Jerk Chicken (Jamaican Spiced Grilled Chicken)
Jamaica's iconic spiced grilled chicken — marinated in Scotch bonnet, allspice, thyme and soy, cooked over charcoal until smoky and charred.
About This Recipe
Jerk chicken is Jamaica's most famous culinary export — bone-in chicken marinated in a paste of Scotch bonnet chillies, allspice (the most Jamaican of all spices, also called pimento), garlic, ginger, spring onions, thyme, brown sugar, soy sauce and sometimes cinnamon, nutmeg and cloves. The chicken is traditionally slow-cooked over pimento wood charcoal in a covered drum barrel grill (the 'jerk pan') for 2–3 hours until deeply smoky, charred and falling off the bone. Home versions use a grill or oven-broiler combination. The allspice is the non-negotiable element — it is what makes jerk chicken distinctly Jamaican and not simply spiced chicken.
Ingredients
Serves 6
- 1.8 kgwhole chicken, cut into pieces (or 1.5 kg pieces)
- 3Scotch bonnet chillies (or habaneros)
- 6spring onions, roughly chopped
- 6garlic cloves
- 30 gfresh ginger, roughly chopped
- 6fresh thyme sprigs
- 2 tbspground allspice (Jamaica pepper)
- 2 tbspbrown sugar
- 3 tbspsoy sauce
- 3 tbspneutral oil
- 2 tbsplime juice
- 0.5 tspground cinnamon
- 0.25 tspground nutmeg
- 1 tspsalt and black pepper
Instructions
- 1
Make jerk marinade
Blend Scotch bonnets, spring onions, garlic, ginger, thyme (leaves only), allspice, brown sugar, soy sauce, oil, lime juice, cinnamon, nutmeg, salt and pepper into a coarse paste.
- 2
Marinate chicken
Score chicken pieces deeply (to the bone). Rub marinade aggressively into all cuts and under the skin. Cover and refrigerate for at least 6 hours, preferably overnight.
- 3
Grill low and slow
Grill over medium-low charcoal or in a covered grill for 45–60 minutes, turning every 15 minutes. The chicken should cook slowly and develop char without burning.
- 4
Finish over high heat
Increase heat to high and grill for the final 5–10 minutes until deeply charred on all sides and cooked through (internal temperature 74°C / 165°F).
- 5
Serve
Rest 5 minutes. Serve with festival (fried dumplings), rice and peas and sliced pickled cucumber.
Pro Tips
- →
Allspice is non-negotiable — use a generous amount. It is the soul of jerk seasoning.
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Scoring the chicken deeply allows the marinade to penetrate to the bone.
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Low and slow cooking over covered charcoal creates the authentic smoky jerk flavour that cannot be replicated in an oven.
Variations
- •
Jerk pork: marinate pork shoulder in the same jerk paste and roast at 160°C for 3–4 hours.
- •
Jerk fish: marinate firm white fish or red snapper for 30 minutes and grill for 4–5 minutes per side.
Storage
Marinated raw chicken keeps in the fridge for 2 days. Cooked jerk chicken keeps for 4 days.
History & Origin
Jerk cooking originated with the indigenous Taíno people of Jamaica, who cooked preserved meat over pimento wood. The technique was adopted and developed by the Maroons — escaped enslaved Africans who lived in the Jamaican highlands and used smoke and spices to preserve wild boar. Modern jerk emerged in Boston Bay, Portland, Jamaica, which remains the home of authentic jerk.
Frequently Asked Questions
How spicy is Scotch bonnet?
Scotch bonnet rates 100,000–350,000 Scoville Heat Units — much hotter than jalapeño (2,500–8,000 SHU). Use gloves when handling. Reduce quantity for milder heat.
Can I make this in an oven?
Yes — roast at 200°C for 40–45 minutes on a wire rack. Finish under a high broiler for 5 minutes for char. Result is less smoky than grilled but still very good.
Nutrition Facts
Per serving · 6 servings total
Time Summary
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