22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Jamaican Jerk Chicken

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Ready to whip up Jamaica’s most iconic dish? The most deliciously spicy, smoky, and aromatic jerk chicken is just a few steps away!

Plate of Jamaican jerk chicken over rice.

Jerk is a style of cooking native to Jamaica. Some people believe the term comes from the word charqui, a Spanish term for jerked or dried meat, which eventually became jerky in English; others claim it’s related to the constant turning or jerking of the meat to load it with the spice blend and cook it thoroughly. The ingredients for jerk chicken marinade—soy sauce, allspice, nutmeg, Chinese 5-spice powder, and Scotch bonnet peppers—exemplify Caribbean cooking, which is a distinct blend of African, European, Indian, and Asian flavors.

This grilled jerk chicken recipe, adapted from Food & Wine, is my go-to recipe. For best results, marinate the chicken overnight. The marinade is also great on beef, pork, or shrimp (although for shrimp, marinate for only 30 minutes to 1 hour), so feel free to double and freeze it for other uses. Pair jerk chicken with cilantro lime rice and a black bean salad for a lovely summer meal.

“My Jamaican born husband said it was good. Enough said!!”

Christina

What You’ll Need To Make Jamaican Jerk Chicken

jerk chicken ingredients
  • Onion and scallions: Provide a base of aromatic flavor, adding depth and sweetness to the marinade.
  • Scotch bonnet or Habanero chili peppers: These peppers are key for authentic jerk flavor, offering heat and a fruity spice that’s characteristic of the dish. Be careful when working with hot peppers. If you touch your eyes while handling them, it will be very painful. It’s a good idea to wear disposable gloves or wash your hands very well when you’re done.
  • Garlic: Adds a pungent, earthy flavor.
  • Chinese five-spice powder, allspice, dried thyme, ground nutmeg: This blend of spices delivers the signature jerk seasoning profile—warm, aromatic, and slightly sweet, with a hint of earthiness from the thyme.
  • Soy sauce: Provides saltiness and umami, deepening the savory notes of the dish.
  • Bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts): These cuts are ideal as they stay juicier during cooking. I recommend bone-in chicken thighs and drumsticks over bone-in breasts for this recipe; the flavor is better and they are easier to grill without drying out. If you’d like to use bone-in chicken breasts, look for smaller ones (or cut large ones in half) so they won’t burn on the outside before the inside is fully cooked.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Begin by making the marinade. Combine all of the ingredients except for the chicken in a food processor.

jerk chicken marinade ingredients

Process until the vegetables are finely pureed.

jerk chicken marinade

Place the chicken and marinade in a Ziploc freezer bag and let it marinate in the refrigerator at least eight hours or overnight.

chicken marinading in bag

Preheat the grill to medium heat (about 350°F). Clean and oil the cooking grate. Place the chicken, skin side up, on the cooler side of the grill and cook, covered, turning and moving occasionally to prevent burning and flare-ups, for 35 to 40 minutes.

chicken on the grill

If the skin is not yet crispy, move the chicken, skin side down, to the hotter side of the grill; cook, keeping a close watch to prevent burning, until the skin is rendered and crisp, a few minutes.

jerk chicken on grill

Transfer the chicken to serving platter, tent loosely with foil, and let rest for 5 to 10 minutes. Serve warm or at room temperature with lime wedges.

Frequently Asked Questions

I don’t have a grill. Can I make jerk chicken in the oven?

Yes, jerk chicken can be roasted in the oven if a grill is unavailable. Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up, and set an oven-proof rack on top. Spray the rack with nonstick cooking spray. Place the chicken on the rack, skin side up, and roast until lightly browned and cooked through, 40 to 45 minutes. Turn on broiler (leave the pan on the middle rack), and cook 1 to 3 minutes more, or until the skin is golden brown and crispy.

How spicy is jerk chicken?

Jerk chicken is known for its spicy kick, primarily coming from Scotch bonnet or Habanero peppers. The level of heat can vary depending on the amount of chili used in the marinade. If you’re sensitive to spice or prefer a milder flavor, you can reduce the number of chili peppers or remove the seeds and membranes, where most of the heat resides.

What is the difference between Scotch bonnet and habanero peppers?

These two peppers are varieties of the same chili pepper species, and they have a similar flavor and level of heat. Scotch bonnet peppers are native to the Caribbean and are used to make authentic jerk chicken, but they can be hard to find. Habanero peppers, grown primarily in Mexico, make a great substitute. The heat comes from the seeds and membranes, so throw in the whole peppers for spicy jerk chicken. For a milder dish, remove the seeds and membranes from one or both of the peppers.

What can I do with leftover jerk chicken?

Leftover Jerk Chicken is incredibly versatile and can be repurposed into a variety of delicious meals. Consider shredding or chopping the chicken to use as a flavorful filling for tacos, wraps, quesadillas, or burrito bowls.

Jerk chicken over rice.

You May Also Like

Jamaican Jerk Chicken

Ready to whip up Jamaica’s most iconic dish? The most deliciously spicy, smoky, and aromatic jerk chicken is just a few steps away!

Servings: 4
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour, plus at least 8 hours to marinate

Ingredients

  • 1 small yellow onion, cut into large chunks
  • 2 scallions, quartered
  • 2 Scotch bonnet or Habanero chili peppers, stemmed (and seeded, if desired; see note) and roughly chopped
  • 2 garlic cloves, peeled
  • 1 teaspoon Chinese five-spice powder
  • ½ teaspoon allspice
  • ½ teaspoon dried thyme
  • ½ teaspoon ground nutmeg
  • ¾ teaspoon salt
  • ⅓ cup soy sauce
  • 1 tablespoon vegetable oil
  • 2½ to 3 pounds bone-in, skin-on chicken pieces (thighs, drumsticks or breasts)
  • Lime wedges, for serving

Instructions

  1. Make the marinade: In the bowl of a food processor, combine all of the ingredients except for the chicken. Process until the vegetables are finely puréed and the mixture is relatively smooth (the texture will be slightly gritty). Place the chicken pieces and the marinade in a large Ziploc bag; squeeze air out and seal tightly. Mash the chicken around to coat evenly with the marinade. Place the bag in a bowl (in case of leakage) and let marinate in the refrigerator for at least 8 hours or overnight. Allow the chicken to come to room temperature before grilling.
  2. Preheat the grill to medium heat (about 350-375°F). Clean and oil the cooking grate. Place the chicken, skin side up, on the cooler side of the grill and cook, covered, turning and moving occasionally to prevent burning and flare-ups, for 35 to 40 minutes. If the skin is not yet crispy, move the chicken, skin side down, to the hotter side of the grill; cook, keeping a close watch to prevent burning, until the skin is rendered and crisp, a few minutes. Transfer the chicken to serving platter, tent loosely with foil, and let rest for 5 to 10 minutes. Serve warm or at room temperature with lime wedges.
  3. Note: Be very careful when working with Scotch bonnet or habanero peppers. They are extremely hot, and if you touch your eyes while handling them, it will be very painful. It's a good idea to wear disposable gloves or wash your hands very well when done. The heat comes from the seeds and membranes, so throw in the whole peppers for spicy jerk chicken. For a milder dish, remove the seeds and membranes from one or both of the peppers.
  4. Note: If you don't have a grill (or grilling weather) the chicken can be roasted in the oven instead. Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up, and set an oven-proof rack on top. Spray the rack with nonstick cooking spray. Place the chicken on the rack, skin side up, and roast until lightly browned and cooked through, 40 to 45 minutes. Turn on broiler (leave the pan on the middle rack), and cook 1 to 3 minutes more, or until the skin is golden brown and crispy.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 669
  • Fat: 47 g
  • Saturated fat: 13 g
  • Carbohydrates: 5 g
  • Sugar: 1 g
  • Fiber: 1 g
  • Protein: 55 g
  • Sodium: 1,369 mg
  • Cholesterol: 213 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Comments

  • I enjoy cooking this all the time. It’s flavorful. I’d like to try using the seasoning with pork in the oven. Any suggestions on the cut of pork and baking time?

    • — Renee on November 10, 2023
    • Reply
    • Glad you like this! If you want to use this on pork, I’d probably use a tenderloin and I’d refer to this recipe for guidance. I’d love to hear how it turns out!

      • — Jenn on November 10, 2023
      • Reply
  • Hi Jen! Would this recipe work if I used boneless chicken thighs instead? I realize it would need far less cook time. Would I be able to use the instructions on your BBQ Asian Chicken Thighs as a guide if I went with boneless thighs? Your recipes are simply amazing and I love trying something new each week!

    • — Lilee on June 13, 2023
    • Reply
    • So glad you like the recipes! And what you’re suggesting would be fine. Please LMK how they turn out!

      • — Jenn on June 13, 2023
      • Reply
      • Finally got around to making this recipe last night with boneless thighs (evidently Habanero peppers are hard to find in my area…who knew?). It was wonderful! Full of flavor and juicy. I followed the instructions for grilling thighs on the Asian Chicken Thighs recipe (around 5 min. per side), and they turned out great. Paired with Jenn’s rice pilaf from her cookbook for a quick meal that was low effort but was very rewarding! Thanks as always, Jenn!

        • — Lilee on July 11, 2023
        • Reply
  • Question – when your directions say to turn occasionally, do you mean to flip them back and forth between skin side up and skin side down? Or keep skin side up as long as possible until skin is crisp?

    • — Janine on April 22, 2023
    • Reply
    • Hi Janine, I don’t necessarily mean to flip them between the skin side up and skin side down, but rather just keep an eye on them and rotate them on the grill grates in case you have any hotspots. Also, if your chicken pieces include drumsticks, because they don’t have 2 sides, you’ll just rotate those a little while cooking. Hope that clarifies. 😊

      • — Jenn on April 25, 2023
      • Reply
  • Absolutely delicious!

    • — Kara Holland on April 20, 2023
    • Reply
  • Can’t wait to get my grill started to make grilled jerk chicken.

    • — Angelo Congello Sr. on April 16, 2023
    • Reply
  • Made this in the air fryer. It was absolutely delicious. I make your Peruvian chicken in it all the time ( with cut up chicken). Love your recipes, Jenn

    • — Christina on April 16, 2023
    • Reply
  • Love this recipe! One question Jenn, how would you recommend roasting this in the oven if I used chicken thighs that are boneless and skinless? Also if I was to use this marinade for roasting a whole chicken, would you adjust the quantities for the marinade, or keep it the same? Thanks for your help, I think this Jerk chicken recipe might be Xmas dinner for the family this year 🙂

    • — Mel on November 1, 2022
    • Reply
    • Hi Mel, so glad you like this! If cooking it in the oven, I’d follow the guidance from this recipe. (You obviously won’t be brushing glaze on as the recipe indicates, so just follow the cooktime in the instructions) And for a whole chicken I’d keep the amount of marinade the same. Hope that helps!

      • — Jenn on November 2, 2022
      • Reply
  • My partner loved this as much as Jenn’s peruvian chicken – and that’s saying something! Served well with the Thai cucumber with peanuts recipe on this same website. Definitely adding to our regular rotation and looking forward to serving at our next dinner get-together. Thanks Jenn

    • — Mel on October 14, 2022
    • Reply
  • This was delicious! Recipe was perfect. Made with Jen’s black bean/corn/avocado salad with the chipotle/adobe dressing and the lime cilantro rice.

    • — Kim on August 10, 2022
    • Reply
  • Hi! I made this last weekend, served it with the cilantro rice and curry roasted carrots. I used serrano peppers and, since I did not have allspice, used cloves instead. It was such a perfect meal that I’m going to repeat it this weekend! Thanks for the great recipes!

    • — Margaret F on July 21, 2022
    • Reply
  • My Jamaican born husband said it was good. Enough said!! I will make again.

    • — Christina W. on July 20, 2022
    • Reply
  • Hi Jen! What cut of beef would you recommend for this recipe?

    • — Joyce Rasada on July 15, 2022
    • Reply
    • This would be nice with flank or flat iron steak. Please LMK how it turns out if you try it!

      • — Jenn on July 16, 2022
      • Reply
  • Hello! Is there a way to cook these on a Trager Grill/Smoker which is what I have. Thank you!

    • — Kim on July 14, 2022
    • Reply
    • Sure, I think it’s doable. I would follow the cooking directions from this recipe. Hope you enjoy!

      • — Jenn on July 16, 2022
      • Reply
  • I live in the Washington DC area (like you) and wondered where you have found scotch bonnet peppers. I have never been able to find them. I know I can substitute habanero but would like to be authentic with this recipe, if possible. Thanks!

    • — Jenn on July 14, 2022
    • Reply
    • I can’t! I use habanero (and they will give you the same result). 🙂

      • — Jenn on July 16, 2022
      • Reply
  • I made this and it was alright, but it’s crying out for some kind of citrus. Next time I’ll add orange or lime juice, or maybe pineapple.

  • Hi Jen
    I just wanted to confirm that the 1/2 tablespoon of vegetable is the correct amount or is it a Typo?
    Thanks,
    Diane

    • That’s actually correct – hope you enjoy if you make it! 🙂

  • Hi Jenn,
    How can I modify this recipe to make chicken wings in the oven?
    Thank you.

    • Hi Nitza, I’d actually still grill them and use the timing from this recipe. You could bake them, but unfortunately they won’t turn out crispy at all.

  • The chicken was moist and juicy, but the flavor was disappointing. I have had jerk chicken before, and is always has done heat to it. This was very bland with no heat at all.

  • My husband doesn’t like jerk chicken, but he loved this!!! I followed the suggestions and marinated for 24 hours. Thank you. I’d add a picture but I don’t know-how

  • WHOA this was so good!! I took others advice and marinated 24hours, and used boneless skinless chicken. The chicken had so much flavor. I served it with fried green plantains and a citrus slaw from this website too!

    • — Christie Weaver
    • Reply
  • So good and so easy! Funny, I have no trouble finding five spice everywhere (here in Canada). Sometimes I have trouble finding scotch bonnet, but when I do, I get several and freeze them. Since I often puree them in marinades, the texture isn’t important but the flavour certainly is. For me, it doesn’t quite taste like jerk unless the scotch bonnet is there. When I read all the ingredients, I knew this was going to work!

  • Sad disappointment, I’m sorry to say. I’ve loved nearly every recipe I’ve tried of yours, but this one is a miss. Chinese five spice was too forward. It wasn’t spicy enough. Maybe ‘Caribbean Chicken’ or something. This isn’t jerk chicken.

  • I have had great success to date with your recipes and just purchased your cookbook. This jerk chicken recipe, however, turned out very bland. I used low salt soy sauce and a jalapeño pepper. Could that have made the difference? Did I undermine the recipe? I could not find a scotch bonnet or habanero pepper.

    • Hi Debbie, I suspect it was the low salt soy sauce. The dish probably just didn’t have enough salt. (The pepper may have made a slight difference but not significant.) Hope that helps!

  • Unfortunately I did exactly what you said not to do and got on a phone call and my chicken skins scorched even at the 15 min mark so make sure you check on it. I was able to manage the grill so the other side cooked beautifully. Although we had to remove the skin as it was inedible (sigh) the flavor from the marinade on chicken was perfect and can only imagine how this would have been even more delicious if I would have cooked the skin just to crispy stage. Not spicy but just great flavor profile. I couldn’t find the chinese five spice anywhere and went to 4 different stores so had to order through Amazon as I didn’t want to try it without it. Will cook again for sure…so so good!

  • Would love to tackle this recipe…
    Is Asian 5 spice the same as Chinese 5 spice ?

    • Yep – hope you enjoy!

  • ***** This was AMAZING! Thank you Jen! I love your website and recipes! I made this chicken last night! The only thing I would change is to marinade it for 24 hours instead of only 8. The flavors were so delicious! I was hesitant at first, because I don’t like real spicy foods, but it was totally perfect! THANK YOU SO MUCH! I will definitely put this on my chicken rotation!

    • So glad you enjoyed it! 🙂

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.