How to Make Authentic Jamaican Jerk Chicken: Traditional Marinade Recipe

Ever had a meal that takes you back to a special place? Jamaican jerk chicken does that for me. The smoky, spicy, and sweet flavors are perfect together. Each bite is unforgettable.

In Jamaica, I learned how to make jerk chicken from a local chef. He showed me the secret marinade and grilling techniques. These are things you can’t find in books.

Jamaican cuisine is full of tradition, and this chicken recipe shows it well. The marinade is a mix of green onions, Scotch bonnet peppers, and spices. It honors the island’s culture.

You don’t need special equipment to make this. Just simple ingredients and a love for cooking. This jerk chicken will be the hit of your next gathering. It’s like having a beach feast at home!

Taste the Caribbean: Why Jerk Chicken Rules!

Ever wondered why Jamaican jerk chicken is so famous? It’s all about the Caribbean flavors! This dish mixes peppery heat, aromatic spices, and a touch of sweetness. The iconic jerk marinade makes it truly special.

Quick Recipe Overview

Here’s how to make jerk chicken quickly. First, make a jerk marinade with spices, herbs, and love. Then, marinate the chicken and grill it until it’s juicy. You get a spicy, smoky dish that’s delicious!

Ingredients

Jerk chicken’s magic comes from its ingredients. You need Scotch bonnet peppers for heat, fresh thyme, allspice, and garlic. And don’t forget lime juice to add brightness!

Equipment Needed

For cooking, a food processor is key for the marinade. A grill is crucial for that smoky flavor. Are you ready to start cooking?

How to Make Authentic Jamaican Jerk Chicken: Traditional Marinade Recipe

Course: Uncategorized

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

300

kcal

Total time

1

hour 

5

minutes

Ingredients

• 6 bone-in, skin-on chicken quarters (about 1.8 kg, 4 lbs)

• 2 tbsp, ground allspice (pimento)

• 2 tbsp, fresh thyme leaves (or 2 tsp dried)

• 1 tbsp, granulated sugar

• 2 tsp, salt

• 1 tsp, freshly ground black pepper

• 6 cloves garlic, minced (or 18g)

• 5, green onions, sliced (or 60g)

• 1–2, Scotch bonnet peppers, seeded/minced (to taste)

• 2 inches (5 cm), fresh ginger, grated (about 1 tbsp/10g)

• 1/4 cup (60 ml), soy sauce

• 1/4 cup (60 ml), apple cider vinegar

• 2 tbsp (30 ml), vegetable oil

• 1 lime, juiced (2 tbsp, 30 ml)

• 1/2 cup (120 ml), orange juice

• Zest of 1 lime and 1 orange

• 1 tsp, ground cinnamon

• 1/2 tsp, ground nutmeg

Directions

• Make the Jerk Marinade:
• In a blender or food processor, combine allspice, thyme, sugar, salt, pepper, garlic, green onions, Scotch bonnet peppers, ginger, soy sauce, vinegar, oil, lime juice, orange juice, lime zest, orange zest, cinnamon, and nutmeg. Blend until mostly smooth with a few bits for texture. A swirl of warm cinnamon and sweet spice will rise above the signature jerk aroma.
• Marinate Chicken:
• Pat chicken pieces dry. Place in a large bowl or zip-top bag. Pour marinade over, massaging into every nook. Cover and refrigerate for at least 4 hours, up to 24 hours. The marinade should be vividly fragrant and coat the chicken in a deep, reddish-brown sheen.
• Grill (Traditional Method): Preheat a charcoal grill for indirect heat (350–400°F/175–205°C). Add soaked pimento wood chips if available. Grill chicken skin-side down over indirect heat, covered, for 35–40 minutes, flipping once. Finish skin-side up over direct flame for 5–10 minutes, until beautifully charred, glossy, and caramelized, temp at 165°F/74°C. Inhale the heady scent of caramelized spice, citrus, and smoke!
• Oven Method: Preheat oven to 400°F (205°C). Place chicken on a foil-lined rimmed baking sheet. Roast 40–50 minutes, basting with extra marinade halfway, until crisp-skinned and juicy. Ideally, finish over open flame for 2–3 minutes if possible.
• Serve: Rest chicken 5 minutes. Serve with coconut rice, grilled corn, and a squeeze of fresh lime. Notice the skin crackle and that sweet, spiced steam rising!

Notes

• Reader Tip: Cinnamon and nutmeg are traditional in Jamaican kitchens—use fresh for bolder aroma! And don’t forget gloves when dicing Scotch bonnets.
• Practical Tip: To avoid burning garlic and sugars, grill over indirect heat until nearly cooked, then char briefly.

Step-by-Step Instructions

Ready to make jerk chicken? Let’s start with these simple steps! This guide will help you get that perfect mix of smoky, spicy, and sweet flavors. I’ll also share some cooking tips to make sure you get it right every time.

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Storage & Reheating Tips

Did you make too much? No worries! Wrap leftover jerk chicken in foil or use an airtight container to store it. It keeps fresh for up to 3 days. For reheating, use the oven or a skillet to keep it crispy. Microwaves can make it soggy.

• Oven: Preheat to 350°F, wrap the chicken in foil and heat for 15-20 minutes.
• Skillet: Rehe
  at on a medium flame, turning frequently until hot.

Recipe Variations

Want to try something new with your jerk chicken? Here are some ways to customize it. This way, everyone can enjoy a taste of the Caribbean! Here are some tasty variations:

• Different Meats: Use pork, shrimp, or tofu for a unique twist.
• Vegetarian Option:
  rong> Replace chicken with eggplant or cauliflower.
• Spice Level: Change the heat by using more or less Scotch bonnet peppers. For less heat, try jalapeños.