Homemade Jerk Chicken Recipe
Spicy, smoky Jamaican Jerk Chicken with a perfectly balanced marinade of scotch bonnet peppers, thyme, allspice, and citrus. Juicy, flavorful, and unforgettable.
Equipment
- Blender or food processor
- Mixing bowl
- Grill pan or oven tray
Ingredients
For the Marinade
- 2-3 scotch bonnet or habanero peppers adjust to heat level
- 1 medium onion roughly chopped
- 3 spring onions scallions, chopped
- 4 garlic cloves
- 2 tbsp fresh thyme leaves
- 1 tbsp ground allspice
- 1 tsp cinnamon powder
- 1 tsp nutmeg
- 1 tbsp brown sugar
- Juice of 1 lime
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp vinegar
- 1 tbsp molasses or honey optional for balance
- Salt and pepper to taste
For the Chicken
- 1 kg chicken thighs or drumsticks bone-in for authenticity
Instructions
Blend the Marinade
- Combine all marinade ingredients in a blender until smooth. It should be thick and fiery - taste a tiny bit (carefully!) and adjust the salt or sweetness.
Marinate the Chicken
- Place chicken pieces in a large bowl. Pour the marinade over and massage it well into every corner. Cover and refrigerate for at least 4 hours, overnight if possible.
Grill or Bake
- Preheat your grill or oven to 200°C (400°F). If using a grill, brush lightly with oil. Cook chicken on medium-high heat for 15–20 minutes per side, turning occasionally, until charred and fully cooked through.
Rest and Serve
- Let it rest a few minutes before serving - the juices settle beautifully. Brush lightly with leftover marinade before serving if desired.
Notes
- Don’t skip the allspice - it’s the heart of jerk.
- If you can’t find scotch bonnet peppers, use habaneros or a mix of jalapeño + chili flakes.
- Marinate overnight for the best flavor - the chicken should almost stain from the spice.
- For an authentic smoky taste, add a few soaked wood chips to your grill or broil at the end for a light char.
Nutrition
Calories: 310kcal | Carbohydrates: 7g | Protein: 28g | Fat: 19g | Fiber: 1g