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A sliced jerk chicken breast on a round cutting board, with a man's hand holding a cleaver above it
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5 / 2 votes

Jerk Chicken

August 6th is Jamaican Independence Day. Celebrate! This jerk chicken relies on an easy marinade you toss together from Jamaican allspice, scallion, thyme, cinnamon, chile pepper, and vinegar that tastes just like what you'd experience in the Caribbean. With easy instructions on how to cook it without fail.
Prep Time25 minutes
Cook Time2 hours
Total Time2 hours 25 minutes
Course: Mains
Cuisine: Caribbean
Servings: 4 servings
Calories: 647

Ingredients

For the jerk marinade

  • 1 small to medium yellow onion, coarsely chopped
  • 1/2 cup chopped scallions
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon salt
  • 2 teaspoons granulated or light brown sugar
  • 1 teaspoon ground Jamaican allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 habañero, serrano, or jalapeño chile, or more to taste
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons soy sauce, (or substitute tamari, which is gluten-free)
  • 1 tablespoon mild vegetable oil
  • 1 tablespoon cider vinegar or distilled white vinegar

For the jerk chicken

  • 1 1/2 cups jerk marinade
  • 1 (3 1/2- to 4-pound) chicken, cut into pieces
US - Metric

Instructions

Make the jerk marinade

  • In a blender or food processor, combine all the ingredients and process until smooth. The marinade will be quite thick. You should have about 1 1/2 cups. (You can store the marinade in a tightly closed jar in the refrigerator for up to a couple weeks.)

Make the jerk chicken

  • Place the chicken in a large glass bowl or baking dish and dump 1 cup jerk marinade over the chicken. Turn the pieces to coat them completely. Cover and refrigerate for 4 to 6 hours.
  • Build a low fire in a charcoal grill or preheat a gas grill to 225°F (107°C). [Editor's Note: For authentic flavor, build a low fire in a charcoal grill with a combination of charcoal and pimento wood and hold the temperature around 225°F (107°C). If you don’t have pimento wood, substitute hickory or applewood, or use all charcoal.]

Grill the jerk chicken

  • Place the chicken on the grill, skin-side down. The marinade will cling to the chicken; that’s okay. Cover the grill and cook the chicken, basting frequently with the remaining 1/2 cup jerk marinade and turning every 10 minutes or so, for 1 1/2 to 2 hours. The chicken is done when the flesh feels firm and the juices run clear when the meat is pricked with a fork.
  • Pile the jerk chicken onto a platter and have at it. Originally published July 23, 2013.

Nutrition

Serving: 1portion | Calories: 647kcal | Carbohydrates: 8g | Protein: 52g | Fat: 44g | Saturated Fat: 12g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 202mg | Sodium: 1207mg | Fiber: 2g | Sugar: 4g