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Jamaican jerk chicken
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4.86 from 156 votes

Jamaican Jerk Chicken

Authentic Jamaican Jerk Chicken that is rubbed with spicy and flavorful marinade and barbecued on the grill is a fantastic way to enjoy chicken.
Prep Time25 minutes
Cook Time45 minutes
Marinating Time1 day
Total Time1 day 1 hour 10 minutes
Course: Main Course
Cuisine: Jamaican
Keyword: Chicken
Servings: 6 servings
Calories: 337kcal
Author: Laura Lynch

Ingredients

  • 1 whole chicken around 3 lbs, spatchcocked

For the jerk marinade

  • 1 tablespoon olive oil
  • 1 tablespoon ground thyme
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon soy sauce
  • 1/2 tablespoon white vinegar
  • 3 teaspoons ground allspice
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried ginger
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 Scotch Bonnet pepper seeds & ribs removed

For the Scotch Bonnet sauce

  • 1/2 onion chopped
  • 1/4 cup pineapple chunks or 1/8 cup pineapple juice
  • 1 clove garlic
  • 1/8 cup white vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 lime juiced
  • 1 scotch bonnet pepper seeds & ribs removed
US Customary - Metric

Instructions

  • Spatchcock the chicken and set aside.
  • Reserve one scotch bonnet for the sauce. Combine all ingredients for the jerk marinade in a food processor or chopper attachment. Blend until a paste forms. Reserve 1 teaspoon jerk marinade for the sauce. Cover the chicken with the remaining spice rub, coating it well, even rubbing under the skin. Cover chicken and refrigerate for up to 48 hours.
  • Place all ingredients for scotch bonnet sauce, plus 1 teaspoon of reserved jerk marinade, in a food processor and mix until your desired chunkiness. Transfer the sauce to a saucepan and simmer over low heat for 15 minutes. Transfer to a serving dish and allow to cool completely in the refrigerator until you're ready to serve the chicken.
  • Remove chicken from refrigerator at least 20 minutes before grilling. Preheat the grill to a medium-high heat, then place the chicken rib-side down on the grill. Grill the chicken over a small flame, turning occasionally, until well browned and cooked through. It'll take about 35 to 40 minutes to reach an internal temperature of 165° F.
  • Remove from grill and allow to stand for 10 minutes before chopping into pieces. Serve it with the scotch bonnet sauce.

Notes

  • The scotch bonnet peppers are quite hot, so start with a small amount and add more after tasting the seasoning and the sauce. It's easier to add more than to reduce the heat.
  • When you work with the peppers, be sure to wear gloves so you don't accidentally touch your face with your hands after cutting them.
  • If you don't like heat, you can leave the scotch bonnets out. It will still taste good!
  • The amount of time it takes to cook the chicken will vary depending on the size of the chicken. Be sure to monitor it closely after about 30 minutes. You also don't want the flames to be too aggressive, so they burn the chicken, so keep an eye on that too.
  • At the end of cooking, you can turn the chicken to the front side to get a bit of char on the edges. Don't leave it for long, though. You don't want the marinade to burn.

Nutrition

Calories: 337kcal | Carbohydrates: 11g | Protein: 25g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 656mg | Potassium: 319mg | Fiber: 1g | Sugar: 6g | Vitamin A: 368IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 2mg