Jamaican Jerk Chicken

This iconic dish is a symphony of heat, spice, and smoke. The marinade, bursting with scotch bonnets, allspice, and thyme, penetrates the chicken, which is then grilled to charred, juicy perfection.

Yield: 4-6 servings
Prep Time: 20 minutes (+ at least 4 hours, preferably overnight, for marinating)
Cook Time: 35-50 minutes

Ingredients

For the Jerk Marinade:

• 6-8 scotch bonnet peppers (or habaneros), stems removed (Use gloves! Adjust to your heat tolerance)
• 1 cup chopped scallions (about 1 bunch)
• 1 small onion, chopped
• 4-6 cloves garlic
• 2-inch piece of fresh ginger, peeled and chopped
• 1/4 cup fresh thyme leaves (or 1 tbsp dried thyme)
• 1/3 cup soy sauce
• 1/4 cup vegetable oil
• 1/4 cup white vinegar or lime juice
• 3 tablespoons brown sugar
• 2 tablespoons ground allspice (pimento)
• 1 tablespoon ground black pepper
• 1 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 1 tsp salt

For the Chicken and Grilling:

• 3-4 lbs chicken (a mix of thighs and drumsticks work best, or 1 whole chicken, spatchcocked/cut into pieces)
• 2-3 pimento wood skewers, soaked (if available) OR 2 tablespoons of pimento berries (allspice berries) for smoking
• 1/4 cup water

Instructions

Step 1: Make the Jerk Marinade

1. Wear disposable gloves for handling scotch bonnet peppers. Add all the marinade ingredients (scotch bonnets, scallions, onion, garlic, ginger, thyme, soy sauce, oil, vinegar, brown sugar, and spices) to a food processor or blender.
2. Blend until a smooth, slightly coarse paste forms. You may need to scrape down the sides a few times.

Step 2: Marinate the Chicken

1. Place the chicken pieces in a large bowl or a zip-top bag. Using a spoon or your (gloved) hands, thoroughly coat the chicken with the jerk marinade, making sure to get it under the skin where possible.
2. Seal the bag or cover the bowl. Refrigerate for at least 4 hours, but ideally for 12-24 hours (overnight). This is crucial for developing the deepest flavor.

Step 3: Prepare for Grilling

1. If using a charcoal grill: Light your charcoal. Once the coals are hot and covered with gray ash, push them to one side of the grill for indirect cooking.
2. If using a gas grill: Preheat on high, then turn one burner off to create a zone for indirect heat. You will be aiming for a medium-high heat (around 375-400°F / 190-200°C).
3. Remove the chicken from the refrigerator about 30 minutes before grilling to take the chill off.

Step 4: The “Smoke” Hack (The Secret Ingredient)

This step replicates the flavor of pimento wood.

1. Take a small, disposable aluminum foil pan (or make one with foil) and place the pimento berries (allspice berries) inside.
2. Place this pan directly on the hot coals or on the lit burner of your gas grill. As they heat up, they will begin to smoke intensely, infusing the chicken with that authentic, smoky-jerk flavor.

Step 5: Grill the Chicken

1. Place the marinated chicken pieces on the cooler, indirect heat side of the grill, skin-side up. Close the lid.
2. Cook for 30-40 minutes, turning occasionally, until the chicken is almost fully cooked.
3. Move the chicken directly over the hot, direct heat for the final 5-10 minutes. Sear on both sides until the skin is beautifully charred and crispy and the internal temperature reaches 165°F (74°C) for white meat and 175°F (80°C) for dark meat.
4. Optional Basting: For extra flavor and moisture, mix 1/4 cup of the reserved marinade with 1/4 cup of water or chicken stock. Baste the chicken during the last 15 minutes of cooking. Do not baste with raw marinade at the very end.

Step 6: Rest and Serve

1. Transfer the grilled jerk chicken to a platter and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.
2. Serve hot with traditional sides.

Chef’s Notes & Tips

• Heat Level: This recipe is spicy! For a milder version, remove the seeds and membranes from the scotch bonnets, or use only 2-3 peppers.
• No Grill? You can bake it in a 375°F (190°C) oven for 35-45 minutes, then finish under the broiler for 2-3 minutes to char. The smoke flavor will be missing, but it will still be delicious.
• Don’t Rush the Marinade: The longer it marinates, the better. Do not skip the overnight rest if you can help it.
• Serving Suggestions: Serve with classic Jamaican sides like Rice and Peas, Fried Plantains, and a cool, crunchy Jamaican Cabbage Slaw. A slice of hard dough bread (Hardo Bread) is perfect for soaking up the extra jerk sauce.