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Jerk Chicken

Name: Jerk Chicken
Total time: 90 min
Yield: Serves 4
Cuisine: Jamaica
Ingredients: 800g Bone-In Chicken Thighs; 2 Scotch Bonnet Pepper; 3 Scallion; 4 cloves Garlic; 1 piece Ginger; 3 Clove; 1 tsp Cinnamon powder; 2 tbsp Vegetable Oil; 2 tbsp Soy Sauce

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐⭐

Chicken in a fiery Scotch bonnet and allspice marinade, smoked and grilled — Jamaica's most famous dish.

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📖 The Story Behind This Dish

Jerk is a smoked barbecue tradition said to have grown from the cooking methods of enslaved Africans and Jamaica's Indigenous Taíno people. Traditionally the meat is smoked over pimento (allspice) wood. Chicken soaked with the searing heat of Scotch bonnets and the aroma of allspice is a taste found at stalls and festivals all over the island.

🌆 Where it's eaten: At a seaside jerk center, smoke and spice rise from grills made from oil drums as tourists and locals line up.

🥕 Ingredients (serves 4)

Bone-In Chicken Thighs 800g
Scotch Bonnet Pepper 2
Scallion 3
Garlic 4 cloves
Ginger 1 piece
Clove 3
Cinnamon powder 1 tsp
Vegetable Oil 2 tbsp
Soy Sauce 2 tbsp

👩‍🍳 Instructions

Blend the chilies, scallions, garlic, ginger, spices, oil, and soy sauce into a marinade.
Rub the marinade all over the chicken and marinate in the fridge at least 4 hours, ideally overnight.
Preheat a grill or oven and cook the chicken skin-side first until browned.
Lower the heat (or oven temperature) and cook slowly until done all the way through.
Cut into pieces and serve with rice and peas.

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