Jamaican Jerk Chicken Plus Video

Who doesn’t love a little island flavor to spice up their weekly meal routine? I know I do! And this generously seasoned grilled jerk chicken ticks all the boxes for vibrant Jamaican food. With layers upon layers of flavor – from the spicy peppers and warm cinnamon to the zing of the ginger and the umami of the soy sauce – this is one dish you’ll stop to savor. Plus, grilled chicken. Need I say more? I don’t, but I will. 😂I love oven-baked and fried chicken just as much as the next chicken lover, but there’s just something about grilled food. That smokey char atop the juicy meat is pretty much unbeatable.

Recipe Ingredients

How to Make Jamaican Jerk Chicken

Marinate the Chicken

Prep Chicken – Trim chicken of excess fat and pat dry with a cloth or paper napkin. Season – Rub the chicken with salt and freshly ground pepper, jerk seasoning, garlic, and onion powder. Set aside while you make the wet marinade. Start Marinade – In a food processor or blender, combine the following: thyme, green onions, garlic, ginger, and habanero pepper. Pulse for about 30 seconds until blended. Marinate – Mix the soy sauce, brown sugar, allspice, cinnamon, nutmeg, chicken bouillon, and water or pineapple juice and pour it over the chicken. Spice it Up – Then, add the blended herbs and seasonings to complete the jerk marinade. Chill – After drenching the chicken with jerk marinade, refrigerate it in a Ziplock bag for at least 3 hours, preferably overnight.

Grill the Jerk Chicken

Prep Grill – Oil your grill lightly and heat it to a medium-high temperature. Drain Chicken – Next, remove the chicken from the jerk marinade and place it on the grill. Reserve the remaining marinade. Grill It – Cook the chicken on the prepared grill for 12-20 minutes until juices run clear and each piece has an internal temperature of 165℉/75℃, turning often to optimize cooking and browning. Make Jerk Sauce – Simmer the remaining marinade from the chicken in a small saucepan for about 7 minutes. Serve the sauce with the chicken or alongside plantains.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

IMO, the best way to make this ahead is to prep the marinade ahead of time, which is probably the most time-consuming part of this recipe. There’s nothing like Jamaican jerk chicken fresh off the grill y’all. You can make the marinade 4 days in advance, mixing all the ingredients and storing them in an airtight container in the fridge. You can also freeze this jerk marinade for up to three months. That said, you can definitely make the chicken a day or two ahead of time and reheat it. Then reheat the chicken in a baking dish and add a bit of water or chicken stock (just enough for a thin layer of liquid on the bottom). Cover it to trap the steam and keep the chicken moist, and bake for 10-15 minutes at 350°F/177℃ or until internal temperature reaches 165°F/75℃. Remember that baking time will vary depending on the cut of the chicken you’re reheating. You can also reheat it in the microwave if pressed for time.

Serving and Storage Instructions

Serve Jamaican jerk chicken fresh off the grill for maximum tastiness, and drizzle it with extra jerk sauce, if you please. Store leftover jerk chicken in an airtight container in the fridge for 3-5 days. Reheat it in the oven or microwave, as noted above in the make-ahead section. 👌

What Goes With Jamaican Jerk Chicken

My all-time favorite sides for this authentic Jamaican jerk chicken recipe are coconut rice and fried plantains. Add a side of Caribbean coleslaw to get a little freshness in the mix. As for drinks, try serving it with sorrel drink to cool down the heat from those habaneros. Or, if you feel more like having an adult beverage, a pina colada will do the trick.

More Jammin’ Jamaican Recipes to Try

Conclusion

Grab your grilling gear and prepare for an island experience like no other! 🏝️Do you have a secret sauce for your Jamaican jerk chicken? Share the love by spilling the beans in the comment section below. 😅