Jamaican Jerk Chicken
Chicken marinated overnight in a fiery paste of Scotch bonnets, scallions, allspice and thyme, then grilled low and slow until smoky and charred.
By Priya Hollis, Head of Shop & Product
Published May 14, 2026
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Servings
- 6
- Level
- Medium
Jerk is a Jamaican tradition of big, bold seasoning and smoky fire, and this marinade delivers all of it. Scotch bonnet peppers bring fruity heat, allspice and thyme give the signature warmth, and scallions, garlic, ginger, lime and a little brown sugar tie it together into a paste that clings to every crevice.
Time is the most important ingredient. Let the chicken marinate overnight so the flavor soaks into the meat, then cook it over indirect heat on the grill before finishing over the coals for charred, crispy edges. An oven method is included for rainy days.
Handle Scotch bonnets with gloves and use fewer if you like it milder. Serve with rice and peas, fried plantains and a cold drink.
- Overnight Scotch bonnet marinade
- Two-zone grill for char
- Oven method included
Ingredients
Directions
Put the scallions, Scotch bonnets, garlic, ginger, thyme, allspice, nutmeg, cinnamon, brown sugar, soy sauce, lime juice, oil, salt and pepper in a blender and blend to a fairly smooth paste.
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