About this recipe

Bold, smoky, and deeply spiced, this Jamaican jerk chicken is marinated in a fiery blend of scotch bonnet peppers, allspice, thyme, and aromatics, then grilled to charred, juicy perfection. A true Caribbean classic that brings island heat right to your backyard.

Instructions

1. 1

   Add the scotch bonnet pepper, garlic, yellow onion, green onions, thyme, allspice, cinnamon, nutmeg, black pepper, salt, soy sauce, brown sugar, lime juice, and vegetable oil to a blender. Blend until a smooth paste forms, scraping down the sides as needed. Taste and adjust seasoning — it should be bold, spicy, and fragrant.

2. 2

   Pat the chicken pieces dry with paper towel. Using a knife, score each piece 2–3 times down to the bone to help the marinade penetrate. Place the chicken pieces in a large freezer bag or baking dish and pour the jerk marinade over it. Massage the marinade thoroughly into every piece, including under the skin. Seal and refrigerate for at least 4 hours, ideally overnight (up to 24 hours).

3. 3

   Remove the chicken pieces from the refrigerator 30 minutes before grilling to take the chill off. Preheat your grill to ^[medium-high heat] (about ![400°F]). Oil the grates lightly. Place the chicken pieces skin-side down over direct heat and grill for 5–6 minutes until nicely charred. Flip and move to indirect heat. Cover and cook for 25–30 more minutes, flipping once halfway, until the internal temperature reaches %[165°F] at the thickest part.

4. 4

   Transfer the chicken pieces to a cutting board and let it rest for 5 minutes before serving. This allows the juices to redistribute for maximum juiciness. Serve with rice and peas, fried plantains, or coleslaw, and garnish with lime wedges and extra sliced green onions.