Name: Jerk Chicken — Fiery Scotch bonnet and allspice marinated chicken, grilled smoky
Prep time: 4 h 20 min
Cook time: 50 min
Total time: 5 h 10 min
Yield: 5 servings
Ingredients: 3.5 lb chicken pieces (thighs and legs preferred); 1 each large onion, chopped; 3.5 each scallions, chopped; 3 each Scotch bonnet peppers, stemmed and chopped; 1 each fresh ginger, chopped (2-inch piece); 5 each cloves garlic; 0.25 cup lime juice; 2 tbsp soy sauce; 2 tbsp olive oil; 2 tbsp brown sugar; 1 tbsp dried thyme; 1 tbsp ground allspice; 1 tsp cinnamon; 0.5 tsp nutmeg; Salt and pepper to taste

Jamaica's signature flavor in one dish — chicken marinated in a fiery paste of Scotch bonnet peppers, allspice, and thyme, then grilled low and slow until smoky, charred, and intensely aromatic. The heat builds slowly and the allspice gives it a warm, almost sweet complexity.

Instructions

Blend the marinade: Combine all marinade ingredients in a blender and process until a smooth paste forms.
Marinate the chicken: Coat 3-4 lb chicken pieces thoroughly with the paste. Refrigerate at least 4 hours, preferably overnight.
Grill over indirect heat: Preheat grill to 350-400°F. Place chicken on the cooler side, cover, and cook 40-60 minutes, turning occasionally, until internal temperature reaches 165°F.
Char to finish: Move chicken to direct heat for the last 3-5 minutes for char marks, watching carefully.
Rest and serve: Let rest 5-10 minutes before serving.

Tips

Scotch bonnets are extremely hot — use 2 for moderate heat, 4 for authentic fire
Oven alternative: bake at 375°F for 45-60 minutes until cooked through
Traditionally cooked over pimento (allspice) wood for an extra layer of smoke

Jerk Chicken — Fiery Scotch bonnet and allspice marinated chicken, grilled smoky

Instructions

Tips

Other solutions for Top Jamaican Dishes