Jerk isn’t just spicy. It’s complex.
Scotch bonnet brings the heat. Allspice, thyme, and ginger bring the soul. Slow grilling over low heat (or pimento wood if you’re fancy) makes it smoky and tender. Your backyard just got a Caribbean upgrade.
Ingredients
Serves 4.
Jerk Marinade:
- 2-3 Scotch bonnet peppers, seeded (reduce for less heat)
- 4 green onions, chopped
- 4 cloves garlic
- 1 tbsp fresh ginger, grated
- 2 tbsp fresh thyme (or 1 tbsp dried)
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 tbsp allspice
- 1 tsp cinnamon
- 1 tsp black pepper
- ¼ cup lime juice (or white vinegar)
Chicken:
- 8 bone-in, skin-on chicken thighs or 1 whole chicken (cut up)
Step-by-Step Instructions
Step 1: Make Marinade
- Blend all marinade ingredients in a food processor until smooth.
Step 2: Marinate
- Score chicken thighs with shallow cuts. Coat completely in marinade.
- Refrigerate overnight (minimum 4 hours).
Step 3: Prep Grill
- Heat grill to medium-low (300-325°F / 150-160°C).
- Oil the grates.
Step 4: Grill Slow
- Grill chicken skin-side down, covered, for 15 minutes.
- Flip. Cook another 15-20 minutes until internal temp hits 165°F (74°C).
Step 5: Crisp and Serve
- Move chicken to direct heat for 1-2 minutes per side to crisp skin.
- Serve with rice and peas, grilled pineapple, or festival bread.
Summary
Prep Time: 15 minutes | Marinate Time: 4+ hours | Cook Time: 35 minutes | Total Time: ~5 hours
Yield: 4 servings
Difficulty: Easy (needs patience)
Storage Notes
Refrigerate Leftovers:
Store in an airtight container for up to 4 days. Reheat in oven at 350°F for 10-15 minutes.
Freeze:
Freeze raw chicken in marinade for up to 3 months. Thaw overnight in fridge before grilling.
Oven Method (No Grill):
Bake at 375°F for 40-45 minutes, then broil 2 minutes to crisp.
Heat Warning:
Wear gloves when handling Scotch bonnets. Don’t touch your face. Seriously.
