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–+ servings
jerk chicken

Grilled Jamaican Jerk Chicken

Chicken thighs and drumsticks marinated in blended fresh habanero-allspice jerk marinade, grilled over direct 350°F heat with frequent flipping to 185°F.
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Prep Time 15 minutes
Cook Time 50 minutes
Marinade Time 4 hours
Total Time 5 hours 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 4 lbs chicken thighs
  • 4 lbs chicken drumsticks
Jerk Marinade
  • 8 green onions chopped
  • 8 cloves garlic
  • 3 tablespoons fresh ginger
  • 3 habanero peppers or Scotch bonnet peppers
  • 3 tablespoons fresh thyme or 1 tablespoon dried
  • 0.25 cup brown sugar
  • 0.25 cup soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon ground allspice
  • 2 teaspoons black pepper
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 tablespoon white vinegar

Equipment

  • Grill
  • Blender or Food Processor
  • Instant-Read Thermometer
  • Basting brush

Method
 

  1. Add all marinade ingredients to blender. Blend on high 1 to 2 minutes until completely smooth. Reserve ½ cup marinade for basting. Refrigerate reserved portion.
  2. Pat 4 lbs chicken thighs and 4 lbs drumsticks dry. Place in large bowl or bags. Pour remaining marinade over chicken. Massage to coat all surfaces thoroughly, including under skin where possible.
  3. Cover and refrigerate minimum 4 hours, preferably overnight (12 to 24 hours). Turn once or twice during marinating.
  4. Remove chicken from refrigerator 30 minutes before grilling. Preheat grill to 350°F direct heat. Clean and oil grates.
  5. Place chicken on grill over direct heat. Close lid. Cook 5 to 7 minutes, then flip. Continue flipping every 5 to 7 minutes to develop even char without burning.
  6. After 30 minutes, check internal temperature. When chicken reaches 170 to 175°F, start basting with reserved marinade. Continue flipping and basting every 5 to 7 minutes.
  7. Remove when internal temperature reaches 185°F in thickest parts. Chicken should be deeply charred with crispy skin.
  8. Rest 5 minutes. Serve with rice and peas, fried plantains, and lime wedges.

Nutrition

Calories: 380kcalCarbohydrates: 8gProtein: 38gFat: 22gSaturated Fat: 6gCholesterol: 145mgSodium: 520mgFiber: 1gSugar: 5g

Notes

Cook to 185°F, not just 165°F. Dark meat needs higher temp for collagen conversion and fat rendering. Results in tender, fall-off-bone texture.
Overnight marinating creates significantly better flavor than 4-hour minimum. Flavors penetrate deeply.
Fresh habaneros essential for authentic fruity heat. Dried chile powder doesn't work. Scotch bonnet peppers traditional but habaneros widely available substitute.
Ground allspice is the defining jerk spice. Don't reduce amount. Provides authentic flavor when pimento wood unavailable.
Direct heat at 350°F creates char and caramelization. Lower temps won't char properly.
Flip frequently every 5 to 7 minutes. Prevents burning marinade's sugar while creating even char.
Reserve marinade before touching raw chicken. Food safety requires separate basting marinade.
Store leftovers up to 4 days refrigerated. Reheat gently in 350°F oven 15 to 20 minutes.

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