Jerk Chicken
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The best Jamaican Jerk Chicken, including oven and grilling instructions! It’s incredibly flavorful thanks to hours of marinating in a vibrant and deliciously seasoned jerk marinade. And who can resist that light char and crave-able spicy kick? A must-try recipe that will have you picturing a beach in Jamaica.
Pair it with a platter of coconut rice and fresh pineapple to create a tasty and simple Caribbean meal!
Jamaican Jerk Chicken Recipe
This is one of the best marinade recipes you’ll ever try! It’s brimming with fresh flavor, and it may seem like a strange combination of ingredients, but together they blend to create incredible, well-balanced flavor. And it all complements the whole chicken perfectly.
Jerk Chicken Video
It’s a great recipe to make for a summer cookout, yet it’s easy enough for a weeknight dinner. Just prep the marinade the night before or morning of, add the chicken and let it soak while you’re at work, then when you get home pop it in the oven or throw it on the grill (simmer the rice while the chicken is cooking) and you’ve got a dinner that’s sure to satisfy!
Chicken and Marinade Ingredient List
- Chicken pieces (bone-in, skin-on) – I recommend using 5 thighs and 5 legs
- Green onions or scallions – 1/2 small red onion could be substituted.
- Garlic – only use fresh garlic.
- Ginger – this adds so much flavor, only use fresh.
- Habanero peppers – scotch bonnet peppers will work too if you can find them. The amount used can be adjusted to taste; these are spicy!
- Lime juice – in a pinch, lemon juice will work too. Don’t use bottled.
- Soy sauce – if you have low sodium on hand, that will work, just add a little salt to the marinade.
- Brown sugar – honey could be substituted.
- Thyme leaves – preferably use fresh, in a pinch, 1 tsp dried will work.
- Allspice, cinnamon, and nutmeg – these may seem strange with chicken, but they’re key ingredients, don’t omit them!
- Black pepper – it’s a hassle to grind it, but it does make a difference.
How to Make Jerk Chicken
- Place chicken pieces in a gallon-size resealable bag.
- Make marinade: add marinade ingredients, green onions, garlic, ginger, habaneros, lime juice, soy sauce, brown sugar, thyme, and spices to a food processor or blender and plus to chop (it should be slightly coarse, not pureed).
- Pour marinade over chicken: pour mixture over chicken in bag, seal bag while pressing out excess air, then rub marinade over chicken.
- Allow marinating time: rest in refrigerator 3 – 24 hours.
How to Bake Jerk Chicken – Oven Method
- Heat oven and prepare baking sheet: Preheat oven to 375 degrees. Line an 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.
- Arrange marinated chicken on sheet: remove chicken from marinade and arrange pieces on a baking sheet, leaving space between them.
- Bake to 165 degrees in center: bake in preheated oven until cooked through, about 45 – 50 minutes, while broiling during the last few minutes for better browning.
How to Grill Jerk Chicken
Heat grill, clean and oil grates: Preheat a gas grill to medium-high heat (about 400 degrees). Clean grill grates and rub lightly with oil using tongs and an oiled paper towel.
Cook through to 165 degrees: grill until chicken is cooked through, turning occasionally (and reducing the burning temperature slightly if it’s browning too quickly), about 30 minutes.
Can I Use Boneless Skinless Chicken Breasts or Thighs?
Yes. I’ve also made this with boneless, skinless chicken breasts as well, if grilling. If doing so, don’t marinate longer than 6 hours.
Grill over medium-high heat (425 – 450) about 4 – 5 minutes per side. Keep a close eye on it because if it goes past 165 degrees in the center, it will start to dry out. Use an instant-read thermometer to be sure. Baking isn’t recommended for breasts, as you won’t get any browning.
Boneless, skinless thighs should work fine here, too, for grilling or oven roasting. If doing so, marinate up to 12 hours. Grill over medium-high heat (425 – 450) about 5 – 7 minutes per side. If baking, cook in a preheated 400-degree oven on an oiled baking sheet until cooked through, about 30 – 35 minutes, and broil during the last few minutes to help brown as needed.
Can I Make the Marinade in Advance?
Yes, the marinade can be made up to 4 days in advance. Store in the refrigerator.
Recipe Tips for the Best Jerk Chicken
- Only use fresh ingredients for the best flavor (no dried powders). You’ll notice most everything is fresh in the recipe, that’s what makes this chicken so good!
- Allow enough time to marinate so the jerk sauce can really soak into the chicken, at least 3 hours and up to 24 hours.
- Skip the chicken breasts and go for thighs for the most flavorful and tender end result.
- Want to maximize the flavor? Rub some of the marinade underneath the chicken skin (just be careful not to tear it off).
- If grilling, remember every grill cooks a little differently, so just keep an eye on it. You want some char but not overly charred chicken, so reduce the temperature slightly as needed.
What Sides to Serve with Jerk Chicken?
- Coconut Rice
- Black Beans
- Coleslaw
- Fresh fruit (pineapple, mango, papaya, etc)
More Tropical Dinners You’ll Love:
- Grilled Lime Salmon with Mango Avocado Salsa
- Hawaiian Chicken Kebabs
- Fish Tacos
- Cilantro Lime Shrimp with Coconut Rice
- Salmon with Sweet and Sour Sauce
Follow Cooking Classy
Jerk Chicken
Ingredients
- 10 bone-in skin on chicken pieces, thighs and legs (about 3 lbs), trim excess fat and skin
- 6 green onions, cut into 2-inch pieces*
- 4 garlic cloves, peeled and smashed
- 2 habanero peppers (or scotch bonnet), stem removed**
- 1 1/2 -inch piece ginger, peeled and sliced
- 1/3 cup fresh lime juice
- 1/4 cup soy sauce
- 1 1/2 Tbsp brown sugar
- 1 Tbsp fresh thyme leaves
- 1 tsp freshly ground black pepper
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Place chicken pieces in a gallon size resealable bag.
- Add remaining ingredients to a food processor and plus several times to chop (it should be somewhat coarse). Pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken. Let rest in refrigerator 3 - 24 hours.
- Oven instructions: Preheat oven to 375 degrees Fahrenheit. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.
- Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them. Bake in preheated oven until cooked through, about 45 - 50 minutes, while broiling during the last few minutes for better browning.
- Or grill instructions: preheat a gas grill to medium-high heat (about 400 degrees.) Clean grill grates and rub lightly with oil using tongs and an oiled paper towel.
- Grill until chicken is cooked through, turning occasionally (and reducing burning temperature slightly if it's browning too quickly) about 30 minutes.