📝 About This Recipe
Transport your taste buds to the shores of Montego Bay with this quintessential Caribbean classic, defined by its bold, aromatic, and fiery profile. This recipe utilizes a traditional wet rub featuring pimento berries (allspice), scotch bonnet peppers, and fresh thyme to create a complex depth of flavor that penetrates deep into the meat. Slow-grilled to perfection, the chicken emerges with a signature charred exterior and a succulent, spice-infused interior that celebrates the soul of Jamaican street food.
🥗 Ingredients
The Poultry
- 4 pounds Whole Chicken (cut into pieces, skin-on and bone-in for maximum flavor)
The Jerk Marinade
- 3-5 Scotch Bonnet Peppers (seeded for less heat, or kept whole for authentic fire)
- 6 stalks Scallions (roughly chopped)
- 1 medium Yellow Onion (chopped)
- 5 Garlic Cloves (peeled)
- 2 inch piece Fresh Ginger (peeled and sliced)
- 2 tablespoons Fresh Thyme (leaves removed from stems)
- 2 tablespoons Allspice Berries (freshly ground preferred)
- 2 tablespoons Brown Sugar (packed)
- 1/4 cup Soy Sauce (for salt and umami)
- 1/4 cup Fresh Lime Juice (about 2 limes)
- 2 tablespoons White Vinegar
- 2 tablespoons Vegetable Oil
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1 teaspoon Black Pepper (coarsely ground)
👨🍳 Instructions
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1
Prepare the marinade by placing the scallions, onion, garlic, ginger, and scotch bonnet peppers into a food processor or blender.
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2
Add the thyme, ground allspice, brown sugar, soy sauce, lime juice, vinegar, oil, cinnamon, nutmeg, and black pepper to the blender.
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3
Pulse the mixture until it forms a thick, slightly chunky paste. Do not over-process into a liquid; you want some texture to cling to the meat.
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4
Wash the chicken pieces and pat them thoroughly dry with paper towels. Use a sharp knife to make 2-3 shallow slashes in the skin of each piece to allow the marinade to penetrate.
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5
Place the chicken in a large glass bowl or a heavy-duty resealable plastic bag. Pour the marinade over the chicken, ensuring every piece is completely coated, even under the skin where possible.
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6
Seal the container and refrigerate for at least 4 hours, though 24 hours is highly recommended for the most authentic and intense flavor profile.
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7
Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off, which ensures even cooking.
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8
Preheat your grill to medium-high heat (about 375°F/190°C). If using a charcoal grill, set it up for two-zone cooking (coals on one side, cool on the other).
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9
Lightly oil the grill grates. Place the chicken pieces skin-side down over the direct heat. Sear for 4-5 minutes until the skin is charred and releases easily from the grate.
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10
Flip the chicken and move it to the cooler side of the grill (indirect heat). Close the lid to maintain a steady temperature.
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11
Cook for an additional 35-45 minutes, turning occasionally. Brush any remaining marinade over the chicken during the first 20 minutes of cooking (stop after that to ensure any raw juices in the marinade are cooked off).
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12
Check for doneness using an instant-read thermometer. The internal temperature should reach 165°F (74°C) for breasts and 175°F (79°C) for thighs and drumsticks.
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13
Remove the chicken from the grill and transfer to a platter. Tent loosely with foil and let the meat rest for 10 minutes to allow the juices to redistribute.
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14
Garnish with fresh lime wedges and sliced scallions before serving hot.
💡 Chef's Tips
Always wear gloves when handling Scotch Bonnet peppers to avoid painful skin or eye irritation. For a smokier flavor on a gas grill, use a foil packet of soaked pimento wood chips or hickory chips. If you cannot find Scotch Bonnets, Habanero peppers are the closest substitute in terms of heat and fruitiness. Avoid using a baking dish if possible; grilling over fire is what gives Jerk its 'jerk'—the smoky, charred essence. Don't skip the resting period; it's the secret to ensuring the chicken is juicy rather than dry.
🍽️ Serving Suggestions
Serve with traditional Jamaican Rice and Peas (coconut milk-based rice with kidney beans). Pair with fried sweet plantains to balance the heat of the peppers. A side of cooling Caribbean coleslaw with a vinegar-based dressing works beautifully. Enjoy with a cold Red Stripe beer or a refreshing ginger beer to cut through the spice. Serve with extra lime wedges for a bright, acidic finish.