Go Back
–+ servings
jerk chicken topped with scallions.
Print Recipe
No ratings yet

Jerk Chicken Recipe

Made with spicy scotch bonnet peppers and warming spices, this Jamaican jerk chicken really packs a punch!
Step-by-step photos can be seen below the recipe card.
Prep Time20 minutes
Cook Time40 minutes
Marinade Time8 hours
Total Time9 hours
Course: Dinner, Main Course
Cuisine: Jamaican
Servings: 6 leg quarters
Author: Laurel Perry

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
    spices blended with onions and peppers in a food processor.
  • 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
    jerk marinade in a food processor.
  • 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
    chicken leg quarters topped with jerk marinade in a baking pan.
  • 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.
    grilled jerk chicken leg quarters on a grill.
  • Serve with lime wedges.
    Lime wedges

Video

Notes

  • 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

Serving: 1leg quarter | Calories: 551kcal | Carbohydrates: 11g | Protein: 37g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 200mg | Sodium: 957mg | Potassium: 593mg | Fiber: 2g | Sugar: 5g | Vitamin A: 325IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 3mg