Name: Juicy Jamaican Jerk Chicken Recipe
Prep time: 15 min
Cook time: PT-490626H40M13S
Total time: 4 h 15 min
Cuisine: Jamaican
Ingredients: 2 chicken thighs; 2 chicken legs; 2-3 tsp crushed/powdered allspice (pimento); 1 tsp fine salt; 4 spring onions, trimmed; 1 medium white onion; 1-2 Scotch bonnet peppers; 6-8 garlic cloves; 2-3 tbsp picked thyme leaves; 240ml lime juice or orange or pineapple juice; 60ml white or malt vinegar; ½ tsp mixed spice; 1-2 tbsp dark sugar

Introduction

Jamaican jerk chicken is a flavorful and spicy dish known for its vibrant marinade that perfectly balances heat and aromatic spices. This recipe offers a homemade jerk marinade to tenderize and infuse the chicken with bold Caribbean flavors, resulting in juicy, tender meat with a crispy, caramelized skin.

A white plate holds a dark, charred grilled meat with a rich, textured surface, showing a deep brown and black color with some glistening juices dripping around it. To the right side of the plate, there is a serving of light brown rice with visible grains and some small bits of vegetables mixed in. Behind the grilled meat on the left side, a white bowl contains a dark brown sauce with a smooth surface. A woman's hand is holding a fork that pierces the meat while a knife, also held by the woman's hand, cuts into it. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken thighs

2 chicken legs

2-3 tsp crushed or powdered allspice (pimento)

1 tsp fine salt

4 spring onions, trimmed

1 medium white onion

1-2 Scotch bonnet peppers

6-8 garlic cloves

2-3 tbsp picked thyme leaves

240ml lime juice (or orange or pineapple juice)

60ml white or malt vinegar

½ tsp mixed spice

1-2 tbsp dark sugar

Instructions

Step 1: Place all the marinade ingredients into a blender and blend until you get a thick paste, similar in consistency to sweet chilli sauce. Taste and adjust the seasoning if needed. Transfer the marinade to an airtight container and refrigerate for up to three weeks.

Step 2: Using a sharp knife, carefully slit the skin of the chicken pieces. Place the chicken in a container and pour over enough of the jerk marinade to coat all pieces thoroughly. Cover and refrigerate for at least 4 hours, ideally overnight (up to 24 hours) to allow the flavors to penetrate.

Step 3: Preheat the oven to 220°C (200°C fan) or gas mark 7. Arrange the marinated chicken in an ovenproof dish and cover with foil. Roast for 30-45 minutes until nearly cooked through.

Step 4: Remove the foil and baste the chicken with the pan juices. Return to the oven and cook uncovered for a further 10 minutes to crisp the skin. Check doneness by piercing the deepest part; if the juices run clear, the chicken is ready. If not, continue baking for another 10 minutes and recheck.

Step 5: Serve hot with traditional sides like rice and peas or your choice of accompaniments.

Tips & Variations

For a milder version, reduce the number of Scotch bonnet peppers or substitute with milder chili peppers.

If you don’t have fresh thyme, dried thyme can be used at half the quantity.

Marinate the chicken longer for deeper flavor—up to 24 hours is best.

Try adding a splash of soy sauce or honey into the marinade for a sweet-savory twist.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, you can use chicken breasts or wings, but adjust cooking times accordingly as breasts cook faster and can dry out more easily.

Is jerk chicken spicy?

Traditional jerk chicken is quite spicy due to Scotch bonnet peppers, but you can reduce the heat by using fewer peppers or milder chili varieties.

Dinner

Juicy Jamaican Jerk Chicken Recipe