Jamaican Jerk Chicken – This recipe’s balance of heat and sweetness is sheer perfection! It’s what makes this dish one of my family’s favorite dinners. The bold flavors of this tender, juicy chicken smothered in Jamaican jerk marinade will have you (and your entire family) hooked after just one bite. I guarantee it! 😋
Who doesn’t love a little island flavor to spice up their weekly meal routine? I know I do! And this generously seasoned grilled jerk chicken ticks all the boxes for vibrant Jamaican food. With layers upon layers of flavor – from the spicy peppers and warm cinnamon to the zing of the ginger and the umami of the soy sauce – this is one dish you’ll stop to savor.
Plus, grilled chicken. Need I say more? I don’t, but I will. 😂I love oven-baked and fried chicken just as much as the next chicken lover, but there’s just something about grilled food. That smokey char atop the juicy meat is pretty much unbeatable.
How to Make the Best Jamaican Jerk Chicken Marinade
As with many traditional recipes, there’s no single “right way” to make a jerk chicken marinade. Every Nani or Nana has her recipe, and, of course, I’ve got mine. But here’s why I think my jerk chicken marinade is top-notch:
- 🌿 Fresh ingredients make for a flavor explosion! We aren’t just using dry spices here, my friend. Several fresh herbs and spices are involved, which really ups the flavor ante.
- 🧑🍳 Perfectly balanced spices. I’ve tried about a million ways to make a jerk chicken marinade before settling on this one as the perfect balance of sweet, savory, and spicy. I’ve done all the legwork, so you can simply whip it up and enjoy!
- 🤫 A top secret ingredient, which I’ll reveal later in this post. 😉
Recipe Ingredients
- Chicken – A whole chicken goes into this recipe, but this recipe is so delicious a family of four can devour the entire chicken in one sitting. Cut it up into 10 pieces, or use 10 pieces of your preferred chicken cuts.
- Dry Spices – Homemade jerk seasoning (the dry kind), onion and garlic powder, and a little S&P get rubbed onto the chicken before we douse it with the wet marinade.
- Jerk Marinade – Here’s where things really get flavorful! Blended herbs, including fresh thyme, garlic, green onion, habanero peppers, and ginger, mix with soy sauce, brown sugar, a few warm spices like allspice, and (🚨secret ingredient alert!) pineapple juice come together for an authentic flavor explosion!
How to Make Jamaican Jerk Chicken
Marinate the Chicken
- Prep Chicken – Trim chicken of excess fat and pat dry with a cloth or paper napkin.
- Season – Rub the chicken with salt and freshly ground pepper, jerk seasoning, garlic, and onion powder. Set aside while you make the wet marinade.
- Start Marinade – In a food processor or blender, combine the following: thyme, green onions, garlic, ginger, and habanero pepper. Pulse for about 30 seconds until blended.
- Marinate – Mix the soy sauce, brown sugar, allspice, cinnamon, nutmeg, chicken bouillon, and water or pineapple juice and pour it over the chicken.
- Spice it Up – Then, add the blended herbs and seasonings to complete the jerk marinade.
- Chill – After drenching the chicken with jerk marinade, refrigerate it in a Ziplock bag for at least 3 hours, preferably overnight.
Grill the Jerk Chicken
- Prep Grill – Oil your grill lightly and heat it to a medium-high temperature.
- Drain Chicken – Next, remove the chicken from the jerk marinade and place it on the grill. Reserve the remaining marinade.
- Grill It – Cook the chicken on the prepared grill for 12-20 minutes until juices run clear and each piece has an internal temperature of 165℉/75℃, turning often to optimize cooking and browning.
- Make Jerk Sauce – Simmer the remaining marinade from the chicken in a small saucepan for about 7 minutes.
- Serve the sauce with the chicken or alongside plantains.
Recipe Variations
- No grill? No problem. Broil or roast your jerk chicken instead. Just make sure you do it using a hot oven. Around 425℉/220℃ should do the trick.
- Skip the spicy (if you must 😜). I love the spiciness of this recipe, but I know some people can’t do spicy foods or have little kids to think about. Just skip the habaneros if you need a mild version of this dish.
- Make it paleo-friendly. You can easily make this paleo by replacing the sugar with honey or coconut sugar.
Tips and Tricks
- Avoid touching the jerk blend with your hands because it is extremely spicy hot. It’s best to use gloves if possible.
- Marinate your chicken for 3-24 hours for the best-tasting Jerk Chicken. Just don’t forget about it in the back of your fridge. Marinating it for more than 2 days may make your chicken mushy because the acids of the marinade start to break down the fibers of the chicken. 😬
- Rub some jerk marinade underneath the chicken skin carefully to maximize the flavor.
Make-Ahead Instructions
IMO, the best way to make this ahead is to prep the marinade ahead of time, which is probably the most time-consuming part of this recipe. There’s nothing like Jamaican jerk chicken fresh off the grill y’all. You can make the marinade 4 days in advance, mixing all the ingredients and storing them in an airtight container in the fridge. You can also freeze this jerk marinade for up to three months.
That said, you can definitely make the chicken a day or two ahead of time and reheat it. Then reheat the chicken in a baking dish and add a bit of water or chicken stock (just enough for a thin layer of liquid on the bottom).
Cover it to trap the steam and keep the chicken moist, and bake for 10-15 minutes at 350°F/177℃ or until internal temperature reaches 165°F/75℃. Remember that baking time will vary depending on the cut of the chicken you’re reheating. You can also reheat it in the microwave if pressed for time.
Serving and Storage Instructions
Serve Jamaican jerk chicken fresh off the grill for maximum tastiness, and drizzle it with extra jerk sauce, if you please.
Store leftover jerk chicken in an airtight container in the fridge for 3-5 days. Reheat it in the oven or microwave, as noted above in the make-ahead section. 👌
FAQs
Allspice, cinnamon, and nutmeg give jerk chicken a warm, earthy taste, but there’s a definite tang from the pineapple juice and ginger. You’ll also get a subtle sweetness from the brown sugar and a savory, smoky flavor from the grill. It’s complex, and it’s wonderful! 🤤
Yes! It’s definitely a good dish for anyone who loves recipes that bring the heat. It can be modified, though, if you prefer a milder dish.
Jerk marinade is usually a wet sauce you douse meats in before cooking. It usually involves blending fresh herbs and spices, but there are store-bought versions. However, there’s nothing like homemade. Jerk seasoning, on the other hand, is a dry spice rub that includes several different spices to get that classic Jamaican jerk flavor.
This dish is generally associated with Jamaica, but it’s popular all over the Caribbean. (Another reason why there are lots of recipe variations.)
What Goes With Jamaican Jerk Chicken
My all-time favorite sides for this authentic Jamaican jerk chicken recipe are coconut rice and fried plantains. Add a side of Caribbean coleslaw to get a little freshness in the mix.
As for drinks, try serving it with sorrel drink to cool down the heat from those habaneros. Or, if you feel more like having an adult beverage, a pina colada will do the trick.
More Jammin’ Jamaican Recipes to Try
Conclusion
Grab your grilling gear and prepare for an island experience like no other! 🏝️Do you have a secret sauce for your Jamaican jerk chicken? Share the love by spilling the beans in the comment section below. 😅
Watch How to Make It
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This blog post was originally published in July 2018 and has been updated with additional tips, new photos, and a video.
Jamaican Jerk Chicken
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Ingredients
Chicken Rub
- 1 whole chicken, cut into 10 pieces
- Salt and ground pepper, to taste
- 1 tablespoon (15g) jerk seasoning
- ½ tablespoon (5g) garlic powder
- 1 tablespoon (6g) onion powder
Jerk Marinade
- 2 sprigs fresh thyme
- 3 green onions, green and white parts chopped
- 6-8 cloves garlic, roughly chopped
- 1½ tablespoons (9g) fresh ginger, chopped
- 2-4 habanero peppers, chopped
- 1½ tablespoon (23ml) soy sauce
- 2-4 tablespoon (30-60g) brown sugar
- 2 tablespoons (12g) allspice, coarsely ground
- 1 tablespoon (8g) cinnamon
- ½ tablespoon (3.5g) nutmeg
- 1 tablespoon or 6g chicken bouillon powder (optional)
- ¼-½ cup (60-120ml) water or pineapple juice, adjust to a desired consistency
Instructions
- Trim chicken of excess fat and pat dry with a cloth or paper napkin.
- Rub with salt and freshly ground pepper, jerk seasoning, garlic, and onion powder. Set aside while you make the marinade.
- In a food processor or blender, combine the following: thyme, green onions, garlic, ginger, and habanero pepper. Pulse for about 30 seconds until blended.
- Marinate the chicken in soy sauce, brown sugar, allspice, cinnamon, nutmeg, chicken bouillon, and water or pineapple juice. Then add the blended herbs and seasonings to complete the jerk marinade.Note: You can combine and blend all the ingredients at once, especially when making the jerk marinade ahead of time—no need to separate the soy sauce mixture.
- Drench the chicken with jerk marinade, place in a ziplock bag, and refrigerate for at least 3 hours, preferably overnight. Avoid touching the jerk blend with your hands because it is extremely spicy hot. So it's best to use gloves if possible.
- When ready to grill, remove the chicken from the jerk marinade and place it on the lightly oiled, preheated grill (medium to high). Reserve the remaining marinade.
- Cook chicken on the grill for 15-20 minutes until juices run clear and the internal temperature is 165℉/75℃, turning often to optimize cooking and browning. You may also broil or roast the chicken in a hot oven (425℉/220℃).
- In a small saucepan, simmer the remaining marinade, including the chicken marinade, for about 7 minutes. Serve with the chicken or mix it with the plantains before serving.
Tips & Notes:
- Dried seasonings, like onion and garlic powders, are best for chicken rubs for better absorption of flavors.
- Use fresh ingredients to make the jerk marinade for an authentic Caribbean taste.
- Skip the habanero peppers to make it more kid-friendly.
- Marinate your chicken for at least 3 hours and up to 24 hours for the best-tasting jerk chicken. Marinating it for more than 2 days may make your chicken mushy because the acids of the marinade will start to break down the fibers of the chicken.
- Rub some jerk marinade underneath the chicken skin carefully to maximize the flavor.
- When grilling, do not rely on the cooking time and temperature alone. Be sure not to leave the chicken, and always keep an eye on it to prevent burning it.
- Remember to wear gloves when cutting chili peppers like habanero and scotch bonnet peppers.
- You can easily make this paleo by omitting the sugar and using honey or coconut sugar instead.
- Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary significantly based on the products used.
Andrew says
I love your Jerk Chicken recipe. Jerk is probably the best thing you can do to chicken.
Allen Mitchell says
Will the jerk seasoning and marinade work for shrimp?
Immaculate Bites says
I haven’t tried it yet, Allen, but it should work. Just don’t over marinate the shrimp and make sure it’s peeled. Let me know how it turns out 🙂
Anastasia says
I made this for my best friend from Jamaica for a Caribbean themed birthday dinner I threw her and she said this was like her grandmothers recipe! That made me so happy and I loved it so much too, I make the jerk seasoning from Imma in bulk with dried herbs and spices and will make this twice a month. I go to Costco to get the organic whole chickens, freeze one then cook one at a time after marinating them for the whole 4 days! I definitely make sure to get the marinade and spices inside the skin. Normally, I will spatchcock the chicken so all of the skin gets crispy. It’s amazing during on the grill but if I bake it, I broil the chicken on high the last minute after patting a little butter on the top. I serve this with fried plantains and coconut rice. Perfection!
Immaculate Bites says
Another awesome message, Anastasia. Thank you for sharing 🙂
Melisa says
It tasted ok but idk mine cane out kind of bitter and I added less cinnamon and nutmeg than the recipe even called for.. but it tasted like that was what was bitter. Not sure what went wrong.
Immaculate Bites says
Sorry it came out bitter for you, Melissa! Hmm… maybe the cinnamon and nutmeg didn’t blend well? Hopefully when you try next time, it turns out great. Try to make sure to blend it well or lessen it. Keep me updated 🙂 Thank you for your comment!
Justine says
I made this chicken for my birthday and it was excellent! I live in an apartment, so I don’t have a bbq. I spatchcocked a whole chicken and broiled at 450° for around 50 minutes with the marinade in the pan. The marinade browned slightly and I used it as a sauce. It gave the chicken an excellent smokey flavor. I also substituted one habanero for a seeded jalapeno, because my friends are weak. 10/10 would make for my birthday again.
Carlos says
My chicken was a disaster. I used boneless thighs. Chicken turned to mush. Seems like the marinade turned it into mush. Note to self never used boneless chicken. I was so thrilled because I made the rice and beans and the coleslaw 🙁
ImmaculateBites says
So sorry it didn’t work out well for you. Make sure you oil your grill well enough so the chicken doesn’t stick to it.
Joel says
Did you include the pineapple juice? It is too enzymatic and not good for long marinades. I would add the Pineapple juice to the basting portion of the jerk marinade
James Gayle says
I gave the boneless chicken thighs a try and marinated it for 8 hours. I put them on the grill with a little oil, the jerk chicken came out just fine!
Thank you for your recipes immaculate bites, they have been very helpful!
Imma Adamu says
Thank you so much for the feedback, James!
I’m glad that you’re enjoying the recipes. Happy cooking!
Ronni says
I have made this recipe three times already! This has become a family favorite, I did keep out the habanero peppers but I followed the recipe to a T and it’s delicious every time.. I double up on the recipe so have more sauce left over
ImmaculateBites says
Awesome!!! This is a family favorite too! Glad you love it, Ronni :).
Ben Docwra says
Absolutely awesome recipe and great instructions! It was my first time ever making jerk chicken and it went down a treat!
Thank you! X
ImmaculateBites says
Glad to hear it worked out well. Thanks
harsh mehra says
very nyc
Lewis says
Hey do you have a recipe for jerk gravy to go with this
ImmaculateBites says
Sorry I don’t have one at the moment.
Ray says
Use the excess marinade for gravy. Simmer it it will thicken
Ray says
Or add pineapple juice
If for adults add rum
If you need to think it out
ImmaculateBites says
Hi Ray, Thanks for sharing
Astrid says
This. Was. FABULOUS!!
Made a special dinner for my son who came home from college for the weekend. Served it with your rice and red beans and Caribbean coleslaw. What an incredible feast!! His eyes were so big when he tasted the sauce on the meat!
We felt as if we were back on Grand Cayman. So very delicious- thank you so very much for sharing!!!
imma africanbites says
So happy to read this, Astrid. Thank you for trying out my recipes and sharing it with your loved ones.
Robert Rountree says
I am trying your recipe this weekend with a twist. Using it on a Boston butt of lamb and with rum for the liquid. Going to marinate a couple days and slow smoke on Monday to shred and serve on Johnny cakes. As a new resident in the Caribbean, I am loving exploring the different flavors! Thank you
Amoani says
Delicious! My family and I loved the chicken.
imma africanbites says
Awesome! Thank you for letting me know.
Paul Jasper says
I use a half cup of olive oil to get the marinade liquefied and more apt to stuck to the chicken. Also its MUCH better if you slow cook on mesquite kingsford. This is a lot of work but it’s well worth it. You have to get quite a few coals going and regulate the vents to keep temp low but not go out.
ImmaculateBites says
Awesome! Thanks for the tip and feedback.
Bob C says
Paul is correct, the marinade need more liquid, as written it is more on a paste and cannot be used as a sauce on finished product. I used some oil and a some dark rum. Still pretty thick so may add chicken broth next time.
verify the recipe to insure a liquid ingredient isn’t missing
ImmaculateBites says
I have updated recipe . Thanks bob.
Andrea says
I had to try this recipe, and since the weather was unseasonably warm for December, I went outside and fired up the grill. I followed the instructions exactly and my children and grandchildren wAs shocked! They eat jerk chicken all the time from someone else and they said this one was incredible!! I was so happy and the pot was gone in no time! I am so excited to be cooking something new, thanks to you, I can’t wait to make the pineapple cake you posted.
imma africanbites says
Yaaay! I always love it when kids dig in my recipes. Glad it all turned out well for you, Andrea and I hope the kids left some for you. 😉 Happy New Year!