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Jessica T. Brown

Classic Jamaican Jerk Chicken

A bold, spicy, and aromatic Jamaican jerk chicken marinated in a Scotch bonnet, citrus, and spice blend, then grilled or baked to juicy perfection.
Packed with protein and flavor, it’s a perfect weeknight dinner or weekend crowd-pleaser.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Jamaican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken cut into pieces (or preferred cuts)
  • 4 –6 Scotch bonnet peppers chopped
  • 1 small red onion chopped
  • 4 –6 garlic cloves chopped
  • 4 stalks scallions trimmed
  • ¼ cup soy sauce
  • ¼ cup white or apple cider vinegar
  • 2 tbsp olive oil
  • ¾ cup fresh orange juice juice of 1 large orange
  • Juice of ½ lime
  • 1 tbsp fresh grated ginger
  • 2 tbsp brown sugar
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp dried thyme or fresh
  • 1 tsp salt
  • 1 tbsp black pepper

Equipment

  • 1 Food Processor or Blender
  • 1 Large Mixing Bowl or Gallon-Size Ziploc Bag
  • 1 Pair of tongs
  • 1 Grill or Oven Tray
  • 1 Digital Meat Thermometer

Method
 

  1. Prepare the Marinade Base: Start by gathering all your marinade ingredients in one place.
    Place the chopped Scotch bonnet peppers, red onion, garlic cloves, and scallions into a high-powered food processor or blender.
    These fresh aromatics will form the backbone of your jerk seasoning.
  2. Build the Flavor Profile: To the processor, add the soy sauce for umami depth, vinegar for tang and tenderization, olive oil for richness, fresh orange juice for sweetness, lime juice for brightness, and grated ginger for a fresh, zesty kick.
    Sprinkle in the brown sugar, nutmeg, allspice, cinnamon, dried thyme, salt, and black pepper.
    This blend of warm spices and heat is what gives jerk chicken its signature complexity.
  3. Blend to Perfection: Secure the lid tightly and blend on high speed until the mixture becomes completely smooth and uniform in texture.
    Scrape down the sides once or twice to ensure no chunks of pepper or onion remain.
    The goal is a silky marinade that will evenly coat the chicken.
  4. Prep the Chicken for Marinating: Place your chicken pieces on a cutting board.
    Using the tip of a sharp knife, pierce small holes into the thickest parts of the meat.
    This step allows the marinade to penetrate deeper, ensuring every bite is flavorful and juicy.
  5. Apply and Seal the Marinade: Transfer the chicken to a large mixing bowl or a gallon-size resealable plastic bag.
    Pour the marinade over the chicken, making sure every piece is generously coated.
    Use clean hands or tongs to massage the marinade into the meat, getting it into every crevice and under the skin for maximum flavor absorption.
  6. Marinate for Deep Flavor: Cover the bowl tightly with plastic wrap or seal the bag, removing as much air as possible.
    Place in the refrigerator and allow the chicken to marinate for at least 2 hours.
    For the boldest, most intense flavor, let it rest overnight. This extended time allows the spices to fully infuse the meat.
  7. Prepare the Grill or Oven: If grilling, preheat your charcoal or gas grill to medium-high heat.
    Lightly oil the grates to prevent sticking.
    For baking, preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment for easy cleanup.
  8. Cook the Chicken to Perfection: For Grilling: Place the marinated chicken on the hot grates, skin side down first.
    Grill for 12–20 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) when tested with a digital thermometer.
    Adjust cooking times depending on the cut—legs and thighs may take longer than wings or breasts.
  9. For Baking: Arrange the chicken in a single layer on the prepared baking sheet.
    Bake for 35–40 minutes, flipping once halfway through, until the chicken is fully cooked and the skin is golden-brown and crisp.
  10. Rest and Serve: Once cooked, transfer the chicken to a clean plate or serving platter.
    Let it rest for 5 minutes to allow the juices to redistribute, ensuring tender and moist meat.
    Serve hot with your favorite sides like rice and peas, grilled vegetables, or fried plantains.
  11. Optional Step – Make a Finishing Sauce: If you want extra sauce, set aside a small portion of the marinade before adding it to the chicken.
    Transfer it to a saucepan, bring it to a boil, then simmer for 5 minutes to ensure it’s fully cooked.
    Drizzle over the finished chicken for added flavor and moisture.

Notes

  • Use fresh Scotch bonnet peppers for the most authentic heat and fruity aroma; adjust the number to suit your spice tolerance.
  • Marinating overnight gives the richest flavor, but even 2 hours will make a noticeable difference.
  • Always pierce the chicken pieces before marinating to help the seasoning soak into the meat.
  • A grill will add smoky authenticity, but baking is a great option for a quicker, low-mess meal.
  • For a milder heat profile, swap Scotch bonnets for habanero or even milder chili peppers.
  • Reserve a small portion of marinade before adding it to raw chicken if you plan to make a cooked finishing sauce.
  • Always cook chicken to an internal temperature of 165°F (74°C) for safe and juicy results.
  • Pair with cooling sides like coleslaw or coconut rice to balance the spice.