Authentic Jamaican Jerk Chicken

Name: Authentic Jamaican Jerk Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 4 lbs chicken legs and thighs, bone-in and skin-on; 1 bunch scallions (green onions), roughly chopped; 4 cloves garlic, peeled; 1 inch piece fresh ginger, peeled and chopped; 2 Scotch bonnet peppers (remove seeds for less heat); 2 tablespoons fresh thyme leaves; 1 tablespoon ground allspice; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 2 tablespoons dark brown sugar; 1/3 cup soy sauce; 1/4 cup fresh lime juice; 2 tablespoons vegetable oil; 1 tablespoon white vinegar; 1 teaspoon salt; 1 teaspoon black pepper

Published Date: 3/6/2026

Ingredients

4 lbs chicken legs and thighs, bone-in and skin-on
1 bunch scallions (green onions), roughly chopped
4 cloves garlic, peeled
1 inch piece fresh ginger, peeled and chopped
2 Scotch bonnet peppers (remove seeds for less heat)
2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons dark brown sugar
1/3 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon black pepper

Instructions

Combine the scallions, garlic, ginger, Scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, vegetable oil, vinegar, salt, and black pepper in a food processor or blender. Pulse until a thick, aromatic paste forms.
Wash and pat dry the chicken pieces. Trim any excess fat. Using a sharp knife, make several deep slashes into the meat of the chicken legs and thighs. This allows the marinade to penetrate deeply.
Place the chicken in a large bowl or resealable bag. Pour the marinade over the chicken, rubbing it thoroughly into the scored cuts and under the skin. Seal and refrigerate for at least 4 hours, though overnight is highly recommended for maximum flavor.
Preheat your outdoor grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grill grates to prevent sticking.
Place the chicken on the grill, skin-side down first. Cook for about 45 minutes in total, turning occasionally to ensure even cooking and to prevent burning the sugar in the marinade. You want a nice dark char on the outside. Cook until the internal temperature reaches 165°F at the thickest part.
Remove the chicken from the grill and let it rest on a platter for 5 to 10 minutes to allow the juices to redistribute. Serve warm with your favorite sides.

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