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Jamaican Jerk Chicken

Jamaican jerk chicken with Caribbean spice marinade, grilled until charred at the edges and cooked through. Bright lime and thyme flavor clings to scored chicken for an authentic island BBQ bite.
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Prep Time 20 minutes
Cook Time 30 minutes
marinating 4 hours
Total Time 4 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Jamaican
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken marinade
  • 3 lb chicken pieces
  • 4 green onions
  • 2 scotch bonnet peppers (or habaneros) seeded
  • 4 clove garlic
  • 2 tbsp fresh thyme
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp allspice
  • 1 tbsp black pepper
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 0.25 tsp salt to taste
Serving
  • 1 lime wedges

Method
 

Make the marinade
  1. Blend the green onions, scotch bonnet peppers, garlic, fresh thyme, brown sugar, soy sauce, lime juice, allspice, black pepper, cinnamon, nutmeg, and salt until smooth (no visible chunks).
Prep and marinate
  1. Score the chicken pieces and rub the marinade all over, getting it into the cuts.
  2. Marinate in the refrigerator for 4-24 hours to fully flavor the meat.
Grill and serve
  1. Preheat the grill to medium heat, aiming for steady cooking with visible grill marks.
  2. Grill the chicken, turning frequently, for 30-40 minutes until charred with jerk spice visible and cooked through (juices run clear).
  3. Serve the jerk chicken with rice and peas and add lime wedges on the side.

Notes

For the best char, dry the chicken slightly after marinating by letting excess marinade drip off, then grill on medium so the spices darken without burning. Refrigerate leftovers in a covered container for up to 3-4 days; freeze cooked chicken for up to 2 months. To reduce heat, swap scotch bonnet peppers for habaneros and keep the seeds out.