Jamaican Jerk Chicken Recipe
When the islands are calling, this flavorful, spicy Jamaican jerk chicken will make you think you're on a tropical vacation! In about 15 minutes, you can throw together this homemade jerk marinade and take care of most of the hands-on preparation ahead of time for easy entertaining.
How to Make the Best Jamaican Jerk Chicken
Jamaican jerk chicken is a vibrant, spicy dish that brings the bold flavors of the Caribbean straight to your table. This recipe features a complex homemade jerk marinade bursting with warm spices, tropical fruit, and plenty of heat. The combination of allspice, five-spice powder, and scotch bonnet peppers creates that signature jerk flavor that’s irresistibly aromatic and deeply satisfying.
What makes this dish so appealing is how little hands-on time you actually need. In just 15 minutes, you can prepare the marinade and coat the chicken, letting the flavors meld together while you prepare the rest of your meal. The marinade does the heavy lifting, penetrating the meat with layers of flavor from ginger, garlic, lime, and rum that make every bite incredibly delicious.
Whether you grill or roast your chicken, you’ll end up with succulent, flavorful meat with perfectly caramelized skin. This crowd-pleasing main dish is perfect for casual entertaining and pairs beautifully with rice and beans, grilled vegetables, or tropical fruit sides.
Jamaican Jerk Chicken
When the islands are calling, this flavorful, spicy Jamaican jerk chicken will make you think you're on a tropical vacation! In about 15 minutes, you can throw together this homemade jerk marinade and take care of most of the hands-on preparation ahead of time for easy entertaining.
Ingredients
Jerk Marinade
Chicken
Instructions
Prepare the Marinade
- Combine habanero peppers, yellow onion, green onions, ginger, and garlic cloves in a food processor.
- Add dark brown sugar, allspice, five-spice powder, ground pepper, nutmeg, cinnamon, salt, and cloves.
- Add soy sauce, rum, lime juice, and olive oil.
- Process until smooth to create the jerk marinade.
Marinate the Chicken
- Place chicken pieces in a large bowl or resealable bag.
- Pour the jerk marinade over the chicken, ensuring all pieces are well coated.
- Cover and refrigerate for at least 2-4 hours, or up to overnight for deeper flavor.
Grilling
- Preheat grill to medium-high heat.
- Remove chicken from marinade, allowing excess to drip off.
- Grill chicken for 20-25 minutes per side until internal temperature reaches 165°F and skin is charred.
Oven Roasting
- Preheat oven to 425°F.
- Place marinated chicken on a lined baking sheet.
- Roast for 40-45 minutes until internal temperature reaches 165°F and skin is caramelized.
Notes
- For a milder spice level, remove some seeds from the habanero peppers.
- The marinade can be prepared up to 2 days in advance.
- Both grilling and oven roasting yield delicious results—choose based on your preference and available equipment.