Go Back

Jamaican Jerk Chicken

This jerk chicken recipe is a succulent, tropical treat. You'll love the heat and flavor of this fiery marinade.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2325.4 kcal

Equipment

  • 1 Medium Bowl For marinating the chicken.
  • 1 Blender Essential for creating a smooth, emulsified marinade.
  • 1 Outdoor Grill For authentic smoky flavor and proper cooking.
  • 1 Basting Brush For even application of reserved marinade during grilling.
  • 1 Instant-Read Thermometer Crucial for ensuring safe internal temperature of chicken.

Ingredients
  

Main

  • 6 skinless boneless chicken breast halves - cut into chunks
  • 1 cup water
  • 4 limes juiced
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground allspice
  • 2 teaspoons dried thyme
  • 1 ½ teaspoons ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 2 onions chopped
  • 1 ½ cups chopped green onions
  • 2 habanero peppers chopped
  • 6 cloves garlic chopped

Instructions
 

  • Place chicken in a medium bowl. Cover with water and lime juice. Set aside.
  • Place oil, allspice, thyme, black pepper, salt, brown sugar, ginger, and nutmeg in a blender; blend until well combined. Add onions, green onions, habanero peppers, and garlic; blend until almost smooth.
  • Pour most of the blended marinade mixture into the bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Stir chicken until well coated. Cover the bowl and marinate in the refrigerator for at least 2 hours.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook chicken slowly on the preheated grill, turning frequently and basting often with reserved marinade mixture, until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). Chef Mo

Notes

For a deeper, more complex flavor, consider marinating the chicken for at least 8 hours, or ideally overnight. Habanero peppers pack significant heat; handle them with gloves and adjust quantity to suit your guests' tolerance. For the most authentic jerk flavor, incorporate pimento wood chips into your grill set-up for a smoky aroma. While boneless breasts are convenient, bone-in, skin-on chicken thighs or legs will yield a juicier, more flavorful result, benefiting from the fat rendering during cooking. Monitor the grill heat closely to prevent the marinade's sugars from burning while ensuring the chicken cooks through.