I love the subtle spicy flavor of Jamaican jerk chicken. My jerk chicken marinade is made with spicy scotch bonnet peppers, warming spices, tangy vinegar, and a touch of brown sugar. It’s a really well-balanced marinade that’s perfect for juicy chicken leg quarters. Mixed with the char from my grill, the jerk flavor gets even better. This is a great palate-expanding weeknight meal!
I’m a big lover of spicy food, but my kids aren’t quite there yet. I only used 2 chili peppers in this jerk chicken recipe to keep it on the milder side while still having a bit of a kick. When I’m making it for adults only, I usually add a few more peppers, but it’s super delicious as is. There are so many other flavors at play that really create a wonderful taste experience!
Tips for Beginners
- I recommend wearing disposable gloves when handling hot peppers. They can burn your skin, and they can also get in your eyes or nose if you don’t wash your hands thoroughly after touching them.
- This dish is not super spicy. The peppers mellow out a lot in the marinade. However, if you’re not a fan of spicy food, feel free to leave out the Scotch Bonnets. It will change the flavor of the dish, but it will still be tasty.
- When I’m not in the mood to grill, I usually bake this chicken in a 350°F oven for 35-40 minutes.
Jerk Chicken Recipe
Equipment
- Food Processor
- Grill or Indoor Grill Pan
Ingredients
- 1 medium onion rough chopped
- 3 medium scallions rough chopped
- 2 scotch bonnet chili peppers rough chopped
- 2 cloves garlic rough chopped
- 4 teaspoons ground allspice
- 4 teaspoons ground cinnamon
- 4 teaspoons ground ginger
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- ¼ cup low-sodium soy sauce
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 5 pounds chicken leg quarters (or use your favorite cuts)
- Lime wedges optional, for serving
Instructions
- Add the onion, scallions, chiles, and garlic, to a food processor fitted with an “S” blade. Princess until finely chopped, scraping down the sides as needed.1 medium onion, 3 medium scallions, 2 scotch bonnet chili peppers, 2 cloves garlic
- Add in the allspice, cinnamon, ginger, thyme, pepper, and salt. Process until the spices are evenly distributed.4 teaspoons ground allspice, 4 teaspoons ground cinnamon, 4 teaspoons ground ginger, 1 teaspoon dried thyme, 1 teaspoon ground black pepper, 1 teaspoon kosher salt
- Pour in the soy sauce, vinegar, brown sugar, and olive oil. Process until a smooth paste forms.¼ cup low-sodium soy sauce, ¼ cup apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons olive oil
- Place the chicken in a shallow baking dish. Pour over the marinade and toss to coat. Cover and refrigerate overnight.5 pounds chicken leg quarters
- Heat an outdoor grill or grill pan over medium heat. Once hot, grill for 40-50 minutes or until the chicken is cooked through. Baste occasionally during the first 20 minutes of cooking time.
- Serve with lime wedges.Lime wedges
Becky’s Tips
- Make this marinade spicy! Scotch Bonnets are the traditional choice, but Habaneros also work well.
- I used bone-in, skin-on chicken leg quarters, but any cut of chicken will work with this recipe. You may need to adjust the grill time depending on the size of the chicken pieces and whether they are bone-in or boneless.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Jerk Chicken Step by Step
Gather all your ingredients.
Pulse the Veggies: Add 1 medium rough-chopped onion, 3 medium rough-chopped scallions, 2 rough-chopped scotch bonnet chiles, and 2 rough-chopped cloves of garlic, to a food processor fitted with an “S” blade. Princess until finely chopped, scraping down the sides as needed.
Add the Spices: Add in 4 teaspoons of ground allspice, 4 teaspoons of ground cinnamon, 4 teaspoons of ground ginger, 1 teaspoon of dried thyme, 1 teaspoon of ground black pepper, and 1 teaspoon of kosher salt. Process until the spices are evenly distributed.
Mix the Marinade: Pour in ¼ cup of low-sodium soy sauce, ¼ cup of apple cider vinegar, 2 tablespoons of brown sugar, and 2 tablespoons of olive oil. Process until a smooth paste forms.
Marinate the Chicken: Place 5 pounds of chicken leg quarters in a shallow baking dish. Pour over the marinade and toss to coat. Cover and refrigerate overnight.
Grill the Chicken: Heat an outdoor grill or grill pan over medium heat. Once hot, grill for 40-50 minutes or until the chicken is cooked through. Baste occasionally during the first 20 minutes of cooking time. Serve with lime wedges.
How to Store and Reheat
Store leftover jerk chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 10-15 minutes, or until warmed through.
Serving Suggestions
I usually serve jerk chicken with some Basmati rice or this spiced rice pilaf. I love to top it with my easy mango salsa and add a side of grilled corn on the cob. Yum!
