Savory Jamaican Jerk Chicken That's Juicy and Spicy

A mouthwatering Jamaican Jerk Chicken recipe packed with spices and citrus for a perfect weeknight dinner. Experience the taste of the islands with this juicy and spicy dish.

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Prep Time 20

Cook Time 40

Marinating Time 4

Total Time 5

Servings: 6 pieces

Course: Chicken

Cuisine: Caribbean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

5 to 6 pounds bone-in, skin-on chicken pieces This main protein retains moisture during cooking for a tender bite.
3 pounds boneless, skinless chicken breasts or thighs A quicker alternative that makes meal prep a breeze.

For the Marinade

4 green onions They add a fresh, mild onion flavor; you can substitute with other green herbs if you like.
6 cloves garlic, roughly chopped Enhances flavor depth; garlic powder can be used in a pinch.
2 jalapeño peppers, seeded and cut Provide heat; swap with mild peppers if you prefer less spice.
¼ cup fresh lime juice Using fresh juice brightens the dish; bottled juice works in a hurry.
3 tablespoons extra virgin olive oil Acts as the fat in the marinade; replace with canola if needed.
1 tablespoon brown sugar Gives a sweet balance to the spice; honey is a great substitute.
2 teaspoons dried thyme Offers an earthy flavor; oregano or Italian seasoning can be used instead.
2 teaspoons ground nutmeg These spices create the astounding jerk flavor profile; feel free to adjust to your taste.
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground ginger
2 teaspoons kosher salt
2 teaspoons ground black pepper

Equipment

Grill
Oven
Food Processor
Baking Sheet
Mixing Bowl

Method

Step-by-Step Instructions for Jamaican Jerk Chicken

Step 1: Prepare Chicken - Start by preparing your chicken. For bone-in pieces, poke several holes in the skin to allow the marinade to seep in. For boneless pieces, gently pound to an even thickness.
Step 2: Make Marinade - In a food processor, combine green onions, garlic, jalapeño peppers, lime juice, olive oil, brown sugar, dried thyme, and spices. Blend until smooth.
Step 3: Marinate Chicken - Coat the chicken with the marinade in a bowl or resealable plastic bag. Seal and refrigerate for at least 4 hours or overnight.
Step 4: Cook Chicken – Grilling - Preheat grill to medium heat. Grill bone-in chicken for 25-35 minutes and boneless pieces for 8-12 minutes, aiming for an internal temperature of 155°F.
Step 5: Cook Chicken – Baking - Preheat oven to 375°F. Roast bone-in chicken for 25-45 minutes and boneless for 15-25 minutes, also targeting 155°F internal temperature.
Step 6: Rest Before Serving - Allow the chicken to rest for at least 5 minutes before serving to let the juices redistribute.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 120mgSodium: 400mgPotassium: 400mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 2mg

Notes

Store leftover chicken in an airtight container for up to 4 days. Can be frozen for up to 3 months. Reheat at 350°F for 15-20 minutes for the best results.

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