Jerk Chicken Recipe

Name: Jerk Chicken
Cook time: 60 min
Total time: 1500 min
Yield: 8
Ingredients: 1/2 cup malt vinegar (or white vinegar); 2 tablespoons dark rum; 2 Scotch bonnet peppers (or habaneros), with seeds, chopped; 1 red onion, chopped; 4 green onion tops, chopped; 1 tablespoon dried thyme or 2 Tbsp fresh thyme leaves, chopped; 2 tablespoons extra virgin olive oil; 2 teaspoons salt; 2 teaspoons freshly ground black pepper; 4 teaspoons ground allspice; 4 teaspoons ground cinnamon; 4 teaspoons ground nutmeg; 4 teaspoons ground ginger; 2 teaspoons molasses; 1 (5 or 6 pound) roasting chicken, cut in half, lengthwise; 1/2 cup lime juice; Salt and pepper

Overhead view of jerk chicken on a platter. — Ciara Kehoe

Do you like heat? As in chili heat? If you do, then jerk chicken is made for you.

This is a dish popular in Jamaica and throughout the Caribbean. Jerk seasoning is based on two main ingredients: Scotch Bonnet chili peppers (or habaneros) and allspice.

Jerk Chicken Tip

Scotch bonnet and habanero chili peppers are HOT. As in be-really-careful hot, and as for goodness sake do not touch your eyes or anything sensitive after handling them hot.

The following jerk chicken recipe isn't blazing hot, but it is still plenty spicy, and great the next day in a chicken salad. Serve it with black beans and rice (to spread out the heat) and a very large glass of cold beer. You can choose to make jerk chicken in the oven, or make grilled jerk chicken.

Do you have a favorite jerk seasoning recipe? Please let us know about it in the comments.

Overhead view of jerk chicken on a platter with dipping sauce. — Ciara Kehoe

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Watch This Jerk Chicken Recipe

What Is Jerk Chicken?

Jerk is a cooking method traditionally used in throughout the Caribbean and often associated with Jamaica in particular. Spices coat chicken—or beef, pork, seafood, and even vegetables—that's cooked slowly over a fire.

The method may have started with the Taino, the indigenous people of the Caribbean, in the 15th century as a way to preserve meat (the word jerk is related to jerky). It's believed they taught the method to African slaves who adapted it. That adaptation became the Caribbean residents' method today to make jerk chicken.

Preparing Jerk Chicken in Advance

If you're looking for a recipe that doesn't require a lot of work the day you're cooking it, this jerk chicken is perfect. It marinates overnight, so the work of creating the marinade happens a day before you cook it. You can even make the marinade up to a week in advance and refrigerate it.

We don't recommend cooking the chicken in advance, because it will lose some of its crispness and juiciness. However, if there are leftovers, refrigerate them for up to five days and eat cold. Or, strip the meat from leftover jerk chicken and use it in salads.

Great Jerk Chicken Side Dishes

Jerk Chicken

Cook Time 60 mins

Overnight 24 hrs

Total Time 25 hrs

Servings 6 to 8 servings

Scotch bonnet and habanero chili peppers are very hot and can cause extreme pain if they come in contact with your eyes. I strongly recommend wearing protective gloves while handling the chilis and the jerk paste.

For chicken parts: Use 5 or 6 pounds of bone-in, skin-on chicken parts such as breasts, legs, thighs, or drumsticks. Marinate as directed Step 2 and grill or bake as directed. Since individual pieces are smaller than two chicken halves, the cooking time may be less. Use a meat thermometer to judge when the chicken is fully cooked (165°F).

Recipe adapted from several sources, including Bon Appetit magazine.

1/2 cup malt vinegar (or white vinegar)
2 tablespoons dark rum
2 Scotch bonnet peppers (or habaneros), with seeds, chopped
1 red onion, chopped
4 green onion tops, chopped
1 tablespoon dried thyme or 2 tablespoons fresh thyme leaves, chopped
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
2 teaspoons molasses
1/2 cup lime juice
1 (5 to 6 pound) chicken, cut in half lengthwise
Kosher salt and freshly ground pepper

Make the jerk marinade:

Put the vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.

Ciara Kehoe
Marinate the chicken:

Place the chicken in a large freezer bag, or in a large non-reactive bowl or baking dish. Pour lime juice over the chicken and coat well.

Rub the jerk paste over the chicken pieces and coat well (it helps to use gloves!). Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.

Ciara Kehoe
Cook the chicken, simmer marinade:

When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan.

Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken.

If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.

Grilling Method

Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for about 40-50 minutes, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through.

The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 170°F for the thigh when checked with a meat thermometer.

What's the Temperature of Cooked Chicken?
READ MORE:

Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Oven Method

Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 40-50 minutes.

The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, or a meat thermometer reads about 165°F for the breast and 170°F for the thigh.

Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Cut chicken into pieces. Serve with black beans and rice.

Ciara Kehoe

Ciara Kehoe

Ciara Kehoe

Ciara Kehoe

Nutrition Facts (per serving)
899	Calories
50g	Fat
8g	Carbs
94g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	899
% Daily Value*
Total Fat 50g	64%
Saturated Fat 14g	69%
Cholesterol 299mg	100%
Sodium 848mg	37%
Total Carbohydrate 8g	3%
Dietary Fiber 2g	7%
Total Sugars 2g
Protein 94g
Vitamin C 6mg	32%
Calcium 98mg	8%
Iron 6mg	31%
Potassium 879mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.