705 minutes
An intensely flavorful and spicy grilled jerk chicken, marinated with a blend of Scotch bonnet peppers, herbs, and spices, then grilled to perfection.
Scotch Bonnet Peppers, whole
each
Scallions, roughly chopped
each
Fresh Ginger, roughly chopped
0 oz
each
tablespoons
Ground Allspice
tablespoons
teaspoons
Dark Brown Sugar
tablespoons
cups
tablespoons
cups
cups
to taste
to taste
Whole Chicken, back removed, split in half along breastbone
0 lb
Whole Allspice Berries
cups
Dried Bay Leaves, loosely packed
cups
1. Prepare the marinade
Blend the Scotch bonnet peppers, scallions, ginger, garlic, thyme, ground allspice, nutmeg, brown sugar, soy sauce, lime zest and juice, olive oil, kosher salt, and freshly ground black pepper in a food processor or blender until you achieve a rough purée.
2. Marinate the chicken
Place the chicken halves in gallon-sized zipper-lock bags or a large baking dish, dividing the marinade equally between them. Seal the bags or cover the dish with plastic wrap, then refrigerate for at least 10 hours and up to 1 day.
3. Prepare the grill
Light a charcoal grill or preheat a gas grill. If using charcoal, use a chimney starter to get the coals hot. Spread a generous layer of bay leaves and whole allspice berries over the cooler side of the grill.
4. Begin grilling the chicken
Place the marinated chicken halves skin-side up on top of the bay leaves and allspice berries, then cover the grill. Cook the chicken for about 15 minutes.
5. Add more bay leaves and allspice
Add more bay leaves and allspice berries to the hot side of the grill and continue cooking the chicken, covered, for another 15 minutes.
6. Cook until done
Add new coals to the grill if necessary and place the remaining bay leaves and allspice berries on the hot side. Cook the chicken until an instant-read thermometer inserted into the thickest part of the breast reads 145°F, about 20 minutes longer.
7. Char the skin
Uncover the grill and transfer the chicken halves to the hot side to char the skin. Cook for about 3 minutes, then flip the chicken and cook for an additional 4-6 minutes until the skin is well-charred and crispy.
8. Rest and serve
Transfer the grilled jerk chicken to a platter and let it rest for 5 minutes before serving.
Bake or grill wings with the marinade for a flavorful, party-friendly dish.
Substitute chicken with pork chops or tenderloin, pairing the marinade with the fattiness of pork.
Roast a whole chicken with the jerk marinade for deeply flavored and crispy skin.
Use the marinade on flank or skirt steak for a flavorful addition to tacos, salads, or as a main.
Use different chili peppers like habaneros for a flavor change, or milder peppers like jalapeños for less heat.
Use a meat thermometer to ensure that the chicken reaches the safe internal temperature of 165°F (74°C). Don't rely on color alone, as the marinade and smoke can make it darker than usual.
The heart of jerk chicken is its marinade. Use fresh ingredients for the best flavor—fresh thyme, scallions, ginger, garlic, and peppers are essential. The longer you marinate, the deeper the flavors will penetrate. Aim for at least 4 hours, but overnight is ideal. Make sure the chicken is fully submerged or evenly coated, and turn it a few times during the marinating process.
It's crucial to maintain a medium-low heat to avoid burning the exterior before the interior is cooked. Jerk chicken should be grilled slowly, allowing the meat to cook through and absorb the smoky flavors without charring excessively. Use indirect heat by placing coals to one side or turning on only half of the burners.
These are traditional and pack a punch not just in heat but in flavor. If you can't handle too much spice, remove the seeds and membranes, but don't substitute them with a milder pepper if you want an authentic taste. Always handle these peppers with gloves to avoid burns.
Like any other meat, let the chicken rest for a few minutes after grilling. This allows the juices to redistribute, ensuring that each bite is moist and flavorful.
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