This Jamaican jerk chicken recipe hits different, boos. Instead of just sprinkling on some jerk seasoning and calling it a day, I built a full-on jerk marinade with anchovy sauce, tamarind paste, garlic, fresh thyme, and a good hit of allspice to get that deep, authentic flavor. You can bake it like I do or throw it on the grill, either way it’s gonna be bomb!
This post may contain affiliate links. Read our disclosure policy.
How to Make this Jamaican Jerk Chicken Recipe
Prep the Chicken Thighs
Step 1: Massage the chicken with the red palm oil, ensuring every surface is evenly coated.
Mix the Jerk Sauce
Step 2: Place the allspice into a mortar and pulverize it. Add thyme into the mortar and pulverize it.
Step 3: Add minced garlic, onion, pepper, and the allspice mix to a bowl. Mix together.
Step 4: Add all the remaining ingredients, and combine
Marinate the Chicken and Bake It Up!
Step 5: Coat the chicken all over with 1 ½ tablespoons of the sauce, then cover and refrigerate overnight. The next day, pull it out of the fridge and let it come to room temp before cooking.
Step 6: Preheat the oven, then bake the chicken until it starts to brown. Lower the heat, baste it with the pan juices a few times while it finishes cooking, then let it rest.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Step 7: Serve with the reserved jerk sauce for chicken as a condiment, and garnish with minced red onion and lemon wedges if desired.
Jamaican Jerk Chicken Recipe
This Authentic Jamaican Jerk Chicken Recipe begins with a seasoned and flavorful spice marinade that gets all into the chicken thighs before they are grilled or baked.
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 4 servings
Ingredients
- 2 Organic Chicken Leg Quarters thawed
- 1 tbsp Red Palm Oil
- 1/2 cup Megachef Premium Anchovy Sauce
- 1/8 cup Tamarind Paste
- 1 1/2 tbsp Whole Jamaican Allspice
- 2 tbsp minced Red Onion
- 1 tbsp minced Garlic Clove
- 2 tsp Thyme
- 2 tsp Grace Hot Pepper Sauce
- 1 tsp Fresh Grated Ginger Root
- 1 tsp salt
- 1/2 tsp Nutmeg
- 1/4 tsp ground Vietnamese Cinnamon
- 1 small Scotch Bonnet, Serrano or Jalapeno Pepper (Optional, in order from hottest to mildest)
Instructions
- Begin by massaging chicken with the red palm oil, making sure every surface is coated.
- Place the allspice into a mortar and pulverize it; then place the thyme into the mortar and do the same. (You may use an electric coffee grinder or a food processor for this step, however your grinder should be one only used for spices otherwise the quality of your coffee may suffer.)
- Finely mince the garlic, onion, and pepper if you like it hot, then combine with the allspice and thyme. To minimize the heat remove the pith before mincing – it is the white rib of peppers not the seeds that are the hottest.
- Combine all the remaining ingredients and slather 1½ Tablespoons of the mixture over the chicken, turning it over to coat the underside as well. Set aside any remaining sauce in a covered container and refrigerate.
- Place the chicken in a glass baking dish, cover with plastic wrap (you may also use a sealable, gallon size plastic storage bag) and place into the refrigerator overnight.
- The next day, remove the baking dish with the chicken from the refrigerator approximately 45 minutes before cooking to allow the meat to reach room temperature. You can either bake or grill the chicken.
To Bake Chicken
- Preheat the oven to 350 degrees. Once the oven reaches 350 degrees, place the chicken into the oven for 30 minutes. After 30 minutes remove chicken and baste with the liquid that has drained from the jerk sauce and turn down the oven to 325 degrees.
- Cook for approximately 1 hour basting every 30 minutes. Remove from the oven and allow to slightly cool. Serve with the reserved jerk sauce as a condiment if desired.
To Grill Chicken
- In Jamaica, the grate of the traditional BBQ grills keeps the meat at least 6 inches away from the coals allowing the meat to cook slowly at a lower temperature. Therefore, I recommend you set the grill to a low heat, place chicken skin-side up and cook covered for at least 30 minutes.
- Turn chicken over and cook for at least 30 more minutes. Baste chicken with the reserve jerk sauce during the last 10 minutes of grilling and serve.
Notes
- Use a spice-only grinder. If you’re grinding allspice in a coffee grinder, make sure it’s one just for spices.
- Remove the pith to cut the heat. Slice the pepper open and scrape out that white rib with a spoon. That’s where the real fire lives, not the seeds.
- Scotch bonnets bring serious heat. Wear gloves, wash your knife and cutting board right after, and keep your hands off your face.
- Rub marinade under the skin. Gently loosen the skin and spread some underneath so that flavor hits deep while it cooks.
- Fridge: Let the jerk chicken cool completely, then store it in an airtight container in the fridge. It’ll stay good for 3-4 days. You can also save any leftover marinade in a sealed jar in the fridge for up to a week.
- Freezer: Freeze cooked jerk chicken for up to 3 months. Just wrap it tight in plastic and pop it in a freezer-safe bag. You can also freeze the raw marinated chicken in a sealed bag for easy meal prep later.
- Reheat: Warm it in a 350°F oven for 15-20 minutes until it’s heated through. Avoid the microwave if you wanna keep that skin crisp!
Nutrition
Calories: 223kcal | Carbohydrates: 7g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 2980mg | Potassium: 283mg | Fiber: 1g | Sugar: 4g | Vitamin A: 113IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
Recipe Tips
- Use a spice-only grinder. If you’re grinding allspice in a coffee grinder, make sure it’s just for spices. Unless you want your morning brew tasting like jerk chicken!
- Handle Scotch bonnets with care. They’re hot HOT boos, so glove up, scrub down your knife and cutting board, and don’t touch your face unless you’re tryna cry for no reason.
- Remove the pith to tame the heat. Slice the pepper lengthwise and use the edge of a spoon to scrape out that white rib. That’s where the fire lives, not the seeds.
- Tuck in the flavor. Carefully loosen the chicken skin and rub some marinade right underneath. That’s one of the secrets to how to make Jamaican jerk chicken taste authentic and bold!
Serving Ideas
- Rice: Rice it up with white rice, Jamaican rice and peas, or red beans and rice. Just the thing to catch all that bold jerk flavor!
- Beans: Baked beans, pinto beans, or butter beans all work great on the side.
- Veggies: Fried plantains, creamed corn, or a simple cucumber salad. Perfect for balancing out the heat in this easy Jamaican jerk chicken recipe!
- Bread: Cornbread, yeast rolls, or roasted garlic bread to soak up every last drop of that marinade.
pinterest 
facebook 
twitter 
email
Love it! Almost as good as my local Irie Restaurant! Thank you for all your recipes!
love spicy, just haven’t had the full heat version of jerk chicken so will wade in carefully as you suggest, thank you for that ti[ and for this recipe
Favorite.
That recipe sounds and looks delicious. Can’t wait to try it!
Loved the jerk chicken recipe.