This Authentic Jamaican Jerk Chicken Recipe begins with a highly seasoned and flavorful spice marinade that infuses chicken thighs before they are grilled (or baked) to perfection.
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The Heart and Soul of this Amazing Jerk Chicken Recipe
Cuisine Inspiration: Dive into Caribbean flavors with this spicy, savory jerk chicken recipe.
Primary Cooking Method: We’re hitting the grill to achieve that signature smoky taste and perfect char.
Dietary Info: Gluten-free and low-carb friendly, though it packs some heat!
Key Flavor: A bold, complex blend of spicy, sweet, and savory.
Skill Level: Intermediate – a bit of practice needed for balancing spices and grilling.
Sweet Highlights:
- Spice Blend Perfection: Scotch bonnet peppers and allspice bring the heat and flavor.
- Grill Master Vibes: Perfect your grilling game with this recipe.
- Caribbean Flair: Every bite is an explosion of tropical tastes.
- Leftovers for Days: Just as tasty the next day, making meal prep a breeze.
- Sauce It Up: Don’t hold back—drizzle that extra jerk marinade on top!
What is Jerk Chicken?
In addition to being fierce warriors, the Maroons are also famous for giving the world Jerk Chicken.
Today, most Jamaican cooks make their own unique jerk sauce with allspice (or pimento as it is called there), thyme, and scotch bonnet peppers (also referred to as habaneros in Spanish speaking countries) being standard.
Ingredients
- Organic Chicken Leg Quarters: Make sure they’re thawed and ready to soak up all the amazing flavors we’re about to throw at them!
- Red Palm Oil: A rich, flavorful oil that adds a hint of nuttiness and an authentic touch
- Megachef Premium Anchovy Sauce: Don’t let the word ‘anchovy’ scare you – this is the umami bomb that adds depth and a savory kick to our marinade.
- Tamarind Paste: Bringing in the tang! This ingredient is like the zesty back-up dancer, adding complexity and a bit of sour punch.
- Whole Jamaican Allspice: The quintessential jerk spice.
- Minced Red Onion: Adds sweetness and a bit of additional flavor
- Minced Garlic Clove: I love garlic in everything!
- Thyme: This herb is here to turn up the flavor volume and add that earthy, savory note.
- Grace Hot Pepper Sauce: Adjust to your heat preference
- Fresh Grated Ginger Root: Adds a peppery, spicy-sweet zing
- Salt: The flavor amplifier
- Nutmeg: Just a pinch adds warmth and a subtle spice
- Ground Vietnamese Cinnamon: A sweet, aromatic twist that you didn’t see coming
- Scotch Bonnet, Serrano or Jalapeno Pepper: Whether you want it fiery hot or just a tad spicy, we’ve got options!
What is Jerk Sauce?
Jerk Sauce is the blend of the African and European influences that represent Jamaica. Anchovy sauce, tamarind paste, garlic and onions are actually the basis of British condiment Worcestershire Sauce which was created in 1836. I found most of the ingredients, along with the Red Palm Oil, at a Chinese grocery store that specializes in international foods. Jamaicans keep jerk sauce on hand to use on pork, beef, lamb, fish, shrimp and vegetables. It’s so delicious, you’re going to want it around too!
How to Bake
I like to bake my jerk chicken at 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. This really adds a lot of flavor from the marinade.
Storage and Reheating
To keep your jerk chicken tasting just as bomb as day one, let it cool down before storing it in an airtight container in the fridge; it’ll stay good for up to 3-4 days.
When you’re ready for round two, pop it in the oven at 350°F (175°C) for about 15-20 minutes or until it’s heated through.
A HUGE THANK YOU to Collards Are The Old Kale for guest posting and providing this wonderful recipe!
Other Jamaican or Caribbean Recipes to Try
- Brown Stew Chicken
- Fried Plantains
- Jamaican Jerk Seasoning
- Oxtails
- Rice and Peas
- Curry Chicken
- Ackee and Saltfish
- Jamaican Beef Patties
- Curry Goat
Jamaican Jerk Chicken
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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.
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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.