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Bring bold, spicy island flavor to your grill with this easy Jamaican Jerk Chicken. The marinade is zesty and smoky with just the right heat—perfect for summer cookouts or weeknight dinners.
Grilled Jamaican Jerk Chicken Recipe
This grilled Jamaican jerk chicken is big on flavor and easy to make. A quick homemade marinade gives it heat, sweetness, and herby depth, while the grill adds smoky char. Whether you’re feeding a crowd or craving a taste of the islands, this is a go-to summer dinner.
Ingredients Notes
You can find the full list of ingredients and measurements in the recipe card below. Here’s a closer look at the key ingredients and swaps.
- Jalapeno peppers: Traditional jerk chicken often uses Scotch bonnet peppers for their bold heat and fruity flavor, but they can be hard to find—and very spicy. This recipe uses jalapeños as a milder, more accessible alternative. For extra heat, swap in a habanero.
- Rice vinegar: Adds a mild tang to the marinade. If you don’t have rice vinegar, white wine vinegar works just as well.
- Olive oil: Helps coat the chicken and carry the flavors. Grapeseed oil, vegetable oil, or canola oil are great alternatives.
- Soy sauce: Adds savory depth and a bit of saltiness to balance the sweet and spicy notes. For a lower sodium option, use low-sodium soy sauce. To keep this recipe gluten-free, substitute with tamari or coconut aminos—both work well and still deliver great flavor.
- Lime juice: Brings brightness and acidity. Lemon juice is a good substitute—fresh or from concentrate both work.
- Honey: Adds a touch of sweetness to round out the spice. Maple syrup or agave nectar can be used instead. You can also use brown sugar, but consider adding a splash of lime juice or water to help it dissolve smoothly into the marinade.
- Jerk chicken seasoning: Use your favorite store-bought blend or make it from scratch using a mix of allspice, thyme, garlic powder, salt, and hot peppers. This is the heart of that classic Jamaican flavor.
- Chicken pieces: Use bone-in, skin-on thighs, drumsticks, or breasts. You can also try this marinade with pork or steak—just adjust the cooking time based on the meat’s internal temperature.
- Optional marinade mix-ins: Add scallions (green onions) for mild onion flavor, fresh ginger for warmth to help balance the heat, and a pinch of cinnamon for a subtle, aromatic depth. These traditional ingredients aren’t required, but they deepen the flavor and bring it closer to classic Jamaican jerk chicken marinade.
How to Make Grilled Jerk Chicken
- Make The Marinade: Blend the jalapeno pepper, rice vinegar, olive oil, soy sauce, lime juice, honey, thyme, salt, garlic powder, and allspice in a food processor until smooth.
- Marinate The Meat: Pour the marinade into a gallon sized Ziploc bag. Add the chicken pieces, remove the air, seal the bag, mix the marinade around in the bag to coat all the chicken pieces. Place in the fridge to marinate.
- Cook: Preheat the grill to medium high heat and grill chicken for 6-10 minutes on each side or until the chicken’s internal temperature reaches 165 degrees Fahrenheit using a meat thermometer.
- Serve: Serve warm with your favorite sides. Enjoy!
Recipe Tips
- Use wood chips: Pimento or hickory chips add great smoky depth.
- Charcoal vs. gas: Charcoal boosts flavor, but a smoke box works great for gas grills too.
- Control the heat: Remove pepper seeds for a milder marinade, or add a habanero for more kick.
- No grill? Use a grill pan on the stove or bake at 425°F for 30–35 minutes.
What to Serve with Jerk Chicken
Cool down the spice with sides like creamy coleslaw, coconut rice, or cucumber salad. Grilled pineapple, plantains, or roasted sweet potatoes are great options too—and perfect for backyard dinners.
Frequently ASked Questions
Dark meat like chicken thighs and drumsticks works best—they stay juicy and tender on the grill. You can use chicken breasts too, but they cook faster and can dry out more easily, so marinate them well and watch the grill time closely.
Yes! For a milder version, use fewer jalapeños or swap them for mild chilies like poblano or Anaheim. Be sure to remove the seeds and white membranes, which hold most of the heat. You can also add more honey or a bit of brown sugar to balance things out.
At least 2 hours is ideal, but overnight is even better. This gives the marinade time to soak into the meat and create deeper flavor. If you’re short on time, even 30 minutes will still add a punch of flavor.
Absolutely. Bake it at 425°F for 30–35 minutes or until the internal temperature hits 165°F. You can broil it at the end for a few minutes to get that charred effect similar to grilling.
How to Store and Reheat Jerk Chicken
Store in the fridge: Cool completely, then store in an airtight container for up to 3 days.
Freeze for later: Wrap tightly in foil or plastic, place in a freezer bag, and freeze up to 3 months.
Reheat:
- Oven: Wrap chicken in foil and bake at 350°F for 10-15 minutes.
- Skillet: Heat on low with a splash of water or broth, covered, for 5-7 minutes.
- Microwave: Cover with a damp paper towel and heat in 30-second intervals until warm.
More Tips: Handling Hot Pepper Safely
- Protect your hands: Rub olive oil on your hands or wear gloves when chopping jalapeños or habaneros.
- Avoid touching your face during prep—pepper oils can linger.
- Burned? Rub with olive oil and rinse. Milk or yogurt can also soothe the skin.
- Use fewer tools to keep the heat from transferring to other items in your kitchen.
Other Easy Grilled Recipes
- Grilled Chicken Breast
- How to Grill Corn on the Cob
- Grilled Salmon
- Grilled Pineapple
- Grilled Chicken Wings
- Campfire Potatoes
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Jamaican Jerk Chicken
Ingredients
- 2 jalapeno peppers left whole with the tops cut off
- 2 tbsp rice vinegar
- 2 tbsp olive oil
- 1½ tbsp soy sauce
- 1 tbsp lime juice (about half of a large lime)
- 1 tbsp honey
- 2 tsp dried thyme
- 1½ tsp salt
- 1 tsp garlic powder
- ½ tsp allspice
- 2 pounds chicken pieces (thighs, drumsticks), bone in, skin on
Instructions
- Place the jalapeno pepper, rice vinegar, olive oil, soy sauce, lime juice, honey, dried thyme, salt, garlic powder, and allspice in a food processor and blend until smooth.2 jalapeno peppers, 2 tbsp rice vinegar, 2 tbsp olive oil, 1½ tbsp soy sauce, 1 tbsp lime juice, 1 tbsp honey, 2 tsp dried thyme, 1½ tsp salt, 1 tsp garlic powder, ½ tsp allspice
- Pour the marinade into a gallon sized Ziploc bag. Add the chicken pieces to the plastic bag and try to remove as much air as possible. Seal the bag and slosh the marinade around to coat all the chicken pieces.2 pounds chicken pieces
- Let chicken marinate overnight or as long as you can.
- Preheat the grill to medium high heat (350-400 degrees F).
- Remove the chicken from the marinade and place on the grill. Grill for 6-10 minutes on each side or until the chicken's internal temperature reaches 165 degrees Fahrenheit. The drumsticks and chicken thighs will cook at different rates because of their size difference, so make sure to check for doneness often.
- Plate and serve warm.
Jenn’s Notes
- When adding the chicken pieces to the plastic bag and try to remove as much air as possible. After you seal the bag, mix the marinade around in the bag to make sure it coats all the chicken pieces.
- If you don’t have a grill, you can still enjoy this tasty chicken! If you have a stovetop grill plate, you can cook the chicken over the stove. You can also bake your chicken at 425 degrees F for 30-35 minutes or until the skin is golden brown and the internal temperature reaches 165 degrees F.
- Cooked chicken should reach an internal temperature of 165 degrees Fahrenheit. If you’re using drumsticks and chicken thighs, they will cook at different rates because of their size difference, so make sure to check for doneness often.
what can I use if I don’t have a food processor?