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Caribbean · Dinner

Jamaican Jerk Chicken

Non-vegEasy

Diet: Non-veg · High-protein

Jamaican Jerk Chicken is a Caribbean dish. Handle Scotch bonnet carefully and reduce it for milder heat.

Prep
25 min
Cook
50 min
Rest, soak, marinate or chill
240 min
Total
315 min
Servings
4
Difficulty
Easy
Cuisine
Caribbean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Jamaican Jerk Chicken. The photograph includes rice and slaw not included in this recipe.
The photograph includes rice and slaw not included in this recipe. Representative photograph of Jamaican Jerk Chicken. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Marinade

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; blender; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Blend · About 8 min

  1. Blend all 1000 g chicken legs, 80 g spring onions, 20 g garlic, 20 g ginger, 15 g Scotch bonnet chili, 2 tsp allspice, 1 tsp thyme, 40 ml lime juice, 30 ml soy sauce, 30 ml neutral oil, 20 g brown sugar, ½ tsp salt ingredients except chicken to a paste.

Marinate · About 240 min

  1. Coat chicken, cover and refrigerate 4 hours.

Roast · About 50 min

  1. Roast on a rack at 200°C / 400°F for 45–50 minutes, turning halfway, until thickest meat reaches 74°C / 165°F.

    Check: Look for this result: thickest meat reaches 74°C / 165°F.

Tips

  • Handle Scotch bonnet carefully and reduce it for milder heat.
  • Judge Jamaican Jerk Chicken by the texture and doneness signs in its steps. Your pan and heat affect how long Jamaican Jerk Chicken takes to cook.

Substitutions

  • Use habanero instead of Scotch bonnet.

Storage

  • Get perishable Jamaican Jerk Chicken into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Jamaican Jerk Chicken within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Jamaican Jerk Chicken to 74°C / 165°F, stirring or turning it for even heating. When Jamaican Jerk Chicken is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Jamaican Jerk Chicken includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Jamaican Jerk Chicken becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Jamaican Jerk Chicken one day ahead. For Jamaican Jerk Chicken, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Jamaican Jerk Chicken on the day of serving.

FAQ

What matters most when making Jamaican Jerk Chicken?

Handle Scotch bonnet carefully and reduce it for milder heat.

What can I substitute in Jamaican Jerk Chicken?

Use habanero instead of Scotch bonnet.

Can I prepare Jamaican Jerk Chicken ahead?

Prepare the measured ingredients for Jamaican Jerk Chicken one day ahead. For Jamaican Jerk Chicken, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Jamaican Jerk Chicken on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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