Jamaican Jerk Chicken

KP
Servings: 4 Total Time: 5 hrs 5 mins
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Chicken marinated in allspice, thyme, scotch bonnet and spring onion
Caribbean jerk chicken with rice and beans (illustrative)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

Tap any ingredient to read its history, origin and where it is used.

Jerk is a Jamaican style of seasoning and cooking, traditionally over pimento wood, built on allspice (called pimento in Jamaica) and fiery scotch bonnet peppers.

This version bakes or grills the chicken. Marinating overnight gives the deepest flavor.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Snappr on Pexels; Photo 2: Valeria Boltneva on Pexels; Photo 3: Tochukwu Ekeh on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Caribbean jerk chicken with rice and beans (illustrative)
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Jamaican Jerk Chicken

Author: KP Cooking Method: Cuisine: Courses: Recipe Keys: Dairy Free Non Vegetarian Spicy
Prep Time 20 mins Cook Time 45 mins Rest Time 240 mins Total Time 5 hrs 5 mins
Servings: 4

Description

Jamaican jerk chicken with an allspice, thyme, scotch bonnet and spring onion marinade, baked or grilled until deeply browned.

Ingredients

For the marinade

For the chicken

Instructions

  1. Blend all the marinade ingredients into a thick paste.
  2. Score the chicken and rub the paste in well. Cover and refrigerate for at least 4 hours, ideally overnight.
  3. Heat the oven to 200 C / 400 F, or prepare a grill with medium heat.
  4. Arrange the chicken on a rack set over a baking tray and bake for 40 to 45 minutes, turning once, until browned and cooked through.
  5. Check that the thickest part reaches 74 C / 165 F, then rest for 5 minutes.
  6. Serve with rice and peas, fried plantains or coleslaw.

Note

Wear gloves when handling scotch bonnet peppers and avoid touching your eyes. Do not reuse raw marinade as a sauce unless boiled. Contains soy.
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Frequently asked questions

Expand All:

What can I use instead of scotch bonnet?

Habanero is a close relative with similar heat.

How spicy is it?

Very, unless you remove the seeds and use less pepper.

Can I grill it?

Yes, over indirect heat, turning often, until the chicken reaches 74 C / 165 F.