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Ignite your taste buds with this authentic Jamaican Jerk Grilled Chicken, marinated in a fiery blend of Scotch bonnet peppers, allspice, and thyme. Slow grilling over indirect heat infuses the poultry with deep, smoky island heat. Finished with charred edges, this high-protein Caribbean classic is a true crowd-pleaser.
Prep Time
25 min
Per serving
420kcal
Calories
Cook Time
45 min
Servings
6 people
Difficulty
medium
44g
Protein
6g
Carbs
24g
Fat
1g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
1. In a food processor, combine Scotch bonnet peppers, scallions, fresh ginger, garlic, ground allspice, ground cinnamon, nutmeg, brown sugar, soy sauce, vegetable oil, and lime juice, blending into a smooth jerk paste.
2. Rinse chicken pieces, pat dry, and score thick parts with a knife so marinade penetrates.
3. Rub jerk paste generously over all surfaces of the chicken, working into skin and slits.
4. Cover and refrigerate for at least 4 hours or overnight.
5. Prepare outdoor grill for two-zone cooking (medium-high heat on one side, no heat on other).
6. Place chicken on indirect heat side of grill, cover, and cook for 35 to 40 minutes.
7. Move chicken directly over coals during final 5 minutes to crisp skin and char edges.
8. Check internal temperature reaches 74°C, remove, rest for 10 minutes, and serve warm.
Wear Gloves: Scotch bonnet peppers contain intense oils; wear gloves when handling. Two-Zone Grilling: Indirect heat prevents burning the spice paste before meat cooks through. Score the Meat: Slashing thick chicken parts ensures the jerk marinade flavors the interior.
Habanero peppers make the closest substitute regarding heat level and fruity flavor.
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