Name: Jamaican Jerk Chicken Recipe
Prep time: 12 h 20 min
Cook time: 25 min
Total time: 12 h 45 min
Cuisine: Caribbean
Ingredients: 4 Scotch bonnet peppers or habanero chiles, seeded; 1 bunch of scallions, coarsely chopped, plus more sliced for serving; 12 garlic cloves, peeled; 1 (2 inch) piece ginger, peeled; 1/4 cup dark brown sugar; 1/4 cup pineapple juice (optional); Juice of 2 limes; 12 thyme sprigs; 12 allspice berries or 2 teaspoons ground allspice; 3 bay leaves; 2 teaspoons ground nutmeg; 1 1/2 teaspoons kosher salt; 1 teaspoon black peppercorns; 1 teaspoon ground cloves; 1/4 cup reduced-sodium soy sauce, plus 2 tablespoons for sauce (optional); 4 pounds boneless or bone-in, skin-on chicken breasts and/or thighs; 1/4 cup ketchup (optional); Neutral oil, for grill; Lime wedges, for serving

If you love bold flavors with a little kick, you’re going to adore this Jamaican Jerk Chicken Recipe. It’s the perfect mix of spicy, smoky, and tangy, made by marinating chicken overnight in a vibrant blend of Scotch bonnet peppers and traditional Caribbean spices.

A white plate holds about eight pieces of grilled chicken with a dark, slightly charred surface showing rich orange and brown colors. Small green slices of spring onion are sprinkled over the chicken, adding bright green spots. Two yellow-green lime wedges rest on top of the chicken, one near the center and another partially hidden. At the right edge of the plate, a wooden brush with reddish-brown sauce is shown applying sauce to one piece of chicken. Next to the plate on the right, a white bowl contains more dark reddish sauce. The scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Jamaican Jerk Chicken Recipe
Top Tip
How to Serve Jamaican Jerk Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Jamaican Jerk Chicken Recipe

Why You'll Love This Recipe

I’ve been making this jerk chicken for years, and every time I grill it, the fiery aroma and juicy, charred crust make me feel like I’m right on the coast of Jamaica. It’s a crowd-pleaser that’s truly worth the overnight wait!

Authentic Flavor: Uses classic Jamaican spices and Scotch bonnet peppers for genuine heat and aroma.
Overnight Marination: Gives the chicken a tender, juicy texture and deeply infused flavor.
Simple Grilling: You don’t need fancy equipment—just a grill or grill pan to get that perfect char.
Versatile Serving: Goes great with lime wedges and scallions for a fresh, vibrant finish.

Ingredients & Why They Work

Before we get started, a quick tip: try to find fresh Scotch bonnet peppers if you can—they’re the heart of jerk seasoning’s heat and flavor. If not, habaneros work as a substitute. Fresh herbs and lime juice really brighten up the marinade, bringing balance to the spice.

Flat lay of fresh whole Scotch bonnet peppers, a bunch of coarsely chopped scallions with some sliced scallions, a cluster of peeled garlic cloves, a piece of peeled fresh ginger root, a small white bowl of dark brown sugar, a small white bowl of bright yellow pineapple juice, two fresh whole limes, fresh thyme sprigs, whole allspice berries, fresh bay leaves, a small white bowl of ground nutmeg, kosher salt crystals in a small white bowl, whole black peppercorns, ground cloves in a small white bowl, a small white bowl of reduced-sodium soy sauce, raw bone-in skin-on chicken breasts and thighs arranged neatly, a small white bowl of ketchup, a small white bowl with neutral cooking oil, and fresh lime wedges, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Scotch bonnet peppers or habanero chiles: The key source of authentic Jamaican heat and flavor in the marinade.
Scallions: Adds a subtle onion flavor and freshness; also used for garnish to brighten the dish.
Garlic cloves: Essential savory depth that complements the spicy peppers.
Ginger: Gives the marinade a warm, peppery bite and enhances overall complexity.
Dark brown sugar: Balances the heat with a rich sweetness and helps create a caramelized crust on the grill.
Pineapple juice (optional): Adds fruity sweetness and tenderizes the chicken further.
Lime juice: Provides essential acidity to brighten and balance the flavors.
Thyme sprigs: Classic Caribbean herb that brings an earthy, aromatic note.
Allspice berries or ground allspice: The signature warm spice in jerk seasoning, evoking cinnamon and clove flavors.
Bay leaves: Adds subtle herbal complexity to the marinade.
Ground nutmeg: Adds warmth and depth without overpowering.
Kosher salt: For seasoning and enhancing the other flavors.
Black peppercorns: Adds a subtle heat and spice complexity.
Ground cloves: Brings an aromatic bite that complements the other warm spices.
Reduced-sodium soy sauce: Adds umami richness and deepens the marinade’s color; some goes into the sauce for basting.
Chicken breasts and/or thighs: Skin-on pieces are perfect here to stay juicy and get that delicious charred skin.
Ketchup (optional): Used in the basting sauce to add a tangy glaze and help caramelize the chicken.
Neutral oil: For brushing the grill to prevent sticking.
Lime wedges: Served on the side to squeeze over the grilled chicken for a fresh pop of citrus.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Jamaican Jerk Chicken Recipe is how adaptable it is to your taste buds and lifestyle. Whether you like it fiery hot or prefer to dial back the heat, there’s room to make this classic Caribbean dish your own.

Variation: If you’re looking to tame the heat but still want that authentic jerk flavor, try using fewer Scotch bonnet peppers or substitute them with milder chili peppers like Anaheim or poblano. I’ve done this when cooking for family members who can’t handle the heat, and it still packs plenty of punch and aroma.
Variation: For a smoky twist without a grill, I sometimes finish the chicken under the broiler after marinating and searing it in a hot pan. This method replicates the charred crust beautifully when a grill isn’t available.
Variation: Want a bright, tangier finish? Add extra lime juice or serve with a fresh mango salsa. The sweetness complements the spice perfectly and adds a refreshing balance.
Variation: For a lighter twist, swap chicken thighs for boneless, skinless breasts, but be sure to watch the grilling time closely since they cook faster and can dry out.

Step-by-Step: How I Make Jamaican Jerk Chicken Recipe

The image shows three grilled chicken pieces on a black ridged pan. The chicken has a golden-brown crispy skin with a layer of green sauce being brushed on one piece by a silicone brush held by a woman's hand. The sauce looks textured and thick, covering the top part of the chicken leg. In the background, two red silicone-tipped tongs rest on a white marbled surface. The scene focuses closely on the chicken and the brush, highlighting the sizzling texture and color contrast. photo taken with an iphone --ar 2:3 --v 7

Step 1: Blend the Bold Marinade

Start by gathering all your vibrant ingredients: Scotch bonnet peppers, scallions, garlic, ginger, and the fragrant spices. Toss everything into your blender along with the dark brown sugar, lime juice, thyme, and soy sauce. Blend until you get a smooth, vibrant mixture that smells intoxicatingly spicy and fresh. Pro tip: reserve half a cup of this marinade before you coat the chicken. This reserved sauce will be perfect for serving alongside the chicken for an extra burst of flavor later.

Step 2: Overnight Flavor Infusion

Place the chicken in a large bowl and pour the marinade over it, making sure to rub that delicious mixture under the skin where the magic happens. Cover it tightly and refrigerate for at least 12 hours, or overnight. This long marinating time allows those strong Caribbean flavors to deeply penetrate the chicken, making every bite tender and packed with spice.

Step 3: Prep Your Grill for a Perfect Sear

When you’re ready to cook, start by mixing together the ketchup and soy sauce to create a tangy basting sauce (optional, but trust me, it adds a lovely glaze). Preheat your grill on high heat for about 5 minutes. Using tongs and a paper towel dipped in neutral oil, carefully brush the grill grates to prevent sticking—do it twice about 30 seconds apart for a nice non-stick surface that will give you those classic char marks.

Step 4: Grill to Juicy Perfection

Turn your heat down to low and place the chicken skin-side down on the grill. Cover it, and let it cook for 10 to 12 minutes until the skin turns a beautiful golden brown with enticingly charred edges. Flip the chicken over and cook for an additional 3 minutes covered. Then flip back so skin is up, brush with the ketchup-soy basting sauce, cover again, and grill for about 3 more minutes or until an instant-read thermometer registers 165°F at the thickest part. Keep a close eye on white meat and boneless pieces—they cook faster and can dry out if overcooked.

Step 5: Serve with Flair and Flavor

Transfer the grilled chicken to a serving platter and sprinkle generously with freshly sliced scallions. Serve it alongside the reserved marinade (remember, this is a dipping sauce, not for cooking) and plenty of lime wedges. The juice adds brightness to every spicy, smoky bite, making this Jamaican Jerk Chicken a true Caribbean feast at your table.

Top Tip

Mastering the Jamaican Jerk Chicken Recipe is all about balance—getting that perfect spicy kick along with a smoky, tender finish. These tips will help you avoid common pitfalls and bring the vibrant flavors of the Caribbean straight to your grill.

Marinate Overnight: I’ve found that letting the chicken soak in the marinade for at least 12 hours deepens the flavor and keeps the meat juicy and tender.
Handle Scotch Bonnet With Care: These peppers pack serious heat. Wearing gloves while handling them and removing the seeds is key to controlling spiciness to your liking.
Oil Your Grill Grates Well: Brushing the grates twice with neutral oil prevents sticking and helps achieve that beautiful charred crust without tearing the skin.
Don’t Rush the Grill: Lowering the heat after initial searing lets the chicken cook through evenly, avoiding burnt skin and undercooked meat inside.

How to Serve Jamaican Jerk Chicken Recipe

The image shows a white plate filled with two main layers: on the left side, there are three pieces of grilled chicken with a golden brown color, some dark char marks, and a slightly shiny, textured surface with small bits of green herbs on top; on the right side, there is a pile of white rice mixed with small red beans, with some grains lightly sticking together, creating a soft texture. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh sliced scallions scattered over the top add a crisp, oniony brightness that complements the smoky heat. Don’t skip the lime wedges—squeezing fresh lime juice over the chicken at the table brings a zesty lift that balances the spices beautifully.

Side Dishes

For an authentic Caribbean feast, serve your Jamaican Jerk Chicken with classics like fluffy rice and peas (a fragrant rice cooked with kidney beans and coconut milk) and sautéed callaloo or collard greens. Sweet fried plantains add a wonderful contrast, while a simple mango salsa brightens the plate with fresh, tropical fruit.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover jerk chicken in an airtight container in the refrigerator. It will stay flavorful and safe to eat for up to 3 days. Be sure to keep any reserved marinade separate and only use as a dipping sauce, as it was not cooked.

Freezing

Jerk chicken freezes beautifully! Wrap portions tightly in plastic wrap or place in freezer-safe containers. Freeze for up to 2 months. To thaw, move to the fridge overnight for the best texture.

Reheating

To reheat, gently warm the chicken in a preheated oven at 325°F (160°C) until heated through, about 10–15 minutes depending on piece thickness. This helps retain moisture and preserve that smoky char. Avoid microwaving if you want crisp skin.

Frequently Asked Questions:

Can I make this Jamaican Jerk Chicken Recipe without Scotch bonnet peppers?

Yes! While Scotch bonnet peppers deliver authentic heat, you can substitute habanero peppers or a milder chili to suit your spice tolerance. Adjust the quantity accordingly to keep flavors balanced.

Is it necessary to marinate the chicken overnight?

Overnight marination is highly recommended to allow the spices and aromatics to deeply infuse the chicken, producing the signature bold jerk flavor and tender texture.

How do I know when the chicken is properly cooked?

Use an instant-read thermometer inserted into the thickest part of the chicken; it should read 165°F (74°C). The skin should be golden and slightly charred for best texture and flavor.

Can I cook Jamaican Jerk Chicken indoors without a grill?

Absolutely! Use a grill pan over high heat or broil in the oven while watching closely to achieve similar charring. Just be careful not to overcook or burn the marinade sugars.

Final Thoughts

Making this Jamaican Jerk Chicken Recipe at home is truly a rewarding experience—its bold flavors and inviting aroma transport you straight to the Caribbean. With a little patience and care, you’ll have a dish that’s spicy, smoky, and utterly delicious. Whether it’s a summer cookout or a cozy dinner, this recipe is sure to become a favorite in your repertoire. So fire up your grill, gather your ingredients, and enjoy the vibrant tastes of Jamaica with every bite!