Main Course
Jerk Chicken: Grilled or Smoked with Authentic Jamaican Jerk Seasoning
Original name: Jerk Chicken
About this dish
Jerk chicken is Jamaica's iconic grilled or smoked chicken, marinated in a fiery blend of Scotch bonnet peppers, allspice, thyme, and warm spices, then cooked over pimento wood for a signature smoky, spicy flavor. Whether you grill it on a gas grill with wood chips or smoke it low and slow, this recipe brings the taste of a Jamaican jerk pit to your backyard.
Ingredients
UK and US measurements are both included for every recipe.
Chicken legs and thighs (bone-in, skin-on)
protein2 kg
Imperial measurement: 4.4 lbs
Scotch bonnet peppers, stems removed
vegetable4-6 whole
Yellow onion, roughly chopped
vegetable1 medium
Green onions (scallions), chopped
vegetable4 stalks
Fresh thyme leaves
herb2 tablespoons
Ground allspice
spice2 tablespoons
Ground cinnamon
spice1 teaspoon
Ground nutmeg
spice1/2 teaspoon
Garlic cloves, peeled
vegetable6 cloves
Fresh ginger, peeled and chopped
vegetable1 inch (2.5 cm) piece
Imperial measurement: 1 inch piece
Soy sauce (or coconut aminos for gluten-free)
liquid2 tablespoons
Brown sugar
seasoning1 tablespoon
Vegetable oil
fat2 tablespoons
Freshly ground black pepper
spice1 teaspoon
Salt
seasoning1 teaspoon
Lime, juiced
fruit1 whole
Method
Make the jerk marinade
PT5MIn a blender or food processor, combine Scotch bonnet peppers, onion, green onions, thyme, allspice, cinnamon, nutmeg, garlic, ginger, soy sauce, brown sugar (if using), vegetable oil, black pepper, salt, and lime juice. Blend until smooth, scraping down sides as needed.
Marinate the chicken
PT5MPlace chicken pieces in a large resealable bag or shallow dish. Pour marinade over, turning to coat evenly. Seal and refrigerate for at least 4 hours, preferably overnight.
Prepare the grill or smoker
PT15MFor grilling, preheat a gas or charcoal grill to medium-high (200°C/400°F) and soak wood chips (pimento or hickory) for 30 minutes, then drain. For smoking, set up smoker to 120°C/250°F.
Cook the chicken (grill method)
PT40MIf grilling, add drained wood chips to a smoker box or foil packet and place on hot grill. Remove chicken from marinade and grill, turning occasionally, until charred and cooked through (internal temperature 74°C/165°F), about 30-40 minutes.
Cook the chicken (smoker method)
PT2HIf smoking, place chicken pieces directly on smoker racks and smoke until internal temperature reaches 74°C/165°F, about 2 to 3 hours, depending on size.
Rest and serve
PT5MTransfer chicken to a cutting board and let rest for 5 minutes. Serve with lime wedges and your favorite sides.
Equipment
- Blender or food processor
- Large resealable bag or shallow dish
- Grill or smoker
- Wood chips (pimento or hickory
- optional)
- Instant-read thermometer
- Tongs
Nutrition facts
Tips
- Wear gloves when handling Scotch bonnet peppers and avoid touching your face, as the oils are extremely hot.
- For the most authentic flavor, use pimento wood chips or chunks if you can find them, they impart the signature smoky notes of Jamaican jerk pits.
- Adjust the number of Scotch bonnets to your heat tolerance—two peppers give a mild kick, while six bring serious fire. Remember, the heat is in the seeds and white pith.
- Let the chicken rest before serving so the juices redistribute, keeping the meat moist and flavorful.
Serving suggestions
- Serve with traditional Jamaican rice and peas, festival, or hard dough bread.
- Pair with a fresh mango salsa or a simple cabbage slaw to balance the heat.
- Offer lime wedges and extra jerk sauce on the side for those who want more spice.
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Recipe by
Aaliyah Campbell
Specialises in Jamaican cuisineAaliyah learned jerk chicken from her uncle in Kingston and hasn't looked back. Her secret is burning the scotch bonnets just a little.
Describe yourself in three words: Laid-back but fiercely protective of proper spice levels.