Grilled Jamaican Jerk Chicken

Fire up the grill and celebrate a laid-back vibe and the flavors of the Caribbean with this savory, sweet, and spicy Grilled Jamaican Jerk Chicken. Combining the warm spices, fresh aromatics, and the fruity pop of scotch bonnet peppers, this is the chicken you will be cooking up all summer long.

The rich, bold, and complex flavors of Jamaican Jerk are one of my absolute favorites. The combination of ingredients results in a flavor that perfumes everything while being completely balanced. Nothing is too much yet it’s an intoxicating profile that will have you craving the next bite even as you are on your first. It’s a full sensory experience in how aromatic it smells, the way the flavors dance across your taste buds, the bite of crispy skin. Even a less traditional take like Jamaican Jerk Clams tantalizes the senses with the popping of the clams and flickering of the flames. So sit back, pop open a Red Stripe, and enjoy some irie vibes.

Why You’ll Love This Recipe

• Juicy Chicken – We have all been there at some point in our lives, biting into dry, bland, overcooked chicken. The combination of ingredients in the jerk marinade not only permeates the meat completely, but also tenderizes it. The result is incredibly juicy meat with crispy skin.
• Balance of Flavors – There are some bold flavors in Jamaican jerk like allspice, cinnamon, and the mighty little scotch bonnet, but they all work together. There is warmth, fruitiness, bitterness, acidity, herbaceous pop, and just the right about of heat.
• Versatility – This same Jamaican jerk marinade recipe can be used on all cuts of chicken, including your weeknight superhero boneless, skinless chicken breasts. It can also be used on pork and seafood. You just need to adjust the marinating time accordingly.
• Simple Ingredients – Yes, the list of ingredients might seem a little long but they are all easily accessible from your own grocery along with pantry staples like soy sauce and vinegar.

What is Jamaican Jerk?

Jamaican jerk refers to both the style of cooking also a dry spice and wet marinade. The first reference of jerk in history is associated with the indigenous Taino. The word itself is believed to come from the term charqui, a Spanish word that eventually led to the English word jerky.

Traditionally jerk was cooked over an open fire with pimento wood providing the fuel. It was often a whole pig. Today, old oil barrels split in half fueled by charcoal are the predominate cooking method. Chicken, pork, beef, and seafood are all popular.

Regardless of the protein, there are certain hallmarks to the sweet, spicy, savory, and herbaceous flavors of jerk. Allspice and the fruit and fiery scotch bonnet are a must. Green onions and thyme are also common components. Onions, brown sugar, cinnamon, nutmeg, and ginger are other common aromatics that add to this complex flavor profile. Every bite is an experience, alive with a burst of different flavors.

Balance of Ingredients

There is nothing one note about any one predominate flavor in this Jamaican jerk chicken recipe. All of the ingredients serve a purpose and play harmoniously together while also shining on their own. Let’s break down the components of a Jamaican jerk marinade.

• Spices – Allspice is the hallmark of Jamaican jerk for both spice, but also the tree that it comes from. The pimento tree is the preferred wood for cooking jerk. In addition to allspice cinnamon, nutmeg, and clove bring warmth.
• Aromatics – Garlic, ginger, and red onion bring savory flavor while also adding a little bite.
• Herbs – Thyme is another trademark of jerk. In addition to fresh thyme green onions, another common ingredient in jerk, and sunny cilantro also offer flavor. Cilantro isn’t as common in a traditional jerk recipe but pairs well with all of the ingredients and offers a layer of freshness.
• Acid – Lime juice and zest and vinegar wake up all of the flavors and make them sing. I like the neutral sweetness of rice wine vinegar in this but you can also use apple cider vinegar.
• Heat – Scotch bonnet brings fruity heat to Jamaican jerk. The chile on its own pack a serious punch but with all of the other components totally mellows. If you don’t have access to a scotch bonnet pepper you can substitute with habaneros for a similar flavor profile.
• Sweet & Salty – Soy sauce adds salt and umami while dark brown sugar adds that deep molasses flavor.

How to Make Grilled Jamaican Jerk Chicken

Your taste buds will be jammin’ as this grilled chicken hits the grill. From the moment the intoxicating aromas hit your senses to the first sizzle as you baste, you will immediately slow down, enjoy the moment, and know you’re in for some really good eats.

• Make your marinade. Roughly chop all of your ingredients and add them to a food processor or blender. Pulse until smooth and fine. It will be somewhere between a paste and a liquid.

• Prepare your chicken. If using a whole chicken, break it down into individual pieces, including cutting the chicken breasts in half so you have ten pieces. This will allow everything to cook at about the same time.
• Marinate your chicken. Add your chicken pieces to a large bowl, plastic container, or large plastic bag. Depending on the size of your chicken add 3/4 cup to one cup of the jerk marinade to the chicken, tossing it so it is all fully coated. Let the chicken marinate in the refrigerator for at least 8 hours up to overnight, massaging it occasionally.
• Prepare your grill. Prepare your grill for two zone cooking, leaving a direct side and a cooler indirect side. It is optional, but you can add whole allspice berries to your ashed over charcoal for an authentic flavor of pimento. If not, add your favorite wood chips such as cherry, pecan, or applewood. You want your grill at around 350 degrees.
• Season your chicken. Remove your chicken from the marinade and only lightly pat it dry. Season both sides generously with kosher salt.

• Indirect heat is your friend. Place your chicken on the indirect side of the grill, skin side up. Close the grill and allow your chicken to cook for 30 minutes.
• Prepare your basting liquid. Add a cup of beer or pineapple juice and two tablespoons of the reserved jerk marinade to a grill safe pot or a spray bottle. Mix to combine.
• Baste your chicken and give it a flip. After 30 minutes flip your chicken over and baste the underside. Rotate your chicken pieces as needed. From this point on baste and rotate or flip your chicken every 15 minutes.
• Move over direct heat. When your chicken is around 155-158 degrees, move it to the direct heat just to finish it off and crisp it up a little more. No, your chicken is not burnt.

• Let your chicken rest. Allow your chicken to rest for 10-15 minutes before serving. This is a great time to refresh the beers!

What Can I Use This Jamaican Jerk Marinade On?

For this recipe I used a whole roaster chicken that was cut up into ten pieces. Here is a list of other ideas on how you can use this marinade, as well as suggested marinade times.

• Chicken Wings – This is actually one of my favorite ways to make grilled chicken wings. If you’ve ever had Jamaican jerk wings, you’ll know what I’m talking about. You’ll want to marinate them for at least four hours, up to overnight.

• Chicken Breasts – Bone in, skin on chicken breasts can marinate for up to overnight. Boneless, skinless chicken breasts you won’t want to marinate for more than two hours. Try cutting them up and making kabobs. They only need about 30 minutes for maximum flavor.
• Chicken Thighs/Legs – Bone in, skin on legs and thighs will marinate for the same amount of time as a whole cup up chicken. Boneless, skinless thighs you won’t want to marinate for more than four hours.
• Pork Tenderloin – I love jerk pork almost as much as I love jerk chicken. It’s a great canvas for all of the flavors. Allow pork tenderloin to marinate for between 2-4 hours.
• Pork Chops – If you have thick cut bone in pork chops they can marinate for up to 6 hours. Thin, boneless pork chops an hour is good.
• Shrimp – Grilled jerk shrimp are total flavor bombs. They also suck up all of the flavor quickly. Toss them in your marinade and allow them to sit while you prepare your grill. You don’t want them in the marinade for more than 20 minutes.
• Fish – Grouper, snapper, and mahi-mahi are all delicious in this marinade. Just like the shrimp, you don’t want to marinate them for more than 20 minutes.

Tips From the Beach

• Don’t be afraid of the spice. Don’t be scared to add at least two scotch bonnet peppers or habaneros to your jerk recipe. yes it will smell spicy and it will taste spicy when you sample the raw marinade, but it won’t make your chicken spicy. Two deseeded peppers will add a mild kick while four are more of an authoritive heat.
• Easily add the flavor of pimento wood with allspice berries. Pimento can be really hard to find and also expensive. Reach to your spice cabinet and pull out the whole allspice berries for a hint of that authentic pimento wood flavor.
• Experiment with this marinade on different proteins. Try this marinade out on different cuts of chicken, pork, and seafood.
• Make extra marinade and freeze it. This Jamaican jerk marinade freezes really well! Transfer it to freezer safe bags and it will last for up to three months. Let it defrost overnight in the refrigerator.
• Don’t skip the step of basting. Whether you use beer or pineapple juice, don’t skip the basting. If you have a good quality spray bottle you can use that, and also a mop brush.
• No, you chicken is not burnt! Because of all of the spices in jerk as well as the amount of aromatics and herbs, your chicken can get really dark. No, it’s not burnt. That is pure flava baby!

For more chicken recipes make sure to check out Coq au Champagne and Chicken Provencal!

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