If you’re craving a taste of the Caribbean, this jerk chicken recipe will transport you straight to Jamaica with its bold, spicy flavors. Jerk chicken is a beloved dish known for its smoky, fiery marinade and tender, juicy meat. In this post, I’ll share an authentic recipe, tips for perfect seasoning, and step-by-step instructions to make it at home. Let’s dive into the world of Caribbean cooking!
Why You’ll Love This Jerk Chicken Recipe
This jerk chicken recipe isn’t just about heat—it’s a balance of sweet, spicy, and savory flavors that make every bite irresistible. Here’s why it’s a must-try:
- Authentic Taste: Based on traditional Jamaican methods, using allspice and Scotch bonnet peppers.
- Customizable Heat: Adjust the spice level to suit your palate.
- Perfect for Any Occasion: Great for BBQs, family dinners, or meal prep.
Jerk chicken has a rich history, originating from the Maroons in Jamaica who used this method to preserve meat. According to a 2023 article on Smithsonian Magazine, the technique dates back centuries, blending African and Taíno culinary traditions.
Ingredients
To make this jerk chicken recipe for 4 servings, gather these ingredients:
- 4 chicken thighs (bone-in, skin-on for best flavor)
- 2 Scotch bonnet peppers (or habaneros, adjust for spice)
- 1 tablespoon allspice berries (or 1 teaspoon ground allspice)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons brown sugar
- 4 garlic cloves
- 1-inch piece of fresh ginger
- 1 small onion
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
For an in-depth look at Jamaican spices, check out Spiceology’s guide on Caribbean flavors.
Step-by-Step Guide
Here’s how to create a mouthwatering jerk chicken recipe that’s bursting with flavor.
Prepare the Jerk Chicken Marinade

- Blend the Scotch bonnet peppers, allspice, cinnamon, nutmeg, brown sugar, garlic, ginger, onion, soy sauce, lime juice, olive oil, thyme, salt, and pepper in a food processor until smooth.
- Taste the marinade and adjust seasoning—add more sugar for sweetness or peppers for heat.
Marinate the Chicken
- Place the chicken thighs in a large bowl or zip-top bag.
- Pour the marinade over the chicken, ensuring every piece is coated.
- Marinate in the fridge for at least 4 hours, preferably overnight, to let the flavors meld.
Cook the Jerk Chicken

- Preheat your grill (or oven) to 375°F (190°C).
- Grill the chicken for 8–10 minutes per side, until the internal temperature reaches 165°F (74°C). If using an oven, bake for 40–45 minutes.
- Let the chicken rest for 5 minutes before serving to lock in juices.
For grilling tips, Weber has a great guide on achieving perfect char.
Tips
Here are some pro tips to elevate your jerk chicken recipe:
- Use a Charcoal Grill: It adds a smoky flavor authentic to Jamaican street food.
- Don’t Skip the Marinade Time: The longer the chicken marinates, the deeper the flavor.
- Pair with Sides: Serve with rice and peas or grilled pineapple for a complete meal.
A 2024 survey by TasteAtlas ranked jerk chicken among the top 10 most beloved spicy dishes globally, highlighting its universal appeal.
Serving and Storing
Serve your jerk chicken recipe hot off the grill, garnished with fresh green onions for a pop of color. It pairs beautifully with mango salsa or a cooling coleslaw to balance the heat. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for 2 months. Reheat gently to maintain juiciness.
Why This Jerk Chicken Recipe Stands Out
This jerk chicken recipe combines tradition with practicality, making it accessible for home cooks while staying true to its Caribbean roots. Whether you’re a spice lover or new to jerk seasoning, this dish will become a staple in your kitchen. Give it a try and let the flavors of Jamaica shine on your plate!