Soup Recipe
- Easy Chicken Stir Fry Recipe with Bok Choy
- Easy Chicken Enchiladas Recipe
- Baked Chicken Parmesan Recipe
- Easy Moroccan Chicken Recipe
- Kung Pao Chicken Recipe
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Grilled Jerk Chicken Recipe (plus marinade)
Ingredients
- 1.5 tbsp Allspice berries (coarsely ground)
- 1 large yellow onion (peeled and roughly chopped)
- 5 scallions (chopped)
- 2 Scotch Bonnet Chiles (or 3 habanero peppers) (chopped)
- 3 cloves garlic (peeled and chopped)
- 1 tbsp Chinese five-spice powder
- 1 tbsp fresh ground black pepper
- 1 tsp ground nutmeg
- 1 tsp dried thyme
- 1.5 tsp salt
- 1 tbsp granulated sugar
- 4 tbsp olive oil (divided)
- 1.5 tbsp soy sauce
- 2 (4 pound) chickens (quartered)
- lime wedges (for serving)
Instructions
- Grind the allspice berries. Use a small food processor of spice grinder to coarsely grind the allspice berries (see notes). Transfer to the bowl of a large food processor.
- Prepare the marinade. Add the onion, scallions, Scotch Bonnet Chiles (or Habaneros), garlic, Chinese five-spice, pepper, nutmeg, thyme, salt, and sugar to the bowl of your food processor with the ground allspice berries. Pulse and process until everything is coarsely chopped and combined. With your food processor running, add 2 tablespoons of olive oil and the soy sauce to the marinade. Remove lid and double check that all the ingredients have been fully processed. Set aside.
- Marinate the chicken. Transfer the chicken to a large baking tray, mixing bowl, or heavy-duty ziplock bag. Drizzle with the remaining 2 tablespoons of olive oil and a light sprinkle of salt and pepper. Pour the marinade over the chicken, mixing and turning well to coat the entire surface of the chicken with marinade. Cover and transfer to the refrigerator to marinate for at least 4 hours to overnight.
- Prepare the grill. Remove chicken from the refrigerator and allow it to come to room temperature. Clean grill grates and preheat grill to medium-high heat.
- Grill the chicken. When ready to cook, transfer chicken pieces to your grill. Discard marinade. Cook for approximately 5-7 minutes undisturbed before flipping and cooking the other side for an additional 5 minutes. Reduce heat to medium-low and cover your grill. Allow chicken to cook low and slow, checking every 3-5 minutes for hot spots, and flipping as needed, until internal temperature of chicken reaches approximately 157-160 degrees F. as read with a digital thermometer. Immediately remove from the grill to a clean baking sheet or pan and cover with foil for 3-5 minutes to allow chicken to rest and finish cooking. Serve warm with Jamaican Rice and Peas, fresh lime wedges, or other favorite sides. Enjoy!
Jessica's Notes
- The allspice berries are essential to the overall flavor to this Jerk Chicken Marinade. I do not recommend skipping them.
- You will need to grind the allspice berries before processing with the remaining Jerk marinade ingredients. To do this, you will need to use a small food processor or spice grinder as a large food processor will be too large.
- Scotch Bonnet peppers are the traditional pepper used in Jamaican Jerk Chicken. Extremely hard to track down, habanero peppers make an excellent substitute.
- I asked my local butcher to quarter two 4-pound chickens for me. They turned out moist, juicy and perfect. However, feel free to use your favorite chicken pieces (breasts, thighs, drumsticks, etc), just note that cooking times may vary.
- Always use a digital meat thermometer when grilling chicken. You want the internal temperature at the thickest point to reach between 160-165 degrees F.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I add some more olive oil to the marinade, and then fry it (chicken filet pieces in the marinade) in the pan, in its own oil. Works out great!
#Best spice mixture I’ve found for Chicken Jerk, so thanks 🙂
Wow that jerk chicken looks amazing! So crispy and juicy. My husband and I were wanting to have Jamaican food for a party we’re throwing. I would love to try this, but we’ll probably end up hiring a catering service. Maybe next time!