Jerk Chicken

Of all the many ways to cook chicken, Jamaican jerk chicken is among my absolute favorites. This iconic traditional Jamaican dish is brimming with flavor from a medley of fragrant spices and herbs combined with soy sauce, fiery Scotch bonnet pepper and brown sugar. It’s a stellar excuse to fire up your grill.

Jerk chicken is an easy dinner idea regardless of your skill level in the kitchen. Throw together the marinade, add the chicken, and sit back while the marinade magic happens. Once the meat absorbs all the flavor, pop it on the grill. If you’re not confident in your grilling skills, jerk chicken tastes just as mouthwateringly delicious baked in the oven and served with rice and peas (Jamaica’s version of rice and beans).

What is jerk chicken?

The jerk technique and unique combination of ingredients hails from Jamaica. While the specifics can look different depending on the recipe, jerk marinades almost always include allspice and Scotch bonnets. Jerk seasoning can be a dry rub recipe or a wet marinade, either of which can perfectly combine spicy, sweet, savory and smoky. In Jamaica, folks typically poke holes into the meat so the marinade can really get in and flavor the meat from the inside out (I highly recommend it, too). Chicken is the most common, but you can also jerk fish, shrimp, goat, beef and pork.

Jerk Chicken Ingredients

• Chicken: For this jerk recipe, we like bone-in, skin-on chicken thighs, since the rich dark meat perfectly complements the bold flavors. Alternatively, you can use chicken breasts, wings (hello, killer game-day potluck recipe), drumsticks, spatchcocked chicken or a whole roasted bird.
• Scotch bonnet pepper: The fiery Scotch bonnet pepper is the traditional type of pepper used in Jamaican jerk chicken. Clocking in between 100,000 and 325,000 Scoville heat units, it brings all the heat—even with the seeds and ribs removed (remember to wear gloves!).
• Garlic: Garlic lovers rejoice! This jerk chicken recipe calls for six cloves of the good stuff with room for extra.
• Soy sauce: A generous splash of soy sauce introduces a salty umami layer to jerk chicken and helps cut the intensity of the Scotch bonnet.
• Spices: If you’re like me and are forever collecting spices, you probably have everything you need to make jerk chicken in your cupboard. Warming spices like ginger, cinnamon, nutmeg, paprika and especially allspice are common in jerk seasonings, as are thyme, cayenne and pepper. We also add onion powder for a little extra flavor.
• Sugar: Brown sugar adds a sweetness that tempers some of the heat in this recipe while adding a subtle molasses note. Use dark brown sugar for extra molasses flavor.

Directions

Step 1: Marinate the chicken

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In a large glass bowl, combine the Scotch bonnet, garlic, soy sauce, sugar, paprika, ginger, allspice, salt, onion powder, pepper, thyme, cinnamon, nutmeg and cayenne pepper.

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Add the chicken and toss to coat it in the marinade. Cover and refrigerate it for at least one hour or overnight.

Editor’s Tip: Before marinating, put a few slashes in the skin of each piece of chicken. That way, the jerk spice gets into every layer.

Step 2: Grill the chicken

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Preheat the grill to medium heat. Cover and grill the chicken over indirect medium heat for 30 to 40 minutes or until the internal temperature of the chicken thighs reaches 170 to 175°F.

Editor’s Tip: To get a little extra char, move the chicken thighs to direct heat for two to three minutes before removing them from the grill.

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Jerk Chicken Variations

• Toss in green onions: With a fresher profile than a standard onion, green onions add flavor and a great pop of color to recipes. I add chopped scallions them to the marinade and then sprinkle them over the grilled jerk chicken before serving.
• Add fruit: Lime, orange or a combo of the two brings a zesty pucker to jerk chicken marinade. Fresh pineapple or papaya add a tropical flair. I like fresh juice for these jerk chicken variations, but store-bought options are great for saving time. Take note: When using acidic ingredients in your marinade mix, marinate the chicken for no longer than a few hours.
• Use vinegar: Vinegar is another way to add tanginess to the marinade. Try white vinegar or apple cider vinegar.

How to Store Jerk Chicken

Allow the chicken to cool before storing it for later. Leftover jerk chicken lasts three to four days in an airtight container in the fridge.

Can you freeze jerk chicken?

You have two options here. You can freeze uncooked chicken with the marinade for up to three months. Once you’re ready to cook, the marinade will work its magic as it thaws overnight. Alternatively, you can pop cooked jerk chicken in a freezer-safe container and enjoy it within three months.

How do you reheat jerk chicken?

The oven is your best bet for perfectly reheated jerk chicken. Put the chicken in a baking dish and wrap it with foil. Bake at 325° for 15 to 20 minutes until the chicken is warm. You can also reheat it in an air fryer for several minutes at 400°.

Jerk Chicken Tips

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How long should you marinate jerk chicken?

Marinate the chicken for at least one hour and up to 24 hours. The longer you marinate, the more flavor the meat will soak up. Of course, you can overdo it, especially if you’re mixing citrus into the marinade. Citrus can “cook” meat, which is great for something like ceviche, but it will give chicken an unpleasant mealy texture. If you add lime, pineapple or orange juice to the marinade, don’t let it sit for more than three hours.

Can you bake jerk chicken?

Baking is actually my go-to method for making a batch of jerk chicken. Preheat your oven to 375° and bake the chicken thighs for 40 to 45 minutes, or until they reach an internal temperature of 170 to 175°F on your instant-read meat thermometer.

What do you serve with jerk chicken?

Aromatic, spicy Jamaican rice and peas (made with pigeon peas or kidney eans) is the classic side for all things jerk—chicken, fish, goat, you name it. If you want to balance out the fiery heat of the marinade, try sweet coconut rice instead. Try traditional vegetable sides like callaloo and air-fryer plantains, or bake a batch of Jamaican coco bread.