Jamaican Jerk Chicken Recipe

What is Jerk Chicken?

Jerk Chicken is a famous Jamaican dish. For this recipe, the chicken is soaked with jerk seasoning and jerk marinade. 'Jerk' refers to the style of cooking originally done in Jamaica, which involves poking holes in the meat to allow more flavours to permeate it for an out-of-this-world taste sensation.

The jerk marinade consists of blended spices and seasonings. The longer you marinate the chicken, the tastier your chicken will be, thanks to the rich and deliciously seasoned marinade. Jamaicans prepare jerk chicken in various ways, but most use the same method: chicken is seasoned with spices and chillis, then grilled.

This Jamaican recipe has the perfect balance of heat, sweetness, and smoky flavour. It is an amazingly tender, moist, and juicy dish bursting with savoury flavours in every bite.

Jamaican Jerk Chicken Recipe 

Serves: 6

Total time: 1 day, 1 hour 

Ingredients

One whole chicken around 3 lbs / about 1360 grams, spatchcocked

For the jerk marinade

1 tbsp olive oil

1 tbsp ground thyme

1 tbsp dark brown sugar

1 tbsp soy sauce

1/2 tbsp white vinegar

3 tsp ground allspice

2 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp chilli powder

1/2 tsp dried ginger

1 Scotch bonnet pepper, seeds and ribs removed

For the Scotch bonnet sauce (this sauce is optional)

1/2 onion chopped

1/4 cup pineapple chunks or 1/8 cup pineapple juice

1 clove garlic

1/8 cup white vinegar

1 tbsp brown sugar

1 tsp salt

1 lime juiced

1 scotch bonnet pepper, seeds and ribs removed

How to Make Jerk Marinade

The marinade is a wet mix of spices, seasonings, and scotch bonnet chillis.

You can buy a Jamaican jerk marinade if you don’t want to make your own. This isn’t a marinade for those who don’t enjoy — or can’t indulge in — spicy sensations. You can, of course, leave the peppers out, but it won’t be as flavourful. 

If you can’t find Scotch bonnets, you can substitute them with the equally hot habanero or jalapeno. The Habanero chilli is very similar to the Scotch bonnet chilli, spiciness-wise, though the Scotch bonnet is a little sweeter. You can temper the heat by removing the seeds.

Here are the ingredients for the jerk marinade:

1 tbsp olive oil

1 tbsp ground thyme

1 tbsp packed dark brown sugar

1 tbsp soy sauce

1/2 tbsp white vinegar

3 tsp ground allspice

2 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp chilli powder

1/4 tsp nutmeg

1/4 tsp cinnamon

1/2 tsp dried ginger (or grated fresh ginger)

1 Scotch bonnet pepper chopped (remove seeds and veins if you don’t want it to be too spicy)

In a food processor or blender, combine all the ingredients and grind them into a fine paste. If you're using dried spices, it's not necessary to blend them. 

After mixing the marinade, spread it on the chicken. Reserve 1 tbsp of the marinade for the sauce at the end. Coat the chicken with the rest of the marinade. Rub it all over the chicken's outside and inside. To enhance the flavour of the chicken, you can also rub it under the skin.

For best results, let it marinate for at least 24 hours. If you really can't wait that long, give it at least three hours.

How to Make the Scotch Bonnet Sauce

The Scotch bonnet sauce has a leading role in this recipe, and Jamaicans serve their dish with generous amounts of this incredibly spicy condiment. You can make it in a food processor and tone it down by using less pepper. You can also remove the seeds and ribs of your Scotch bonnet pepper, which will significantly reduce the heat.

The ingredients for the sauce are:

1 Scotch bonnet, chopped

1/2 onion, chopped

1/4 cup pineapple chunks or 1/8 cup pineapple juice

1 clove garlic

1/8 cup white vinegar

1 tbsp brown sugar

1 tsp salt

1 lime juiced

1 tsp of the reserved marinade rub

Combine all the ingredients in a food processor and mix until you reach the desired chunkiness. Simmer the sauce in a saucepan for 15 minutes over low heat. Let it cool in the refrigerator until you're ready to serve the chicken.

How to Cook the Chicken

The best way to cook the chicken is on an outdoor grill and allow a little charring on the edges — it will increase the flavour. Be careful not to leave it too long, though, or your marinade will burn.

Heat the grill to medium-high. Cook the chicken over a small flame, turning it occasionally until it is well browned and cooked through. Depending on the size of the chicken, cooking time will vary — keep an eye on it after about 30 minutes.

After the chicken has rested for 10 minutes, cut it into pieces and serve it with the Scotch bonnet sauce if you want to add a nice enrichment to an already deliciously flavourful chicken. 

If you don’t have a grill, you can also cook the chicken in the oven at 375°F/190°C for around 45-60 minutes. It’s still super tasty and flavorful in the oven, but the skin doesn’t get as crispy as it does on the grill.

Preparation

1. Grill the chicken and set it aside.

2. Save one Scotch bonnet for the sauce. In a food processor, combine all ingredients for the jerk marinade. Blend until a paste forms. 

3. Reserve 1 tsp jerk marinade for the sauce. Coat the chicken with the remaining spice rub, even rubbing under the skin. Cover the chicken and refrigerate it for up to 24 hours.

4. Mix all the ingredients for the Scotch bonnet sauce, plus 1 tbsp of the reserved jerk marinade, in a food processor until you reach your desired chunkiness. Place the sauce in a saucepan and simmer for 15 minutes. Transfer to a serving dish and refrigerate until it is time to serve the chicken.

5. Remove the chicken from the refrigerator at least 20 minutes before grilling. Place the chicken on the grill rib-side down once the grill has reached medium-high heat. Over a small flame, grill the chicken until it is well browned and cooked through.

6. Remove from the grill and let stand for 10 minutes before cutting into pieces. Serve it with the Scotch bonnet sauce (optional).

Tips

Start with a small number of Scotch bonnet peppers and add more after tasting the sauce and seasoning since they are pretty hot.

To avoid accidentally touching your face after cutting the peppers, wear gloves when working with them.

If you're not a fan of heat, you can leave the Scotch bonnets out. The recipe will still taste great.

Allow the chicken to marinate for at least 3 hours and up to 24 hours.

Opt for thighs instead of chicken breasts for the most flavourful and tender results.

If you're in London — or planning a visit — and you're wondering where to find the best Caribbean restaurants, take a look at our pick of the most popular foodie destinations in the UK capital.