If you know anything about Jamaican cuisine, you know that jerk chicken is king. With its irresistibly smoky taste and vibrant, spicy flavors, it’s easy to see why jerk chicken is one of the island’s most popular dishes.
Jerk is a style of cooking that encompasses centuries of Jamaican history. It originated with the indigenous Arawak and Taíno tribes, and was passed down to enslaved Africans and the Jamaican Maroons. Traditionally, Jamaican jerk chicken was cooked over a pit fire laden with green pimento wood and charcoal to give it that signature smoky taste. Over time, the most popular method became the jerk pan method. Large, empty oil barrels are cut in half and filled with charcoal and wood, allowing for more portability and ease of cooking.
Today, we’ll be recreating this traditional West Indian dish using a charcoal grill. It’s perfect for a backyard barbecue, family get-together or Sunday dinner. For this recipe, we’ll be using 8 bone-in, skin-on chicken thighs, but feel free to use your preferred part of the chicken. You can use 8 legs or 2 whole chickens that have been quartered into legs, thighs, breasts and wings.
Ingredients for the jerk seasoning mix
- 2 Scotch bonnet (or habanero) peppers, chopped. Remove the seeds for less spice.
- 4 green onions (scallions)
- 4 cloves garlic
- 1 large onion, roughly chopped
- 1 tablespoon fresh or dried thyme
- 1 tablespoon ground allspice (pimento)
- 2 teaspoons brown sugar
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- ½ teaspoon red chili flakes
- ½ teaspoon ground cinnamon
- ½ teaspoon ground clove
- ½ teaspoon ground nutmeg
- Juice of 1 lime or lemon
In a food processor or small blender, blend the Scotch bonnet peppers, green onions, garlic, onion, thyme and lime/lemon juice. Once smooth, pour the mixture into a bowl and stir in the rest of the seasonings.
If you prefer, you can also use a premade jerk seasoning mix or marinade.
Instructions
- Clean the chicken by removing excess fat and rinsing in vinegar, lime juice or lemon juice. For best results, leave the skin on.
- Using a sharp knife, make shallow cuts in the chicken to allow the seasoning mix to really soak in.
- Place the chicken in a large bowl or Ziploc bag and pour in the seasoning mix. Use your hands to ensure the seasoning is evenly distributed. Cover the bowl/seal the bag and allow the chicken to rest in the refrigerator for at least 4 hours, up to overnight. If you’re short on time, let the chicken rest at room temperature for 1-2 hours.
- When it’s time to grill, ensure the grates are cleaned and oiled. Preheat your grill to medium heat (250-300°F). For the most authentic, smoky taste, use charcoal and pimento wood sticks/chips. Recommended substitutes include fruit or hickory wood chips.
- Once the grill is heated and smoke starts to billow, place the chicken on the grate, skin side up. Cover the grill and let the chicken cook for 30 minutes.
- Uncover the grill and turn the chicken pieces over, allowing them to cook for another 8-10 minutes.
You’ll know it’s done once the chicken reaches an internal temp of 165-170°F and the skin is beautifully charred and crispy.
