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Jerk chicken served with lime wedges
Authentic Jamaican Jerk Chicken drumsticks

Jamaican Jerk Chicken

Author: Flavelo
Recipes Main Courses Quick Meals
'Jerk' refers to an ancient Jamaican method of preserving and cooking meat. The soul of the spice rub is allspice and Scotch Bonnet peppers—brutally hot but fruity. Traditionally smoked over pimento wood, the goal is a dark, caramelized, almost blackened crust with smoky, spicy, sweet meat.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Caribbean (Jamaican)

Ingredients

Equipment Needed

  • Blender or Mortar & Pestle
  • Gloves (for handling chilies!)
  • Baking Sheet or Grill

Allergen Information

⚠️ Soy

Instructions

1 ✓

Score the chicken legs (cut slits through skin and meat to the bone) in 2-3 places.

Tip: Slits allow the marinade to penetrate deep and heat to reach the bone faster.
2 ✓

Blend all marinade ingredients (scallions, garlic, chili, spices, liquids) into a thick paste.

Tip: Wear gloves! Capsaicin oil sticks to skin and is hard to wash off.
3 ✓

Massage the paste into the chicken, filling the slits. Refrigerate for 2-4 hours, preferably overnight.

Tip: Lime juice and salt tenderize the meat while flavors infuse.
4 ✓

Preheat oven to 400°F (200°C). Roast chicken for 40-45 minutes.

Tip: Sugar causes rapid browning. Cover with foil if it gets dark too fast to prevent burning.
5 ✓

Finish under the broiler or on a grill for 5 minutes to crisp the skin.

Tip: Direct heat chars the skin for that authentic Jerk flavor.
6 ✓

Serve with rice and extra lime wedges.

Tip: Lime cuts the heat.

Recipe FAQ

It's too spicy!
Remove seeds and membranes from the peppers before using. Serve with plenty of rice or yogurt.
It's not dark enough.
The color comes from soy sauce and caramelized sugar. Grill it or broil it at the end to get that signature char.

Ingredients

  • 4 whole Chicken Leg Quarters
  • 2 stalks Scallions
  • 3 cloves Garlic
  • 1 tbsp Fresh Ginger (grated)
  • 1 whole Scotch Bonnet or Habanero Pepper
  • 2 tbsp Soy Sauce
  • 1 tbsp Brown Sugar
  • 1 tsp Ground Allspice
  • 1 tsp Dried Thyme
  • 1 whole Lime (juiced)
  • 2 tbsp Vegetable Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper