Jerk chicken
Chicken marinated in a fiery blend of scotch bonnet pepper, allspice and thyme, then grilled until smoky and charred. It is bold, hot and aromatic.
BBQJerk Chicken: OUTography.com from Gilbert, AZ, USA, CC BY 2.0 (Wikimedia Commons)
Where it comes from
Jerk cooking is a hallmark of Jamaica, with the spice rub and slow wood-fire grilling developed over centuries. Roadside jerk stands are found across the island, and the style has spread worldwide.
Explore the cuisine of Jamaica.
Recipe
Make Jerk chicken at home
Ingredients
- 3 lb (1.4 kg) chicken pieces
- 4 scallions
- 1 scotch bonnet pepper
- 1 tbsp ground allspice
- 2 tbsp fresh thyme
- 3 garlic cloves
- 1-inch piece ginger
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp salt
How it's made
- Blend the scallions, scotch bonnet, allspice, thyme, garlic, ginger, soy sauce, lime juice, sugar, pepper and salt into a coarse paste.
- Cut slashes in the chicken, rub the marinade in and refrigerate overnight.
- Heat a grill to medium and oil the grates.
- Cook the chicken 35 to 45 minutes, turning, until charred outside and 165 F (74 C) inside.
- Rest 10 minutes.
- Serve with rice and peas, festival or plantains.
Variations
- Jerk pork: traditional shoulder cooked low and slow.
- Oven jerk: roast at 400 F for 45 minutes.
- Jerk fish: lighter marinade for fish steaks.
Cook’s tip: Wear gloves when handling scotch bonnets and remove seeds for less heat.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- BBQJerk Chicken: OUTography.com from Gilbert, AZ, USA, CC BY 2.0 (Wikimedia Commons)