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Chicken: Jerk Chicken


Two things make this recipe a standout: Scotch bonnet chiles, which are extremely hot but also add fruity flavor (add more if you like); and the long marinating time, which should be indulged.

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Rate this recipe 4.7/5 (13 Votes)
Chicken: Jerk Chicken 1 Picture


  • Ingredient Info:
  • 1 4-pound chicken, cut into 8 pieces
  • 1 medium red onion, chopped
  • 12 garlic cloves
  • 10 Scotch bonnet or 15 small habanero chiles, stemmed, seeded
  • 8 scallions (white and pale-green parts only), chopped
  • 1 3-inch piece peeled ginger, sliced
  • 2 tablespoons chopped fresh thyme
  • 1 1/2 tablespoons ground cinnamon
  • 1 1/2 tablespoons whole allspice
  • 1 tablespoon kosher salt
  • 1 tablespoon powdered adobo seasoning
  • 1/2 teaspoon Maggi Liquid Seasoning
  • Scotch bonnet and habanero chiles are available at some supermarkets and at Latin markets. Look for powdered adobo seasoning at Latin markets.


Servings 4
Adapted from


Step 1

Pierce chicken all over with tip of a small knife; transfer to a large bowl. Purée remaining ingredients and 1/4 cup water in a blender until smooth. Reserve 1 cup for dipping sauce, if desired. Pour remaining marinade over chicken; massage into chicken. (To protect your hands from the chiles' heat, wear latex gloves.) Cover; chill for at least 1 day and up to 2 days.
Let chicken sit at room temperature for 1 hour before cooking. Build a medium-low fire in a charcoal grill, or heat a gas grill to medium. Place chicken on grill, skin side up. Cook covered, turning often, until skin is crisp and lightly charred and an instant-read thermometer inserted into the thickest parts of chicken registers 160° (breasts) or 165° (thighs), 30–45 minutes. Transfer to a platter and tent loosely with foil; let stand for 10 minutes. Serve with reserved dipping sauce, if desired.

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