What You’ll Love About This Recipe
This homemade jerk chicken recipe is packed with bold flavors and easy to make, perfect for a weeknight dinner or weekend cookout. You’ll love how the spicy, sweet marinade brings the dish to life, making every bite irresistible.
- Simple ingredients – Uses pantry staples and fresh spices for an authentic taste.
- Big on flavor – The marinade delivers a perfect balance of heat, sweetness, and smokiness.
- Versatile cooking – Works great on the grill, in the oven, or even on the stovetop.
Recipe
Intro:
Jerk chicken is a spicy and flavorful dish originating from Jamaica. The marinade, featuring Scotch bonnet peppers, allspice, and thyme, gives the chicken its signature heat and depth. Grilling over pimento wood or charcoal enhances the smoky taste, but an oven or stovetop works too.
Ingredients:
- 3 lbs chicken (legs, thighs, or whole pieces)
- 6 scallions, chopped
- 4 garlic cloves
- 2 Scotch bonnet peppers (seeded for less heat)
- 1 tbsp fresh thyme leaves
- 1 tbsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp black pepper
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 2 tbsp vegetable oil
- 1 tsp salt
Instructions:
- Blend scallions, garlic, Scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, black pepper, brown sugar, soy sauce, lime juice, oil, and salt into a smooth paste.
- Coat chicken thoroughly with the marinade. Cover and refrigerate for at least 4 hours (overnight for best flavor).
- Preheat grill to medium-high. Grill chicken for 25–30 minutes, turning occasionally, until fully cooked (internal temp 165°F).
- For oven method: Bake at 375°F for 35–40 minutes, basting occasionally.
Notes:
- Adjust Scotch bonnet peppers for desired heat.
- Pimento wood or charcoal adds authenticity.
- Serve with rice and peas or grilled plantains.
Equipment:
- Blender
- Grill or oven
- Tongs
Time:
- Prep time: 15 minutes
- Cooking time: 30 minutes
- Marinating time: 4+ hours
Cuisine: Jamaican
Serving: 4–6 people
Nutrition
This homemade jerk chicken recipe is packed with flavor and nutrients. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 35g |
| Fat | 15g |
| Carbohydrates | 5g |
| Fiber | 1g |
| Sugar | 2g |
| Sodium | 800mg |
What To Serve With It
I love pairing my jerk chicken with sides that balance its bold flavors, like coconut rice or grilled plantains. For drinks, I always go for something invigorating, like a cold glass of ginger beer or a tropical fruit punch. These combinations make the meal feel complete and keep everyone coming back for more.
Side Dishes
Pairing jerk chicken with the right sides can turn a good meal into a great one. I love serving it with coconut rice—its creamy sweetness balances the spicy kick perfectly. Fried plantains add a caramelized touch, while a simple cabbage slaw brings crunch and freshness. Don’t forget grilled corn brushed with butter and lime; it’s smoky, tangy, and just right. For something heartier, try roasted sweet potatoes—they soak up the jerk flavors beautifully. These sides aren’t just fillers; they’re part of the experience, making each bite of that juicy chicken even better. Trust me, your plate will thank you.
Beverage Pairings
Ever wonder what drinks can cool the heat of jerk chicken while still keeping the flavors lively? I’ve found that a crisp citrus soda, like Ting or ginger beer, works wonders—bright and invigorating against the spice. For something fizzy, a cold Jamaican Red Stripe beer complements the smoky depth perfectly. If you’re into cocktails, a rum punch with pineapple juice adds a tropical twist. For a non-alcoholic option, try iced hibiscus tea or coconut water—both soothing and flavorful. I always lean towards drinks that balance heat without overshadowing the boldness of the jerk seasoning. Cheers to pairing perfection!
