It’s like bringing a taste of the tropics right to your table, whether you choose to grill it up or bake it. So, it’s not just for summer cookouts—it’s a dish for any time of the year. If you’re craving big flavors, you need to make my version of jerk chicken tonight! Jamaican food is one of my favorites, with its big, bold flavors. If you’ve tried our Jamaican Curry Chicken or Jamaican Pepper Steak, you know what I’m talking about. And then there’s jerk chicken. This one is iconic, and often the first thing to come to mind when thinking about Jamaican cuisine. Growing up, I never imagined that I’d have the chance to taste Jamaican Jerk Chicken without hopping on a plane. But here I am, living in a town where Jamaican restaurants are plentiful. One day, a friend recommended a local Jamaican spot known for their authentic jerk chicken. Intrigued, I decided to give it a try. As soon as I stepped inside, the delicious smell and the sight of a buffet filled with all sorts of island food, I knew I was in for some feast. I ordered the jerk chicken, and when it arrived, I was blown away by the aroma and bold taste. With my first bite, I was hooked. The blend of spices, the smokiness from the grill, and the tenderness of the chicken, I was an instant fan. Since then, I’ve been eating Jamaican Jerk Chicken a lot and today decided to cook it for GypsyPlate.
What is “Jerk”?
Jerk is a Jamaican style of cooking. This rustic, traditional home cooking method, with its unique seasoning, is the Caribbean way to barbecue. The term “jerk” is thought to be derived from an English translation of the Spanish word “Charqui”, which means dried preserved strips of meat, like modern day jerky. The technique of jerk suggests it may have started out as a way to preserve wild boar, salting and smoking the meat. Jerk also refers to the action of poking meat with holes so the marinate penetrate deep into it. Jerked food can be pork, chicken, beef, goat, or fish that has been marinated overnight, even up to 48 hours Traditionally it is grilled over pimento wood fires. Today we’re sharing both grilling and baking instructions.
Recipe Tips
Customize the heat: I use 1 habanero for mild, 2 for medium hot, and 3 for extra hot. Don’t rush the marination: I start marinating in the morning, or better yet, overnight. Watch for flareups: Fat dripping from the chicken skin can catch fire. You want some char, but not totally burnt. I keep a spray bottle of water handy. Use a meat thermometer: Chicken is safe to eat at 165°F. Stop right there for white meat, as it will quickly become dried out if cooked more. For dark meat, I cook to 185-190°F for fall off the bone tender meat. Let the chicken rest 5 minutes after cooking: This allows the juices to reabsorb back into the meat.
Ingredients Needed
Chicken – Bone in, skin on dark meat, please. Marinade base – Olive oil, soy sauce, vinegar, orange juice. Aromatics – Onion, scallions, garlic, ginger. Herbs and spices – Fresh thyme, allspice, nutmeg, cinnamon, salt, pepper. Brown sugar
How to Make Jerk Chicken
- Make the marinade: I start by putting big pieces like chopped onion, scallion, ginger, garlic, thyme, and habanero peppers into the blender. Then, I blend them until they’re all mixed together well. After that, I add the rest of the ingredients and blend everything until it becomes like a thick paste. For more details, check out my Jerk Marinade recipe.
- Marinate the chicken: I use a fork or knife to poke holes in the chicken, which helps the marinade soak in better. Then, I place the chicken in a big bowl and pour the marinade over it. I massage the marinade all over the chicken, making sure to get some under the skin too. Since the marinade has habanero pepper, I always use gloves when doing this step. That’s a story for another time! I cover the bowl with cling wrap and put it in the fridge. For the best flavor, I like to let it marinate overnight, but if I’m short on time, I can start marinating in the morning and cook the jerk chicken in the evening. About 30 minutes before cooking, I take the chicken out of the fridge to let it come to room temperature.
- Cook the chicken:
Grilling method: I preheat the grill to medium-high heat, around 425-450°F. Then, I grill the chicken for about 8-10 minutes on each side. I make sure to cook it until the internal temperature reaches 185-190°F for thighs and drumsticks (or 165°F for chicken breast). Baking method: First, I preheat the oven to 400°F. Then, I place the chicken on a lightly oiled sheet pan or baking dish and bake it for about 1 hour. This allows the chicken to cook through evenly and develop a deliciously crispy exterior.
Serving Suggestions
The best side dish for jerk chicken is Jamaican Rice and Peas, which is creamy and coconutty, a perfect contrast to the fiery and bold jerk. If it’s mango season, my Mango Salsa is also a great side dish contender. A nice chilled Red Stripe is always good too! For more inspirations, check out our roundup of the best Sides for Jerk Chicken. Take your taste buds on a tropical adventure, and make this amazing jerk chicken. It may be our favorite grilled chicken recipe of all, and is surely the most flavor packed. GypsyPlate is all about helping you experience the different cuisines of the world. Be sure to subscribe to our newsletter, and join us on this culinary adventure. See you soon…
Jerk Chicken, on our Gypsy Plate… enjoy!
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