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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 To create the smooth marinade
  • 1 Outdoor Grill For cooking the jerk chicken
  • 1 Tongs For turning chicken on the grill
  • 1 Instant-Read Thermometer To ensure chicken is cooked to a safe internal temperature

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

To elevate this jerk chicken, consider using fresh Scotch bonnet peppers instead of habaneros for authentic flavor, adjusting quantity to desired heat. For a richer, juicier result, opt for bone-in, skin-on chicken thighs, adjusting cooking time accordingly. Score the chicken deeply before marinating to allow the flavors to penetrate thoroughly. Grill using a two-zone method (direct and indirect heat) to achieve a beautiful char without burning the sugars in the marinade, finishing over indirect heat to ensure even cooking to 165°F (74°C). Always allow the chicken to rest for 5-10 minutes after grilling to redistribute juices, keeping it succulent.