Everyday Kitchen

Caribbean · Dinner

Jamaican Jerk Chicken

Draft recipe — not kitchen-tested
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 draft.
The photograph includes rice and slaw not included in this draft. Representative photograph of Jamaican Jerk Chicken. Garnishes and presentation may differ. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use habanero instead of Scotch bonnet.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Jamaican Jerk Chicken one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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