Juicy Jamaican Jerk Chicken with Spicy Marinade Recipe

ByBen Miller
Jump to Recipe

Introduction

Jamaican jerk chicken is a vibrant and flavorful dish known for its spicy, aromatic marinade and tender, juicy meat. This recipe combines traditional spices with fresh ingredients to create an irresistible Caribbean classic perfect for any occasion.

A white plate holds a single large piece of grilled meat with a dark, charred, and crispy outer layer, showing a rich brown and black texture. The meat rests on a small pool of thick, brown sauce that spreads slightly under it. To the right of the meat, there is a heap of light brown rice mixed with small pieces of vegetables. On the upper left side of the plate, a white bowl contains dark brown dipping sauce. A close-up shows a woman's hand holding a fork that pierces the meat while a knife from the other woman's hand cuts into it. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 chicken thighs
  • 2 chicken legs
  • 2-3 tsp crushed/powdered allspice (pimento)
  • 1 tsp fine salt
  • 4 spring onions, trimmed
  • 1 medium white onion
  • 1-2 Scotch bonnet peppers
  • 6-8 garlic cloves
  • 2-3 tbsp picked thyme leaves
  • 240ml lime juice or orange or pineapple juice
  • 60ml white or malt vinegar
  • ½ tsp mixed spice
  • 1-2 tbsp dark sugar

Instructions

  1. Step 1: Place all the marinade ingredients—crushed allspice, salt, spring onions, white onion, Scotch bonnet peppers, garlic cloves, thyme, juice, vinegar, mixed spice, and dark sugar—into a blender. Whizz until you form a thick paste, similar in consistency to sweet chili sauce. Taste and adjust the seasoning as needed.
  2. Step 2: Slit the skin of each chicken piece with a sharp knife to allow the marinade to penetrate. Place the chicken in a container and pour over the jerk marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, ideally 24 hours, to let the flavors develop.
  3. Step 3: Preheat your oven to 220°C (200°C fan/gas mark 7). Transfer the marinated chicken to an ovenproof dish and cover with foil. Cook for 30 to 45 minutes.
  4. Step 4: Remove the foil and baste the chicken with the juices from the dish. Continue cooking uncovered for another 10 minutes until the skin crisps up.
  5. Step 5: Check the chicken is fully cooked by cutting into the thickest part. If the juices run clear, it’s ready. If they are red or pink, return the chicken to the oven for an additional 10 minutes or until fully cooked.
  6. Step 6: Serve the jerk chicken hot with traditional sides like rice and peas or your favorite accompaniments.

Tips & Variations

  • Use a milder pepper or reduce the number of Scotch bonnet peppers if you prefer less heat.
  • Marinating overnight enhances the flavor and tenderness of the chicken.
  • For an authentic smoky flavor, cook the chicken over charcoal or grill after oven-roasting.
  • Swap chicken thighs and legs for a whole chicken cut into pieces if preferred.

Storage

Store leftover cooked jerk chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. The marinade paste can be kept refrigerated for up to three weeks in a sealed container.

How to Serve

A white plate holds a charred dark brown grilled meat chop with a bone extending to the left, covered in some brown sauce underneath. To the right of the meat, there is a portion of light brown cooked rice mixed with small bits of vegetables. Behind the meat is a white bowl filled with a dark brown sauce. A woman’s hand is holding a silver fork piercing the meat on the right side, while a knife is cutting into the top center of the meat. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs and legs?

Yes, but chicken breasts may dry out more quickly. Consider marinating for less time and monitor cooking closely to keep them juicy.

How spicy is jerk chicken?

Jerk chicken can be quite spicy due to the Scotch bonnet peppers, but you can adjust the heat level by using fewer peppers or substituting with milder chili varieties.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Juicy Jamaican Jerk Chicken with Spicy Marinade Recipe

★★★★★

4.7 from 112 reviews
  • Author: Ben
  • Total Time: 4 hours 15 minutes to 25 hours 15 minutes (including marinating time)
  • Yield: 4 servings 1x
Print Recipe

Description

This authentic Jamaican jerk chicken recipe features tender chicken thighs and legs marinated in a bold blend of allspice, Scotch bonnet peppers, aromatic herbs, and citrus juices, then oven-roasted to perfectly crisp and juicy perfection. The spicy, smoky, and slightly sweet marinade captures the essence of traditional Jamaican flavors, making it an irresistible dish served best with classic sides like rice and peas.

Ingredients

Scale

Chicken

  • 2 chicken thighs
  • 2 chicken legs

Jerk Marinade

  • 2–3 tsp crushed/powdered allspice (pimento)
  • 1 tsp fine salt
  • 4 spring onions, trimmed
  • 1 medium white onion
  • 1–2 Scotch bonnet peppers
  • 6–8 garlic cloves
  • 2–3 tbsp picked thyme leaves
  • 240ml lime juice or orange or pineapple juice
  • 60ml white or malt vinegar
  • ½ tsp mixed spice
  • 1–2 tbsp dark sugar

Instructions

  1. Prepare the marinade: Whizz all the marinade ingredients including the allspice, salt, spring onions, white onion, Scotch bonnet peppers, garlic, thyme, citrus juice, vinegar, mixed spice, and dark sugar in a blender until you get a thick paste similar to sweet chilli sauce. Taste and adjust seasoning as needed. Store in an airtight container in the fridge for up to three weeks.
  2. Marinate the chicken: Slit the skin of the chicken pieces with a sharp knife to help the marinade penetrate. Place the chicken in a container and pour over enough jerk marinade to completely cover it. You might not need all the marinade. Cover and refrigerate for at least 4 hours, ideally 24 hours to develop the flavors fully.
  3. Preheat the oven: Set your oven to 220°C (200°C fan) or gas mark 7 to prepare for roasting the chicken.
  4. Cook the chicken: Place the marinated chicken pieces in an ovenproof dish and cover them with foil. Roast in the preheated oven for 30-45 minutes. Then, remove the foil and baste the chicken with its own juices to keep it moist.
  5. Crisp the skin: Continue roasting the chicken uncovered for an additional 10 minutes to allow the skin to crisp up beautifully.
  6. Check doneness: Pierce the thickest part of the chicken to check that the juices run clear. If they are still red, return the chicken to the oven for another 10 minutes or until fully cooked.
  7. Serve: Enjoy the jerk chicken hot with traditional sides such as rice and peas or any preferred side dish to complement the smoky and spicy flavors.

Notes

  • You can substitute lime juice with orange or pineapple juice for a slightly different citrus profile.
  • Adjust the amount of Scotch bonnet peppers according to your preferred spice level, but be cautious as they are very hot.
  • Slitting the chicken skin helps the marinade penetrate and enhances flavor.
  • The marinade keeps well in the fridge for up to three weeks, making it convenient for batch preparation.
  • Ensure chicken is fully cooked by checking the juices run clear to avoid foodborne illness.
  • Serve with traditional Jamaican sides like rice and peas to complete the meal.
  • Prep Time: 15 minutes
  • Cook Time: 50-65 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Jamaican

Keywords: Jamaican jerk chicken, spicy chicken marinade, baked jerk chicken, Caribbean chicken recipe, oven-roasted jerk chicken

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆