Name: Jamaican Jerk Chicken Recipe
Prep time: 12 h 20 min
Cook time: 18 min
Total time: 12 h 38 min
Cuisine: Jamaican
Ingredients: 4 Scotch bonnet peppers or habanero chiles, seeded; 1 bunch scallions, coarsely chopped, plus more sliced for serving; 12 garlic cloves, peeled; 1 (2 inch) piece ginger, peeled; 1/4 cup dark brown sugar; 1/4 cup pineapple juice (optional); Juice of 2 limes; 12 thyme sprigs; 12 allspice berries or 2 teaspoons ground allspice; 3 bay leaves; 2 teaspoons ground nutmeg; 1 1/2 teaspoons kosher salt; 1 teaspoon black peppercorns; 1 teaspoon ground cloves; 1/4 cup reduced-sodium soy sauce, plus 2 tablespoons for sauce (optional); 4 pounds boneless or bone-in, skin-on chicken breasts and/or thighs; 1/4 cup ketchup (optional); Neutral oil, for grill; Lime wedges, for serving

If you’re craving something with a sizzling kick and deep Caribbean flavor, this Jamaican Jerk Chicken Recipe is an absolute game-changer. It’s bold, spicy, and perfectly charred with juicy, tender meat inside—I promise it’s worth planning ahead for that all-important overnight marinating.

A white plate holds seven grilled chicken pieces with dark char marks and a reddish-brown glaze. Bright green lime wedges are placed among the chicken, adding a fresh touch. Thinly sliced green onions are scattered over the chicken, adding color contrast. On the right side of the plate, a wooden brush coated with dark reddish sauce is touching one piece of chicken. To the plate's right, a small white cup holds extra reddish sauce. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Jamaican Jerk Chicken Recipe
Top Tip
How to Serve Jamaican Jerk Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Jamaican Jerk Chicken Recipe

Why You'll Love This Recipe

I’ve made this jerk chicken more times than I can count, and every time it delivers that perfect balance of heat and herbal sweetness that just leaves you wanting more. If you love grilling and bold spices, this will quickly become your go-to weeknight or weekend crowd-pleaser.

Authentic Flavor: Made with traditional Scotch bonnet peppers and fresh herbs for a genuine Caribbean taste.
Overnight Marinating: Allows the spices to deeply penetrate, making the chicken incredibly tender and flavorful.
Grilled to Perfection: The charred exterior contrasts beautifully with the juicy interior.
Flexible & Easy: Works with boneless or bone-in chicken pieces and can be made on a grill or grill pan.

Ingredients & Why They Work

The soul of this Jamaican Jerk Chicken is in the marinade—a vibrant mix of fresh and dried spices, fiery peppers, and tangy lime. When shopping, try to get fresh Scotch bonnet peppers for that authentic heat, but habaneros are a solid stand-in. Also, fresh herbs like thyme and scallions really make a difference here.

Flat lay of four fresh red Scotch bonnet peppers, one bunch of bright green scallions with white bases, a cluster of twelve garlic cloves with papery skins, a small piece of knobby fresh ginger root, a mound of dark brown sugar, a small white bowl of golden pineapple juice, two halved limes showing juicy pulp, a handful of green thyme sprigs, a few shiny whole allspice berries, three dried bay leaves, a small heap of ground nutmeg powder, coarse kosher salt crystals, whole black peppercorns, ground cloves powder, a small white bowl with dark soy sauce, a few lime wedges with vibrant green rind, and four raw chicken thighs and breasts with skin on, all arranged symmetrically on simple white ceramic plates and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Scotch bonnet peppers or habanero chiles: Key for that fiery signature jerk spice level—seeding them tones down some of the heat if you prefer milder.
Scallions: Add freshness and a subtle onion flavor that brightens the marinade.
Garlic: Brings pungency and depth to balance the spice.
Ginger: Adds a warm, spicy zing that's classic in Caribbean cooking.
Dark brown sugar: Sweetens the marinade and helps create that beautiful caramelized crust on the grill.
Pineapple juice (optional): Provides a fruity sweetness and tenderizes the chicken further.
Limes (juice): Offers acidity that brightens and balances bold flavors.
Thyme sprigs: Woody herbaceousness that’s essential for authentic jerk seasoning.
Allspice berries or ground allspice: The warm spice that defines jerk seasoning’s unique aromatic profile.
Bay leaves: Introduce subtle herbal undertones in the marinade.
Ground nutmeg: Adds a hint of warmth and sweetness.
Kosher salt: Enhances all the flavors and helps the chicken retain moisture.
Black peppercorns: Adds sharpness and depth to the spice blend.
Ground cloves: Gives a sweet and earthy spice note that rounds out the marinade.
Reduced-sodium soy sauce: Provides umami and saltiness without overpowering the other flavors.
Chicken breasts and/or thighs: Your choice here; bone-in adds juiciness, while boneless is quicker to cook and easier to eat.
Ketchup (optional): Used in the basting sauce for a touch of tangy sweetness and color.
Neutral oil: For brushing the grill grates to prevent sticking and help achieve those perfect grill marks.
Lime wedges: For serving, adding a fresh burst of citrus at the table.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The great thing about this Jamaican Jerk Chicken Recipe is how versatile it can be—feel free to tailor the heat level, cooking method, or sides to suit your taste and lifestyle. Let your creativity take over and make this classic dish truly your own!

Variation: For a milder version, I sometimes reduce the Scotch bonnet peppers or swap them entirely for jalapeños. It tones down the heat without sacrificing that signature jerk flavor.
Vegetarian twist: Try using tofu or portobello mushrooms marinated in the same spicy jerk sauce—grilled to smoky perfection. It’s a crowd-pleaser for non-meat eaters at parties!
Seasonal flair: Add fresh pineapple chunks to the marinade for a juicy tropical sweetness that complements the spicy kick.
Different cooking methods: Don’t have a grill? No problem. A grill pan or even oven broiling works wonderfully to develop that char and caramelization.

Step-by-Step: How I Make Jamaican Jerk Chicken Recipe

The image shows a close-up of three pieces of grilled chicken legs in a black cast-iron grill pan. The piece in the front is being brushed with a green sauce using a light pink silicone brush held by a woman's hand from the right side. The chicken has a golden brown crispy skin with some darker char marks and patches of green sauce on top. The background features a white marbled surface and some red silicone-tipped tongs lying flat out of focus. The scene has warm lighting highlighting the texture and glossiness of the chicken and sauce. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Vibrant Marinade

Start by tossing those bold Scotch bonnet peppers (seeded for less heat if you prefer), scallions, garlic, fresh ginger, dark brown sugar, pineapple juice if you’re using it, zesty lime juice, thyme, allspice, bay leaves, nutmeg, kosher salt, peppercorns, cloves, and soy sauce into your blender. Blitz until you get a smooth, aromatic paste. Here’s a tip: reserve about half a cup of this marinade before you add the chicken—it’s perfect for serving alongside later as a dipping sauce!

Step 2: Marinate That Chicken Overnight

Transfer the remaining marinade into a large bowl and add your chicken pieces. Be generous and make sure every piece, especially under the skin, gets coated—this is where all that fantastic flavor sinks in. Cover it up and pop it into the fridge for at least 12 hours, or overnight if you can. The longer it sits, the juicier and more flavorful your chicken will be.

Step 3: Prepare the Basting Sauce and Grill

Mix ketchup with the remaining soy sauce for a sticky, savory basting sauce. Heat your grill or grill pan on high for about 5 minutes. To keep the chicken from sticking—and to get those beautiful grill marks—lightly oil the grates or pan with a paper towel dipped in neutral oil, repeating once after 30 seconds.

Step 4: Grill the Chicken to Perfection

Bring the heat down to low and place the chicken skin side down. Cover and cook for 10 to 12 minutes until the skin is golden brown and lightly charred—this is where that smoky, crispy flavor develops. Flip the chicken over, cover again, and grill for another 3 minutes to get some char on the other side.

Step 5: Baste and Finish Cooking

Flip the chicken so the skin side is facing up and brush on your ketchup-soy basting sauce. Cover and continue grilling another 3 minutes or until an instant-read thermometer hits 165°F in the thickest part. For boneless or white meat, keep a close eye—they tend to cook faster.

Step 6: Serve with Flair

Transfer your beautifully grilled jerk chicken to a platter. Sprinkle generously with extra sliced scallions and serve alongside lime wedges and the reserved marinade for an extra burst of flavor. This dish shines when paired with classic sides like callaloo and rice and peas, bringing a real taste of Jamaica to your table.

Top Tip

Getting the most flavor and perfect texture from your Jamaican Jerk Chicken Recipe is all about the details. These tips will help you make your grilling experience smooth and your chicken absolutely delicious every time.

Marinate Thoroughly: I always marinate the chicken overnight (at least 12 hours) to let those bold, spicy flavors seep deep into the meat—it truly makes a difference you can taste.
Control the Heat: Scotch bonnet peppers pack a punch! When I want less heat, I reduce the quantity or remove all seeds before blending. It keeps the flavor fiery but manageable.
Grill with Patience: Cooking the chicken skin side down low and slow with the grill covered helps develop that beautiful char without burning while keeping the inside juicy.
Baste with Care: Use the ketchup-soy basting sauce for that gorgeous glaze at the end, but never baste with raw marinade to keep things safe.

How to Serve Jamaican Jerk Chicken Recipe

A white plate holds a serving of grilled chicken and rice with beans. The chicken has three pieces, each brown with visible char marks and a shiny, slightly oily surface, topped with small green herb bits. The chicken pieces are stacked slightly on the left side of the plate. On the right side, there is a mound of white rice mixed with small, dark red beans scattered throughout. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping the chicken with freshly sliced scallions to add a fresh bite and a pop of color. Lime wedges are essential to serve on the side—they brighten the smoky, spicy flavors beautifully when squeezed over just before eating.

Side Dishes

For a truly authentic Caribbean experience, pair your Jamaican Jerk Chicken with traditional sides like flavorful rice and peas, sautéed callaloo (leafy greens), or even a cool mango salsa to balance the heat. Collard greens, fried plantains, or a simple cucumber salad also make excellent accompaniments.

Make Ahead and Storage

Storing Leftovers

Store leftover Jamaican Jerk Chicken in an airtight container and refrigerate it for up to 3 days. This keeps the chicken juicy and the spices vibrant.

Freezing

You can freeze cooked jerk chicken by wrapping portions tightly in plastic wrap and placing them in a freezer-safe bag or container. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat your jerk chicken gently in a preheated oven at 325°F (165°C) for about 10-15 minutes until warmed through. Alternatively, a covered skillet over medium-low heat with a splash of water keeps it moist. Avoid the microwave if you want to preserve the crispy skin and charred flavor.

Frequently Asked Questions:

Can I make this Jamaican Jerk Chicken Recipe without Scotch bonnet peppers?

Absolutely! If you can’t find Scotch bonnet peppers, habanero peppers are a great substitute. If you prefer less heat, you can reduce the peppers' amount or remove their seeds to moderate the spice level.

Is it okay to marinate the chicken for less than 12 hours?

While marinating overnight for at least 12 hours yields the best flavor and tenderness, you can marinate for as little as 4 hours in a pinch. Just be aware the flavors won’t be as intense.

Can I cook the chicken indoors without a grill?

Yes! A stovetop grill pan works wonderfully if you don’t have an outdoor grill. Just be sure to follow the oiling and heat instructions carefully to get those signature grill marks and char.

Can I use the reserved marinade as a dipping sauce?

Yes, the reserved half-cup of marinade kept aside before adding raw chicken can be served as a dipping sauce safely. However, do not use any marinade that has come into contact with raw chicken for dipping or basting later to avoid food safety risks.

Final Thoughts

Making this authentic Jamaican Jerk Chicken Recipe is truly a joyful experience that fills your kitchen with incredible aromas and your plate with unforgettable flavor. With just the right amount of heat, aromatic herbs, and that irresistible char, it’s a dish that brings people together and makes any occasion feel special. I hope these tips and serving ideas inspire you to try it soon—and enjoy every delicious bite!