Description
Jerk chicken is Jamaica in a single bite — fiery Scotch bonnet heat, warm allspice, thyme, and a charred crust that gives way to juicy, deeply seasoned meat. Real jerk is not just hot. The spice blend is complex and layered, with sweetness from brown sugar, tang from lime, and that unmistakable allspice backbone that makes it different from any other grilled chicken on earth.
Ingredients
- 3 lbs chicken leg quarters (thighs and drumsticks)
- 6 green onions, roughly chopped
- 4 cloves garlic
- 1 Scotch bonnet pepper, seeded for less heat
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 1 tablespoon fresh thyme leaves
- 1 tablespoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- Lime wedges for serving
Instructions
- Blend green onions, garlic, Scotch bonnet, soy sauce, lime juice, brown sugar, thyme, allspice, cinnamon, nutmeg, pepper, salt, and oil in a blender until a thick paste forms.
- Score the chicken pieces with deep cuts to the bone. Rub the jerk paste all over and into every cut. Marinate refrigerated for at least 4 hours, ideally overnight.
- Preheat grill to medium-high heat with a cooler zone set up for indirect cooking. Alternatively, preheat oven to 400F.
- Grill the chicken over direct heat for 5 minutes per side to char the exterior. Move to indirect heat, close the lid, and cook 25 to 30 minutes until the internal temperature reaches 175F. For oven: bake on a wire rack over a sheet pan for 40 to 45 minutes, then broil 3 minutes to char.
- Rest the chicken 5 minutes before serving with lime wedges.
Notes
- Marinating overnight is not a suggestion — the allspice and thyme need time to penetrate the meat, and the difference between 1 hour and 12 hours is enormous.
- Scotch bonnet peppers are extremely hot. Seed them for manageable heat, or use a full pepper with seeds if you want the authentic burn.
- Leg quarters are the traditional cut because dark meat stays juicy over high heat. Breasts dry out and miss the point entirely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 8
- Sodium: 680
- Fat: 24
- Carbohydrates: 12
- Fiber: 1
- Protein: 38
- Cholesterol: 145