Name: Jamaican Jerk Chicken
Prep time: 3 h
Cook time: 35 min
Total time: 3 h 35 min
Cuisine: Jamaican
Ingredients: 1 large tomato or 1/2 cup ketchup; 1 large onion, quartered; 4 green onions; 2 cloves garlic; 5-6 stalks of fresh thyme; 1-2 Habanero peppers (or more for desired heat); 10 dried pimento seeds (allspice berries); 1 tablespoon brown sugar; 1 tablespoon white vinegar; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 8 chicken drumsticks

Bring the vibrant flavors of Jamaica to your dinner table with this authentic jerk chicken recipe. The perfect balance of spicy, sweet, and savory makes this dish irresistible and memorable.

Why You’ll Love This Recipe

This Jamaican Jerk Chicken delivers an explosion of Caribbean flavors with its perfect balance of heat, sweetness, and spice. The homemade jerk sauce penetrates deep into the chicken, creating incredibly juicy and flavorful meat with a slightly charred, caramelized exterior. It’s surprisingly easy to make at home, letting you enjoy restaurant-quality Jamaican cuisine without leaving your backyard. Perfect for summer barbecues or anytime you want to transport your taste buds to the islands, this recipe will quickly become a family favorite.

Jamaican Jerk Chicken

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tomato provides a rich base for the jerk sauce, adding natural sweetness and acidity that balances the heat. You can substitute with ketchup for a more convenient option with similar flavor results.

Onion brings essential aromatic depth to the marinade, infusing the chicken with savory notes as it marinates. Both regular and green onions work together to create layers of onion flavor.

Garlic adds its distinctive pungent flavor that mellows as it cooks, becoming an essential background note in authentic jerk seasoning.

Fresh thyme contributes an earthy, slightly floral note that’s quintessential to Caribbean cooking. This herb helps round out the marinade with its distinctive flavor.

Habanero peppers are the traditional heat source in authentic jerk seasoning. These small peppers pack serious heat while also providing fruity undertones that commercial hot sauces can’t replicate.

Allspice berries (pimento seeds) are arguably the most important ingredient in jerk seasoning, providing the distinctive warm, complex flavor that defines this Jamaican dish.

Brown sugar helps to balance the heat and acidity while promoting caramelization when grilled, creating that signature charred exterior.

White vinegar adds brightness and helps tenderize the chicken while also acting as a preservative for the marinade.

Chicken drumsticks are ideal for this recipe as they remain juicy even with high-heat grilling, and their higher fat content stands up well to the bold jerk flavors.

Directions

To make the jerk sauce, combine all the sauce ingredients in a blender and process until smooth.
Place the chicken drumsticks in a large non-reactive bowl (glass or stainless steel) or ziplock bag and add the jerk sauce. Marinate for at least 3 hours, or preferably overnight.
Preheat the grill over medium heat. Lightly oil the grates with a paper towel soaked in vegetable oil. If using a charcoal grill, pile one side with more charcoal than the other to create 2 levels of heat.
Remove the drumsticks from the marinade, letting the excess sauce drip off.
Cook the drumsticks on indirect/medium heat (the side with less charcoal) for about 25-30 minutes, turning halfway through, or until the internal temperature reaches 165°F.
Transfer the drumsticks to direct heat (hotter side), or increase the heat to medium-high on a gas grill, and cook for 3-5 minutes per side, or until the skin is nicely charred. Remove from the grill and rest for 5 minutes before serving.

Servings and Timing

This recipe makes 4 servings (2 drumsticks per serving). The preparation time is approximately 15 minutes, with 3-24 hours of marinating time. Cooking time is about 35 minutes. Total active time is around 50 minutes, not including marinating.

Variations

Oven-Baked Version: No grill? No problem! Bake the marinated chicken in a 400°F oven for about 40 minutes, then broil for 2-3 minutes to get that charred exterior.

Boneless Option: Substitute chicken thighs or breast pieces, adjusting cooking time accordingly. Boneless thighs will cook in about 15-20 minutes.

Varying Heat Levels: Adjust the number of habaneros based on your heat preference. For milder jerk chicken, remove seeds and use just half a pepper.

Vegetarian Version: Try using the jerk marinade on firm tofu, tempeh, or portobello mushrooms for a plant-based option.

Storage/Reheating

Refrigeration: Store leftover chicken in an airtight container in the refrigerator for 3-4 days. Make sure to cool the chicken completely before refrigerating.

Freezing: For longer storage, freeze the cooked jerk chicken in a freezer-safe container or wrapped well in aluminum foil and placed in a freezer bag. It will maintain good quality for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: For best results, reheat the chicken gently in a skillet over low heat, adding a splash of water to create steam and prevent drying out. Cover the skillet for a few minutes until the chicken is warmed through. Alternatively, reheat in a 300°F oven, covered with foil, for about 15 minutes or until warmed through.

Jerk Sauce Storage: If you have leftover sauce that hasn’t contacted raw chicken, it can be stored in an airtight container in the refrigerator for up to a week, or frozen for up to 3 months.

FAQs

How spicy is this Jamaican Jerk Chicken?

With 1-2 habanero peppers, this recipe has a moderate to high heat level. You can adjust the spiciness by reducing the amount of habaneros or removing their seeds and membranes for a milder version. Alternatively, add more peppers if you love intense heat.

Can I make this recipe without a grill?

Absolutely! While traditional jerk chicken is grilled, you can achieve excellent results in an oven. Bake at 400°F for about 40 minutes, then broil for a few minutes to get that charred exterior characteristic of jerk chicken.

What’s the best way to handle hot peppers safely?

Always use disposable gloves when handling habanero or other hot peppers. Avoid touching your face, especially your eyes. After handling, wash your hands, the cutting board, and knife thoroughly with soap and water, even if you wore gloves.

Can I use chicken breasts instead of drumsticks?

Yes, you can use any chicken parts for this recipe. Bone-in, skin-on pieces work best as they stay juicier during grilling. If using boneless chicken breasts, reduce the cooking time and monitor closely to prevent them from drying out.

What are pimento seeds and where can I find them?

Pimento seeds, also known as allspice berries, are a crucial ingredient in Jamaican cuisine. You can find them in the spice section of most grocery stores or international markets. If unavailable, ground allspice can be substituted (use about 1 teaspoon).

How long should I marinate the chicken?

For the best flavor penetration, marinate the chicken for at least 3 hours, but preferably overnight (up to 24 hours). The longer marinating time allows the flavors to deeply infuse the meat.

Can I prepare the jerk sauce in advance?

Yes! The jerk sauce can be made up to a week ahead and stored in the refrigerator in an airtight container. This makes meal prep easier and allows the flavors to meld together even more.

What sides pair well with Jamaican Jerk Chicken?

Traditional Jamaican sides include rice and peas (kidney beans), festival (sweet fried dumplings), plantains, or coleslaw. A simple green salad or grilled vegetables also complement the spicy chicken beautifully.

Is this an authentic Jamaican Jerk Chicken recipe?

This recipe includes the key authentic elements of Jamaican jerk cooking: allspice, thyme, hot peppers, and grilling technique. While regional variations exist throughout Jamaica, this version captures the essential flavors and cooking method.

Can I use the leftover marinade as a sauce?

Never use the marinade that has been in contact with raw chicken as a sauce without cooking it first. If you want extra sauce for serving, set aside a portion of the jerk sauce before adding the chicken, or bring the used marinade to a full boil for at least 5 minutes to ensure food safety.

Conclusion

This Jamaican Jerk Chicken brings the vibrant flavors of the Caribbean right to your table with its perfect balance of heat, spice, and sweetness. The homemade jerk sauce takes this dish to another level, creating chicken that’s deeply flavorful, juicy, and impossible to resist. Whether you’re grilling for a summer barbecue or looking to spice up your weeknight dinner routine, this recipe delivers authentic Jamaican flavor that will transport your taste buds to island shores. Paired with traditional sides or your favorite accompaniments, it’s sure to become a repeat request in your household. The beauty of this recipe lies in its versatility—adjust the heat level, cooking method, or even the protein to suit your preferences while still maintaining that quintessential jerk character that makes Jamaican cuisine so beloved worldwide.