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Loading...Jamaica's most iconic dish features chicken marinated in a fiery paste of scotch bonnet peppers, allspice, thyme, and warm spices, then slow-grilled over smoky coals for an irresistible balance of heat, sweetness, and aromatic depth.
Prep Time30 mins
Cook Time35 mins
Total Time65 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 28 gFat
- 7 gSaturated Fat
- 8 gCarbs
- 1 gFiber
- 4 gSugar
- 45 gProtein
- 720 mgSodium
- 520 mgPotassium
- 60 mgCalcium
- 3 mgIron
- 18 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the jerk marinade
- 5 scotch bonnet peppers, stemmed and seeded to taste
- 1 medium yellow onion, roughly chopped
- 6 garlic cloves, peeled
- 5 green onions, chopped
- 3 tbsp fresh thyme leaves (or 1 tbsp dried)
- 2 tbsp whole allspice berries (or 2 tsp ground)
- 1 tsp ground cinnamon
For the wet blend and seasoning
- 2 tbsp packed brown sugar
- 1/4 cup soy sauce
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
For the chicken
- 4 lbs bone-in, skin-on chicken thighs and drumsticks
- 2 tbsp vegetable oil, for oiling the grill
- Lime wedges, for serving
- Fresh thyme sprigs, for garnish
Directions
- Make the jerk marinade: Combine the scotch bonnet peppers, onion, garlic, green onions, thyme, allspice, and cinnamon in a food processor and pulse into a coarse paste. Add the brown sugar, soy sauce, lime juice, olive oil, salt, and pepper, then process until a smooth, thick sauce forms.
- Prepare the chicken: Pat the chicken pieces dry with paper towels. Using a sharp knife, make 2 to 3 shallow diagonal slashes across the meat of each piece so the marinade can penetrate deeply.
- Marinate: Place the chicken in a large resealable plastic bag or a nonreactive bowl. Pour the marinade over the chicken and massage it in until every piece is thoroughly coated. Refrigerate for at least 4 hours, ideally overnight and up to 24 hours.
- Preheat the grill: Set up a charcoal grill for two-zone indirect cooking, or preheat a gas grill to medium (about 350°F / 175°C). For authentic flavor, toss a handful of pimento wood chips onto the coals if available.
- Bring to room temperature: Remove the marinated chicken from the refrigerator 30 minutes before grilling. Lightly oil the grates with vegetable oil to prevent sticking.
- Grill the chicken: Place the chicken skin-side up on the cooler, indirect-heat side of the grill. Cover and cook for 25 to 30 minutes, turning every 8 to 10 minutes, until the juices run clear and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
- Char the skin: Move the chicken to the direct-heat side for the final 3 to 5 minutes, turning once, until the skin is lightly blackened in spots and crisp. Watch carefully to avoid burning.
- Rest and serve: Transfer the chicken to a warm platter, tent loosely with foil, and let rest for 5 to 10 minutes so the juices redistribute. Scatter fresh thyme over the top, serve with lime wedges, and pair with rice and peas, fried plantains, or festival for a classic Jamaican plate.
Cook’s Notes
- Always wear gloves when handling scotch bonnet peppers and never touch your eyes; the capsaicin oils are extremely potent.
- For the most authentic flavor, smoke the chicken over pimento (allspice) wood; hickory or oak are good substitutes if pimento is unavailable.
- Marinate at least 4 hours but no more than 24 hours; longer than 48 hours and the lime juice will break down the meat and make it mushy.
- No grill? Roast the chicken on a wire rack over a sheet pan at 400°F (200°C) for 35 to 40 minutes, then broil 3 to 4 minutes for char.
- Reserve a small portion of the finished marinade (before it touches raw chicken) to brush on the chicken during the last few minutes of grilling or to serve as a dipping sauce.
