Spicy Jerk Chicken Recipe for Bold, Smoky Island Flavor
Transport your taste buds to the Caribbean with this bold and flavorful Jerk Chicken Recipe. Infused with traditional island spices like allspice, thyme, scotch bonnet peppers, and garlic, this dish delivers a perfect balance of heat, smokiness, and depth. Whether grilled, baked, or pan-seared, jerk chicken is a crowd-pleaser that’s both easy to prepare and deeply satisfying. It pairs beautifully with rice, plantains, or coleslaw and works great for weeknight dinners or festive gatherings. If you’re craving something spicy and full of character, this jerk chicken recipe is exactly what you need for a flavorful, unforgettable meal.
Ingredients Of Jerk Chicken Recipe
Why You Will Love This Jerk Chicken Recipe
This recipe delivers an authentic jerk flavor without requiring hours of prep. It’s spicy, smoky, and balanced with sweetness and tang. You can grill it for a charred crust or bake it for convenience. Plus, the marinade doubles as a flavor bomb that keeps the chicken moist and mouthwatering.
Preparation Process Of Jerk Chicken Recipe
Start by blending the marinade ingredients into a thick, aromatic paste. Coat the chicken thoroughly and let it marinate in the fridge for at least 4 hours or overnight. Once marinated, cook the chicken on a grill or in the oven until golden, crispy, and fully cooked inside.
Step By Step Instructions
Make the Marinade
In a blender or food processor, combine scotch bonnet peppers, garlic, ginger, green onions, spices, soy sauce, lime juice, and oil. Blend into a smooth paste.
Marinate the Chicken
Place chicken in a large bowl or zip bag. Pour the marinade over it, making sure every piece is well-coated. Refrigerate for 4–24 hours.
Preheat the Grill or Oven
Preheat your grill to medium-high heat or oven to 400°F (200°C). Remove the chicken from the marinade and shake off any excess.
Cook the Chicken
Grill the chicken for 6–8 minutes per side until charred and cooked through. If baking, place it on a sheet and cook for 35–40 minutes, flipping halfway.
Check for Doneness
Ensure the internal temperature reaches 165°F (74°C). The skin should be crispy and the juices should run clear when pierced.
Rest and Serve
Let the chicken rest for 5 minutes after cooking. This helps retain the juices and makes every bite more flavorful.
How to Serve?
- With coconut rice and peas
- Alongside grilled pineapple or plantains
- With fresh mango salsa
- On top of a tropical salad
- With a squeeze of lime on top
Tips & Variations
Use boneless chicken for quicker cooking and easy slicing.
Add smoked paprika for deeper grilled flavor. Marinate longer for richer flavor absorption.
Grill over charcoal for authentic smokiness.
Control the heat by using fewer scotch bonnet peppers.
Substitute with habaneros if scotch bonnets aren’t available.
Finish with honey glaze for a sweet-spicy combo.
Nutrition
- Protein: 26g
- Carbohydrates: 12g
- Fat: 14g
- Fiber: 1g
- Sugar: 6g
- Sodium: 620mg
- Calories: 290 kcal
Recipe Card
Jerk Chicken Recipe
Course: Banana Bread Recipe4 people
servings15
minutes40
minutes290
kcalThis Jerk Chicken Recipe captures the vibrant essence of Caribbean cuisine with its bold marinade of scotch bonnet peppers, herbs, and spices. The chicken is juicy, smoky, and has just the right amount of heat, balanced by sweetness and citrus. Whether grilled to perfection or oven-roasted, it’s an easy yet exciting dish that’s perfect for dinner or weekend cookouts. Pair it with rice, salad, or tropical sides for a complete meal. This recipe is a delicious way to bring the islands to your kitchen, making it a flavorful favorite you’ll return to again and again.
Ingredients
Chicken thighs or drumsticks
Scotch bonnet peppers
Garlic cloves
Green onions
Fresh ginger
Soy sauce
Brown sugar
Lime juice
Ground allspice
Ground cinnamon
Dried thyme
Salt
Black pepper
Vegetable oil
White vinegar
Directions
- Make the Marinade
- In a blender or food processor, combine scotch bonnet peppers, garlic, ginger, green onions, spices, soy sauce, lime juice, and oil. Blend into a smooth paste.
- Marinate the Chicken
- Place chicken in a large bowl or zip bag. Pour the marinade over it, making sure every piece is well-coated. Refrigerate for 4–24 hours.
- Preheat the Grill or Oven
- Preheat your grill to medium-high heat or oven to 400°F (200°C). Remove the chicken from the marinade and shake off any excess.
- Cook the Chicken
- Grill the chicken for 6–8 minutes per side until charred and cooked through. If baking, place it on a sheet and cook for 35–40 minutes, flipping halfway.
- Check for Doneness
- Ensure the internal temperature reaches 165°F (74°C). The skin should be crispy and the juices should run clear when pierced.
- Rest and Serve
- Let the chicken rest for 5 minutes after cooking. This helps retain the juices and makes every bite more flavorful.
Recipe Video
Notes
- Always wear gloves when handling hot peppers like scotch bonnets.
- Let the chicken sit at room temperature for 20 minutes before grilling.
- Leftovers can be stored for up to 3 days in the fridge.
- Use bone-in chicken for juicier texture and better flavor.
- Adjust seasoning after marinating for personalized spice levels.
FAQs
Conclusion
This Jerk Chicken Recipe is the perfect blend of fiery heat, savory spices, and deep, smoky flavor. Whether grilled for that perfect char or oven-baked for convenience, it’s a standout dish that brings the essence of the Caribbean right to your plate. Easy to make and bursting with flavor, it’s ideal for both weeknight dinners and festive gatherings. Customize the spice level to your liking and pair it with your favorite tropical sides. Once you try this recipe, it’s bound to become a regular favorite in your kitchen.
