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A plate of spicy jerk chicken grilled to perfection, served with coconut rice and fried plantains, garnished with fresh thyme and lime wedges on a wooden platter.

Spicy Jerk Chicken

Spicy Jerk Chicken is a fiery and flavorful Caribbean dish that combines a blend of hot peppers, spices, and herbs. It’s packed with vibrant flavors, and each bite brings the taste of the islands to your plate.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating 4 hours
Total Time 5 hours
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 chicken thighs and drumsticks
  • 2 Scotch bonnet peppers or habaneros
  • 1 tbsp allspice berries
  • 3 garlic cloves
  • 1 thumb-sized ginger root peeled
  • 2 tbsp brown sugar
  • 2 tsp fresh thyme
  • 4 scallions
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste

Method
 

  1. Make the Marinade: Blend Scotch bonnet peppers, allspice, garlic, ginger, brown sugar, thyme, scallions, lime juice, soy sauce, nutmeg, cinnamon, salt, and pepper into a smooth paste.
  2. Marinate the Chicken: Rub the marinade thoroughly onto the chicken pieces. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors infuse.
  3. Prepare the Grill: Heat your grill for indirect grilling (medium-high). If using charcoal, wait until the coals are covered with white ash.
  4. Grill the Chicken: Place the marinated chicken on the grill, away from direct heat. Cover and cook for 45 minutes, turning and basting with leftover marinade halfway through.
  5. Rest and Serve: Remove from the grill and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Notes

  • For an extra smoky flavor, add some wood chips to your grill.
  • Scotch bonnet peppers are very hot! Adjust the amount based on your spice tolerance.
  • Serve with coconut rice, fried plantains, or a fresh salad for a complete meal.