Jerk Chicken Recipe – This dish with a spicy edge, called jerk chicken, is found in Jamaican cuisine. Nicely seasoned allspice, thyme, garlic, ginger, and Scotch bonnet peppers form the marinade for the chicken. After that, the chicken is grilled or baked until its middle remains juicy and the outside turns crispy. Because of its smoky and spicy taste, it is different from other meats.
People usually pair jerk chicken with rice, beans, or some fresh vegetables. If you like food with a noticeable kick, with exciting and strong flavors, Mexican food is a perfect match for you. This is suitable for parties or when you’re having dinner at home.
Jerk Chicken Recipe
Jerk chicken. Just hearing the name makes you imagine clear sunny beaches, steady reggae tunes, and the scrumptious smell of perfect food. Jamaican food lovers believe that this staple is more than something to eat; it mirrors Jamaica’s history and multi-ethnic background. Because some slaves fled to the Blue Mountains before freedom was granted, they used jerk cooking to preserve meat by slowly stir-frying it over pimento wood fires with special spices. These days, the dish has grown from its roots into an international phenomenon.
Jerk Chicken Recipe
Equipment
- 1 Large mixing bowl or resealable bag for marinating
- 1 Sharp knife
- 1 Cutting board
- 1 Gloves
- 1 Grill oven, or smoker
- 1 Tongs
- 1 Instant-read meat thermometer
Ingredients
- 6 pieces Chicken
- 8 Scallions
- 1 medium Onion
- 4 Garlic
- 1 inch Ginger
- 2 Habanero or Scotch Bonnet Peppers
- 4 tbsp Soy Sauce
- 2 tbsp Brown Sugar
- 1 tbsp Allspice
- 2 tbsp Thyme
- ½ tbsp Cinnamon
- ½ tbsp Nutmeg
- ¼ tbsp Cloves
- 2 tbsp Lime Juice
- 2 tbsp Vegetable Oil
- 1 tbsp Salt
- 1 tbsp Black Pepper
Instructions
- Before cooking, clean and squeeze off all the moisture from the chicken pieces. Making shallow marks will allow marinade to easily reach the inside of the meat.Make Marinade:
- To avoid any problems, put on a pair of gloves to handle Scotch bonnet peppers.In a rough manner, cut Scotch bonnets, onion, scallions, garlic, and ginger into pieces.In a blender or food processor, put your chopped aromatics along with fresh thyme, ground allspice, black pepper, salt, cinnamon, nutmeg, apple cider vinegar, soy sauce, brown sugar/molasses, olive oil, and lime juice.
- Keep mixing until you obtain a smooth paste.Put the chicken in a bowl or in a bag. Massage the marinade into the meat by coating it well. Try to leave the soup in the fridge for 4 hours minimum, but for best results allow it to chill for 12 to 24 hours.
- You can prepare chicken by grilling it or placing it in the oven.Pretreat the grill to medium-high: 375-400 degrees Fahrenheit. Brown the chicken skin-side down for 5 to 7 minutes, and after that move it to indirect heat.
- Cook the meat, covered, for 35-50 minutes, flipping it every now and then, until the inside has reached 165°F (74°C).Turn on the oven and let it preheat to a temperature of 400°F or 200°C. Put the chicken onto a wire rack that is placed on a baking sheet. Place in the oven for 30 minutes, then turn them over and bake an extra 20-30 minutes until the internal temperature is 165°F (74°C).
- Take out the chicken as soon as it’s cooked and allow it to rest for a few minutes before you serve.
Notes
Jerk ChickenNutrition
| Nutrient |
Amount Per Serving (Estimated)
|
| Calories | 380 |
| Total Fat | 24 – 28 g |
| Total Carbohydrate | 8 – 10 g |
| Protein | 38 – 45 g |
| Sodium | 600 – 800 mg |
Flavour Profile of Jerk Chicken Recipe
1. Pour and aromatic:
- Dominated by Allspice (Pimento), Thyme, Scalians, Garlic and Ginger.
2. Fierce heat:
- a significant heat from scotch bonnet chili, fruit heat.
3. Sweet and savory:
- Balance with brown sugar and beautiful with soy sauce.
4. Tangy & Bright:
- Picked by the acidity of vinegar and lime juice.
5. Smokey (often):
- A separate four and woody aroma from grilling, ideally with Pento Wood
FAQs
Question: Does Jerk Chicken “Jerk”?
A: The signature “jerk” taste comes from unique marinade, which prominently includes olspi (Pemento) and Scotch Bonton Papers, as well as other major aroma such as thyme, ginger, garlic and scalians. Traditionally, the method of cooking on Pento Wood also contributes to a different smokey taste.
Question: Jerk chicken is usually how spicy, and can I adjust heat?
A: Traditional jerk chicken is quite spicy due to Scotch bonnet papers. Yes, you can adjust the heat completely! For low spices, remove seeds and nerves from scotch bonnet, use less chili, or replace some chili such as habanero or even bell chili. For more heat, leave the seeds or add more chili/red chili flakes.
Question: How long should I marine chicken for the best taste?
A: While the minimum 4 hours is acceptable, for the deepest and most authentic taste, it is highly recommended to marinate the chicken for at least 12 hours, and ideally 24 hours (overnight). Long marriages allow complex spices to penetrate the meat completely.
Question: Can I make jerk chicken without grill or smoker?
A: Yes! While grilling (especially with Pento Wood) provides the most authentic smokey taste, you can achieve excellent results by baking jerk chicken in the oven. To finish a crisp in the oven, consider using a wire rack on a baking sheet and potentially browing for the last few minutes.
Question: What are the best side dishes to serve with jerk chicken?
A: Classic Jamaica side dishes that are perfectly complementary to jerk chicken include rice and peas (rice cooked with kidney beans and coconut milk), boiled collolu (a leafy green vegetable), fried plant, choleselav, or a fresh green salad.
Hi, I’m Lauren Kossack — the recipe creator, food lover, and storyteller behind Perfect Meal Recipes! I’m based in the charming town of Zionsville, Indiana, where I share my passion for cooking simple, delicious, and family-friendly meals.
What started as a love for home-cooked comfort food has grown into a space where I create and collect the kinds of recipes that bring people together — whether it’s a quick weeknight dinner, a hearty sandwich, or a sweet weekend treat.