Juicy Jamaican Jerk Chicken roasted or grilled Recipe
This Jamaican Jerk Chicken recipe delivers a perfect balance of spicy, savory, and aromatic flavors with a homemade jerk marinade. Featuring a blend of fresh herbs, peppers, and warm spices, the chicken is marinated for hours to absorb maximum flavor before being cooked to juicy perfection either in the oven or on the grill. Ideal for a crowd-pleasing main dish, this recipe offers an authentic taste of classic Jamaican cuisine served with rice and fresh lime wedges.
- Prep Time: 15 minutes
- Cook Time: 45 to 50 minutes (oven) or 30 minutes (grill)
- Total Time: 3 hours 15 minutes to overnight marinating plus cooking time
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Jamaican
Ingredients
Scale
Chicken
- 10 chicken pieces (bone-in and skin-on thighs and legs, about 3 lbs, excess fat and skin trimmed)
Marinade
- 6 green onions (roughly chopped)
- 6 cloves garlic (peeled and smashed)
- 2 jalapeno peppers (seeds and stems removed)
- 2 red chiles or Scotch bonnet peppers (seeds and stems removed)
- 1 1/2 inch piece ginger (peeled and chopped)
- 1/3 cup fresh lime juice
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley leaves
- 1 lime (zested)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Marinate: Place the chicken pieces in a gallon-size resealable Ziploc bag.
- Make the marinade: Add the green onions, garlic, jalapenos, red chiles or Scotch bonnet peppers, ginger, lime juice, soy sauce, brown sugar, thyme, parsley, lime zest, black pepper, allspice, cinnamon, and nutmeg to a food processor. Pulse until the mixture reaches a coarse consistency—avoid blending into a smooth sauce.
- Combine marinade and chicken: Pour the marinade over the chicken in the Ziploc bag, remove excess air, and seal the bag. Shake well to ensure all chicken pieces are evenly coated. Refrigerate and marinate for at least 3 hours or overnight for best flavor.
- Oven Instructions: Preheat the oven to 375°F (190°C). Line a large baking sheet with aluminum foil and spray with non-stick cooking spray.
- Arrange chicken: Remove chicken from the marinade and place pieces on the prepared baking sheet, making sure they do not touch.
- Bake: Bake the chicken for 45 to 50 minutes until cooked through. For a crispy exterior, broil the chicken for the last few minutes, watching carefully to avoid burning.
- Grill Instructions: Preheat a gas grill to about 400°F (204°C). Clean the grill grates and lightly oil them.
- Grill chicken: Place chicken on the grill and cook for approximately 30 minutes, turning occasionally to ensure even cooking and char.
- Serve: Serve the jerk chicken with rice and fresh lime wedges. Garnish with chopped green onions for a fresh, vibrant finish.
Notes
- For maximum flavor, marinate the chicken overnight.
- If Scotch bonnet peppers are unavailable, substitute with habanero peppers for a similar heat profile.
- Watch closely when broiling to prevent burning the chicken skin.
- You can use bone-in chicken breasts as an alternative, but adjust cooking time accordingly.
- Leftover chicken can be refrigerated for up to 3 days.
Keywords: Jamaican Jerk Chicken, spicy chicken, jerk marinade, grilled chicken, oven-baked chicken, Caribbean recipe
