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Jamaican Jerk Chicken

Jamaican Jerk Chicken is a flavorful and spicy dish that brings a taste of the Caribbean to your table. This dish features marinated chicken grilled or baked to perfection, with a unique blend of spices that includes allspice, thyme, and Scotch bonnet peppers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Jamaican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 mixing bowl
  • 1 whisk or fork
  • 1 measuring spoons and cups
  • 1 plastic wrap or zip-top bag
  • 1 grill or oven
  • 1 baking sheet
  • 1 meat thermometer

Ingredients
  

  • 1.5 lbs chicken thighs (bone-in and skin-on)
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon vinegar (white or apple cider)
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 2 cloves garlic, minced
  • 1 teaspoon ground allspice
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper optional for extra heat
  • 1-2 pieces Scotch bonnet peppers, chopped adjust based on heat preference
  • 1 lime juiced

Instructions
 

  • In a mixing bowl, combine olive oil, soy sauce, brown sugar, vinegar, thyme, garlic, allspice, paprika, black pepper, salt, cayenne pepper (if using), chopped Scotch bonnet peppers, and lime juice. Whisk until well combined.
  • Place the chicken thighs in a large zip-top bag or dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish with plastic wrap and marinate in the refrigerator for at least 1 hour, or overnight for best results.
  • Preheat the grill to medium-high heat or preheat your oven to 400°F (200°C).
  • If grilling, remove the chicken from the marinade and discard the marinade. Grill the chicken for about 30 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C) and the skin is crispy.
  • If baking, place the marinated chicken on a baking sheet, skin side up. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the skin is golden brown and crispy.
  • Once cooked, let the chicken rest for 5 minutes before serving.
  • Serve the jerk chicken with rice and peas or a fresh salad for a complete meal.

Notes

Serve the jerk chicken with rice and peas or a fresh salad for a complete meal.
Adjust the amount of Scotch bonnet peppers to match your heat preference.
Leftover jerk chicken can be stored in the refrigerator for up to 3 days.